2largehard boiled eggs (peeled),cut into 1/4-inch dice
Instructions
Place the potatoes in a 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 the potatoes thoroughly and let cool in a large bowl. Mix 2 tablespoons pickle juice and mustard together in small bowl, drizzle the pickle juice mixture over potatoes, and toss until evenly coated. Refrigerate until cooled, about 30 minutes.
In a small bowl, mix the remaining tablespoon of pickle juice, mayo, sour cream, pickles, remaining ½ teaspoon salt, onion, celery, celery seed and pepper. Add to the potatoes and toss gently to coat. Cover, and refrigerate until well chilled, about 30 minutes. Gently stir in eggs, if using, just before serving.
Notes
Be sure not to overcook the potatoes or the salad will be quite sloppy. Keep the water at a gentle simmer and use the tip of a paring knife to judge the doneness of the potatoes. If the knife inserts easily into the potato pieces, they are done.
Salad can be refrigerated in airtight container for up to 2 days.
Yukon Gold potatoes offer the best balance of sturdiness and flavor.
If preparing this recipe as GLUTEN-FREE, just make sure that you are using brands of mustard and mayonnaise that are known to be GF.