Creamy Potato Salad

1. In a large pot, place potatoes in enough water to cover; bring to a boil over high heat. Reduce heat to low; cover and simmer 8-10 minutes or until potatoes are fork-tender.

2. To hard boil eggs: In a medium pot cover eggs with water. Bring to a boil and boil for 2 minutes. Then turn off heat, cover pot and let sit for 15 minutes. Drain hot water and fill pot with cold water to let eggs cool.

3. While potatoes are cooking: In a large bowl whisk together pickle juice, oil, brown mustard, ONLY 1 teaspoon of salt and the pepper. Whisk together.

4) Add drained/cooked potatoes to the mustard/vinaigrette mixture and use a spatula to gently toss potatoes until they are evenly coated. Let potatoes cool in freezer – stirring occasionally. Takes about 30 minutes to cool them down.

5) While the potatoes are cooling mix the remaining teaspoon of salt, celery, green onion, red onion, dill pickle, garlic powder, celery seed, dill weed, parsley, mayonnaise, half-and-half, sour cream.

6) Peel and chop up hard boiled eggs. Add to mayonnaise mixture.

7) Pour mayonnaise mixture over cooled potatoes and gently stir with spatula.

8 ) For best results: Chill overnight (or for a minimum of 4 hours).