Crites Family Stuff

Ingredients for 6 servings

• 2 lbs Yukon gold potatoes, peeled and cubed
• 1.5 tsp salt
• 3 tbsp dill pickle juice
• .25 cup finely chopped dill pickle
• 1 tbsp yellow mustard
• .25 tsp pepper
• .5 tsp celery seed
• .5 cup mayonnaise
• .25 cup sour cream
• .5 small red onion, chopped fine
• 1 rib celery, chopped fine
• 2 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.

Display in cookbook