American Potato Salad

• 2 pounds potatoes peeled and cut into 3/4 inch dice
• 1 teaspoon salt
• 3 tablespoons pickle juice
• 1/4 cup pickles, dill finely chopped
• 1 tablespoon dijon mustard
• 1/4 teaspoon black pepper
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/2 small red onion finely diced
• 1 each celery stalks finely chopped

1. Place the diced potatoes in a pot and cover with cold water and 1 teaspoon of salt.
2. Bring to the boil, reduce heat to medium-low and simmer gently until the potatoes are tender when pierced, about 10 to 14 minutes.
3. Drain in a colander, and spread onto a baking sheet or large shallow bowl.
4. In a small bowl combine 2 tablespoons of pickle juice with the mustard.
5. Drizzle over the potatoes and toss gently to coat.
6. Refrigerate until cool, about 40 minutes.
7. In a small bowl mix the remaining ingredients to create the dressing.
8. Pour dressing over the cooled potatoes, toss to coat and refrigerate, covered, until chilled, another 30 minutes or more.
9. Can be stored in the refrigerator for up to 2 days.

potatoes, salt, pickle juice, pickles, mustard, black pepper, mayonnaise, sour cream, red onion, celery

Taken from recipeland.com/recipe/v/american-potato-salad-53227 (may not work)