The Farmer Family Cookbook

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Ingredients

• 20.33333333333333 lbs Yukon gold potatoes, peeled and cubed
• 1.50.25 tsp salt
• 30.5 tbsp dill pickle juice
• .250.041666666666667 cup finely chopped dill pickle
• 10.16666666666667 tbsp yellow mustard
• .250.041666666666667 tsp pepper
• .50.083333333333333 tsp celery seed
• .50.083333333333333 cup mayonnaise
• .250.041666666666667 cup sour cream
• .50.083333333333333 small red onion, chopped fine
• 10.16666666666667 rib celery, chopped fine
• 20.33333333333333 hard-cooked eggs, peeled and diced

Steps

1. Cook potatoes in water with 1 tsp of salt, until tender, about 10-15 minutes. Drain and spread onto sided cookie sheet. Mix 2 tbsp pickle juice and mustard together and drizzle over potatoes, toss until evenly coated and refrigerate 30 minutes until cooled.
2. Mix remaining pickle juice, 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, about 30 minutes. Stir in eggs just before serving.