All American Potato Salad

By Dolllady1030

from Cook's Country TV

Ingredients

• 2 lbs yukon gold potaties, peeled and cut into 3/4 in cubes
• 1 1/2 tsp salt
• 3 tbs dill pickle juice, plus 1/4 cup finely chopped dill pickles
• 1 tbs yellow mustard
• 1/4 tsp ground black pepper
• 1/2 tsp celery seed
• 1/2 cup mayo
• 1/4 cup sour cream
• 1 rib celery, chopped fine
• 1/2 small red onion, chopped fine
• 2 hard-cooked eggs, peeled and diced (optional)

Preparation

Step 1

-cover potatoes with 1 in water in large saucepan; boil, add 1 tsp salt then simmer until potatoes are tender, 10 to 15 min.

-drain potatoes and spread out on rimmed baking sheet. mix 2 tbs pickle juice and mustard together and drizzle over potatoes. toss to coat and refrigerate till cooled, about 30 min.

-mix remaining pickle juice, chopped pickles, remaining 1/2 tsp salt, pepper, celery seed, mayo, sour cream, onion and celery in large bowl. toss in cooled potatoes, cover and refrigerate until well chilled, 30 min.
-stir in eggs.