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Melissa's Potato Salad
Ingredients:

2 lbs yukon gold potatoes, peeled and cubed
1 12 teaspoons salt, divided
3 tablespoons pickle juice, plus
14 cup finely chopped dill pickle, divided
3 tablespoons yellow mustard
14 teaspoon pepper
12 teaspoon celery seed
6 tablespoons mayonnaise
14 cup sour cream
12 small red onion, chopped finely
2 large hard-boiled eggs, peeled and diced

Instruction:

Boil potatoes with 1 teaspoon salt until tender. Drain, then place in a bowl. Mix 2 tablespoons pickle juice and 1 tablespoon mustard together and evenly coat potatoes with mixture. Chill in refrigerator. Mix 1 tablespoon pickle juice, chopped pickles, 1/2 tsp salt, 2 tablespoons mustard, pepper, celery seed, mayonnaise, sour cream and red onion. Stir in cooled potatoes and chill. Stir in diced eggs before serving.

Source: www.food.com