WHAT YOU NEED
yukon gold potatoes pickle juice hard boiled eggs celery onion dill pickle red bell pepper chives mayo sour cream mustard garlic powder celery salt
Cook, peel, and cube potatoes. Sprinkle warm potatoes with 1/4 cup pickle juice, toss to distribute. Set aside.
1
In a medium bowl, combine mayo, sour cream, mustard, garlic powder, celery salt, black pepper, and salt. Taste for seasoning, add more salt if you like. Set aside.
2
To the bowl with potatoes, add boiled eggs, celery, bell pepper, onion, pickle, and chives. Top with dressing and toss until completely coated. Cover and refrigerate for at least 2 hours.
3
There's no need to peel the potatoes before boiling them. The skins will come off easily after cooking. Letting the pickle juice mingle with the cooked potatoes is the trick that mom always swore by.
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