Your Very Own Potato Salad

• 8 red potatoes
• 2 tablespoons sour cream
• 2 tablespoons Miracle Whip
• 2 tablespoons mayonnaise
• 1 tablespoon red onion, chopped
• 1 tablespoon green onion, chopped
• 1 tablespoon celery, chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon sweet pickle, chopped
• 1 teaspoon sweet pickle juice
• 14 teaspoon dill weed
• 1 teaspoon yellow mustard

1. Gently wash potatoes, being careful not to remove the red skin.
2. Cut potatoes into quarters.
3. Place potatoes in a large saucepan, filled with cold, slightly salted,water.
4. Bring water to a boil, over high heat.
5. After a few minutes, begin "testing" the potato pieces for doneness.
6. When a fork penetrates the potatoes "less than very easily," (subjective) remove the saucepan from the burner.
7. What you want to achieve is "al dente" potato pieces -- cooked, but not soft or mushy.
8. Place the saucepan with the potato chunks into the sink, empty the water and run cold water over the chunks, continuously, until the water in the pan is cold.
9. Add a large handful of ice cubes to the saucepan, with the potatoes in the saucepan still in the sink.
10. Add another handfull of ice cubes --- Really chill those potatoes.
11. After about 5 minutes, remove a few chunks of potato, dry them with paper towels, and then cut them on a bread board into large "bite size" pieces.
12. Place the cut chunks into a large mixing bowl.
13. Repeat until all the chilled potatoes have been cut and placed into the mixing bowl.
14. Add the "basic mandatory ingredients" to the bowl and mix everything with a large fork.
15. NOW, THE FUN CUSTOMIZING PART.
16. Taste the so far mixed ingredients in the bowl.
17. Add more "basic ingredients," to taste, along with any or all of the following:.
18. Diced pimento, salt and pepper, garlic salt,onion powder, fresh squeezed lemon juice, crisp bacon bits, chopped hard boiled eggs, horseradish sauce, chopped red bell peppers, chopped olives, diced pepperoccini pieces, diced jalapeno (without seeds) and, well, anything else that appeals to your own taste buds.
19. The "trick" is to add ingredients "just a very little bit at a time," and to taste as you go, until you arrive at a salad that personally meets your palate's desire.
20. If you're cooking for a group and there are any other "foodies" in the group, invite them to help you "finalize" your salad.
21. Provide small plastic spoons and paper cups and taste, discuss and add until there is a group consensus that the perfect salad has been created.
22. Then, chill your own custom salad for at least an hour before serving.
23. When it's time to serve, top your very own creation with a little paprika and bask in the compliments you're sure to receive.

red potatoes, sour cream, miracle, mayonnaise, red onion, green onion, celery, fresh parsley, sweet pickle, sweet pickle juice, dill weed, yellow mustard

Taken from www.food.com/recipe/your-very-own-potato-salad-220165 (may not work)