2poundsrusset or red potatoespeeled and cut into 1/2 inch pieces
3/4cupmayonnaise
3/4cupsour cream
2tablespoonsdijon mustard
1tablespoondill pickle juice
1/2teaspooncelery salt
3hard boiled eggsdiced
2stalks celerydiced
5green onionsdiced
2tablespoonsfreshly chopped flat-leaf parsley
1 4-ouncecan sliced olives
4mini dill pickleschopped (about 1/4 cup)
1/2teaspoonpaprika
Salt & pepperto taste
Instructions
Bring a large pot of water to a boil. Add a couple teaspoons of salt and diced potatoes. Cook over medium-high heat for 10 minutes, or until potatoes are fork tender, but not mushy. Drain and spread potatoes out on a flat surface (like a cookie sheet) to cool. Sprinkle with salt.
While the potatoes are cooling, dice the parsley, celery, green onions, eggs and pickles. Set aside.
In a large bowl, stir together mayonnaise, sour cream, dijon mustard, pickle juice and celery salt. Add potatoes and stir to coat completely. Fold in remaining ingredients. Taste and add salt and pepper as desired.