In large pot, add potatoes and cover with water; bring to a boil. Reduce the heat, cover and simmer until tender- 12 to 15 minutes (until tender). Drain and let cool.
Cut the potatoes into bite-sized pieces (no need to peel the potatoes).
In a large bowl, add the cut potatoes, eggs, celery, onion and pickles.
In a medium bowl, whisk together the mayonnaise, pickle juice, mustard, celery seed, salt and pepper. Pour the dressing over the potato mixture and stir to combine. Sprinkle a few extra chopped pickles on top, if desired. Cover and refrigerate at least 4 hours before serving.