All-American Potato Salad

Ingredients

• 2 lbs yukon gold potatoes
• 1 tablespoon prepared yellow mustard
• 3 tablespoons pickle juice, divided
• 1 large dill pickles, finely diced (1/4 cup)
• 1 small celery rib, finely diced
• 1/2 red onion, finely diced
• 1 1/2 teaspoons table salt
• 1/2 teaspoon celery seed
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 hard-cooked eggs, cut in 1/4-inch dice (optional)

Directions

1. 1

   Peel and cut potatoes in 1" cubes. Place in saucepan and cover with cold water. Bring up to a gentle simmer and cook until tender, when a knife slides in and out of cubes without resistance, about 10-15 minutes. Drain potatoes and turn out onto a baking sheet.

2. 2

   Whisk mustard with 2 tbsp of juice from a jar of pickles. Pour over hot potatoes and toss with fingers to coat. Spread out potatoes and refrigerate for 30 minutes until cool.

3. 3

   Combine pickle, celery, red onion and remaining 1 tbsp pickle juice with salt and celery seed. Add mayonnaise and sour cream and whisk together.

4. 4

   Add potatoes and toss. Cover with plastic wrap and refrigerate 30 minutes longer. Add diced egg and fold to combine.