Janie's Creamy Potato Salad

• 8 medium red potatoes, cooked and diced
• 1 12 cups mayonnaise
• 2 tablespoons cider vinegar
• 2 tablespoons sugar
• 1 tablespoon regular yellow mustard
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 12 teaspoon fresh ground black pepper
• 2 celery ribs, finely diced
• 1 cup minced red onion
• 5 hard-boiled eggs, roughly chopped
• 12 cup dill pickle, diced
• 1 tablespoon pickle juice
• 1 tablespoon fresh dill
• 1 cup sour cream
• 1 tablespoon celery salt
• 1 tablespoon Old Bay Seasoning
• 1 teaspoon paprika

1. 1.
2. Cut potatoes into equally sized quarters.
3. Boil in salted water til fork tender then cool to room temperature.
4. 2.
5. Mix all wet and dry ingredients (everything except the celery, onions, and pickles) in a large separate bowl.
6. 3.
7. Add potatoes and stir til incorporated, then add celery, onions and pickes.
8. Carefully stir in the hard boiled eggs.
9. 4.
10. Refrigerate for at least 4 hours or overnight.
11. 5.
12. Springle paprika on top before serving.

red potatoes, mayonnaise, cider vinegar, sugar, regular yellow mustard, salt, garlic, ground black pepper, celery, red onion, eggs, dill pickle, pickle juice, fresh dill, sour cream, celery salt, bay seasoning, paprika

Taken from www.food.com/recipe/janies-creamy-potato-salad-490546 (may not work)