Memorial Day Potato Salad

• 2 cups red potatoes, scrubbed, cooked, then diced (about 10 -12 medium potatoes)
• 2 eggs, hard boiled and finely crumbled
• 1/2 cup sweet onions, very finely diced
• 1/4 cup celery, peeled and very finely diced
• 1/4 cup dill pickle relish
• 3/8 cup mayonnaise)
• 1/2 tablespoon mustard, the regular yellow type
• 1 Tbl. pickle juice
• 1 Tbl. half and half
• 1 Tbl. capers, drained
• 1/8 teaspoon white pepper
• 1/2 tablespoon sugar
• 1/2 cup finely chopped fresh dill
• 1 tsp. celery seed
• 1 tsp. lemon pepper

1. Boil potatoes in the peel with the whole eggs.
2. Remove the eggs after 10 minutes of boiling, and remove and drain the potatoes when just fork tender.
3. Let eggs and potatoes cool to room temperature.
4. Peel eggs and refrigerate whole potatoes and eggs until cold.
5. Dice the potatoes into 1/4- 3/8" dice.
6. Place into a very large container with a lid.
7. Chop the eggs and add to the container with the diced potatoes.
8. Very finely chop the onion, celery and pickles.
9. Add to the potatoes and eggs.
10. Gently stir to mix the ingredients evenly.
11. In a separate bowl, mix the mayonnaise, mustard, dill pickle juice, cream, celery seed, capers, lemon pepper and sugar.Whisk until creamy.
12. Pour over potato mixture.
13. Fold mixtures together until the dry particles are coated with the creamy mixture.
14. Cover and refrigerate at least 2 hours.
15. 24 hours is even better.

red potatoes, eggs, sweet onions, celery, dill pickle relish, mayonnaise, tbl, tbl, tbl, white pepper, sugar, fresh dill, celery, lemon pepper

Taken from www.epicurious.com/recipes/member/views/memorial-day-potato-salad-52369541 (may not work)