Grammey’s Potato Salad

Boil a large pot of water. Add the potato quarters and cook for 10-12 minutes, or until soft (but not mushy—make sure to test occasionally). Remove potatoes immediately from water and rinse with cold water to stop the cooking process.

Cut cooled potatoes into 1 1/2″ cubes (yes, the skin too). Remove the yolks from half of the hard-boiled eggs and discard them or use them for another purpose. Chop the remaining yolks and whites into 1″ pieces. Combine potatoes and eggs in a large bowl and chill in the refrigerator while dressing is being prepared.

In a smaller bowl, whisk together mayonnaise, sour cream, mustard, pickle juice, celery salt, celery seed, and pepper. Taste dressing and add in additional salt or pepper if desired.

Fold the dill, onions, celery, and black olives into the salad. Spoon dressing onto cooled potato/egg mixture. Fold gently to coat. Cover and refrigerate for 3-4 hours prior to serving.