Melissa'S Potato Salad

• 2 lbs yukon gold potatoes, peeled and cubed
• 1 1/2 teaspoons salt, divided
• 3 tablespoons pickle juice, plus
• 1/4 cup finely chopped dill pickle, divided
• 3 tablespoons yellow mustard
• 1/4 teaspoon pepper
• 1/2 teaspoon celery seed
• 6 tablespoons mayonnaise
• 1/4 cup sour cream
• 1/2 small red onion, chopped finely
• 2 large hard-boiled eggs, peeled and diced

1. Boil potatoes with 1 teaspoon salt until tender. Drain, then place in a bowl. Mix 2 tablespoons pickle juice and 1 tablespoon mustard together and evenly coat potatoes with mixture. Chill in refrigerator.
2. Mix 1 tablespoon pickle juice, chopped pickles, 1/2 tsp salt, 2 tablespoons mustard, pepper, celery seed, mayonnaise, sour cream and red onion. Stir in cooled potatoes and chill. Stir in diced eggs before serving.

gold potatoes, salt, pickle juice, dill pickle, yellow mustard, pepper, celery, mayonnaise, sour cream, red onion, eggs

Taken from www.food.com/recipe/melissas-potato-salad-324213 (may not work)