All-American Potato Salad

All-American Potato Salad
From: Cook’s Country June/July 2006 Issue

2lb Yukon Gold or Russet potatoes, peeled and cut into small cubes

1 ½ teaspoon salt, divided
3 Tablespoon dill pickle juice (divided), plus ¼ cup finely chopped dill pickles
½ Tablespoon yellow mustard
¼ teaspoon black pepper
½ teaspoon celery seed
½ cup mayo
¼ cup sour cream
¼ cup small red onion, finely chopped
1 celery rib, chopped fine

2 hard-cooked eggs, peeled and cut into small dice

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

Drain potatoes, then spread on baking sheet lined with tin foil. Mix 2 Tablespoons pickle juice with the mustard. Drizzle pickle juice mixture over potatoes, and toss until evenly coated. Refrigerate 30 minutes.

Mix remaining Tablespoon pickle juice and all other ingredients, except eggs. Toss in cooled potatoes, cover and refrigerate until well chilled, at least 30 minutes. Gently stir in eggs right before serving.

Serves 4-6