Kitch n Therapy

Adapted from Cook’s Country

2 pounds Yukon Gold potatoes, washed (peel if prefer) and cut into 1 inch pieces

3 hard boiled eggs, diced

2 tbsp dill pickle juice, plus 1/4 cup finely chopped dill pickle

1/2 cup diced scallions (or red onion if prefer)

1/2 to 1 cup diced celery

1/2 cup mayonnaise

1/4 cup sour cream

1 clove garlic, minced

1 tbsp Dijon mustard

1 tbsp stone ground mustard

1/2 tsp celery seed

1/4 tsp paprika

1/4 tsp ground black pepper

1 1/2 tsp kosher salt

1.  Place potatoes in large saucepan to cover with 2 inches of water.  Bring to boil, add 1 tsp salt, reduce heat to medium-low and simmer until potatoes are tender, 15 minutes.  Cook eggs by adding to the same pot as boiling potatoes, for the last 5 minutes of cooking time.

2.  Drain potatoes (and eggs if added), then spread potatoes out on rimmed baking sheet.  Mix 2 tbsp pickle juice and Dijon mustard together in small bowl, drizzle pickle juice mixture over potatoes and toss until coated.  Let mixture sit for 10 minutes to cool.  Cool boiled eggs, peel and chop.

3.  Mix remaining 1 tbsp pickle juice, 1 tbsp Stone Ground mustard, chopped pickles, mayonnaise, sour cream, scallions, celery, garlic,  chopped eggs, celery seed, remaining 1/2 tsp salt and pepper.  Toss with cooled potatoes, cover and refrigerate until well chilled.  Salad can be refrigerated in a airtight container for up to 2 days.

Enjoy!