Potato Salad

2 pounds large Yukon Gold potatoes, or other waxy, boiling potatoes, Peeled and cut into 3/4 in. cubes

2 tablespoons cider vinegar

3 tablespoons dill pickle juice, plus 1/4 cup chopped dill pickles

1/2 cup finely chopped red onion

1/2 cup finely chopped celery

2 to 3 tablespoons finely chopped pickle, sweet or dill

2 hard-boiled eggs, peeled and sliced thin

Salt and freshly ground black pepper

1/2 cup or so mayonnaise, homemade if possible (pages 117 and 120)

1/4 Cup Sour cream

1. Place potatoes in large saucepan with cold water to cover by 1 inch. Bring to boil over high heat, add 1 teaspoon salt, reduce heat to medium-low, and simmer until potatoes are tender, 10 to 15 minutes.

2. Drain potatoes thoroughly, then spread out on rimmed baking sheet. Mix
2 tablespoons pickle juice and mustard together in small bowl, drizzle pickle juice mixture over potatoes, and toss until evenly coated. Refrigerate until cooled, about 30 minutes

3. Mix remaining tablespoon pickle juice, chopped pickles, remaining 1/2 teaspoon salt, pepper, celery seed, mayonnaise, sour cream, red onion, and celery in large bowl. Toss in cooled potatoes, cover, and refrigerate until well chilled, about 30 minutes. (Salad can be refrigerated in airtight container for up to 2 days.) Gently stir in eggs, if using, just before serving.