Potato Salad

By boscobojo

Ingredients

• 2 lbs. Yukon Gold potatoes, peeled and cut into 3/4 inch cubes
• 1 1/2 tsp. salt
• 3 Tbl. dill pickle juice, plus 1/4 cup finely chopped dill pickles
• 1 Tbl. yellow mustard
• 1/4 tsp. pepper
• 1/2 tsp. celery seed
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/2 small red onion, chopped finely
• 1 celery rib, chopped finely
• 2 hard cooked eggs, peeled and cut into 1/4 inch dice

Preparation

Step 1

Place potatoes in large saucepan with cold water to cover by 1 inch. Bring to boil over high heat, add 1 teaspoon salt, reduce heat to medium-low, and simmer until potatoes are tender, 10 to 15 minutes.

Drain potatoes thoroughly, then spread out on rimmed baking sheet. Mix 2 Tbl. pickle juice and mustard together in small bowl, drizzle pickle juice mixture over potatoes, and toss until evenly coated. Refrigerate until cooled, about 30 minutes.

Mix remaining tablespoon pickle juice, chopped pickles, remaining 1/2 tsp. salt, pepper, celery seed, mayonnaise, sour cream, red onion, and celery in large bowl. Toss in cooled potatoes, cover, and refrigerate until well chilled, about 30 minutes. (Salad can be refrigerated in airtight container for up to 2 days.) Gently stir in eggs, if using, just before serving.