Creamy Potato Salad

Fill a 6-quart kettle with water, bring to a boil.

Meanwhile, peel potatoes, cut into halves or quarters so sections are equal in size. Add sections to the kettle, boil over high heat until potatoes are tender, being careful to not overcook. Strain and allow to cool. Place in the refrigerator until ready to assemble the salad.

While potatoes are cooking, prepare hard-boiled eggs. Place the dozen eggs in a single layer on the bottom of a 6-quart kettle. Fill kettle with water to a depth of 3 inches. Over high heat, bring to a boil. Once boiling, immediately remove kettle from heat, cover with a lid and set timer for 12 minutes. When timer is complete, strain eggs and immerse in ice cold water until eggs are cool. Then, remove egg shells. Place eggs in the refrigerator until ready to assemble the salad.

While eggs and potatoes are cooling, prepare the salad dressing. Finely chop pickles and place in a medium-sized (4-cup) bowl. Combine chopped pickles, sour cream, vinegar, sugar, Miracle Whip, mustard, pickle juice, dill weed, parsley flakes, celery seed, onion powder, garlic powder, and pepper. Mix well to combine. Keep cool in the refrigerator until ready to assemble the salad.

When potatoes and eggs are cool, dice all potatoes and eggs using an egg dicer and place in a large bowl (6-quart). With the egg dicer, cut each potato section and each egg twice (after the first cut, rotate 90 degrees and cut again).

To assemble salad, pour dressing in the large bowl over the diced potatoes and eggs. Mix well to combine.

Refrigerate until ready to serve.