2.5 lbs red skin potatoes (chopped, 1/2 inch)
1-1/2 cups celery (chopped 1/4 inch)
1/2 cups green onions (chopped 1/4 inch)
9 ea hard boiled eggs (chopped 1/4 inch)
2 tbs dijon mustard
1 tbs yellow mustard
3 tbs white sugar
1/2 tbs salt (iodized)
1-1/2 cups mayonnaise
1/2 cups sour cream
1/3 cup pickle juice
Cut potatoes first then boil. Make sure water is at a rolling boil before you put in potatoes.
Place potatoes in boiling water for approximately 15 minutes or until very soft.
Strain potatoes, immediately transfer potatoes to a large bowl. Let steam escape for a good 25 minutes, until steam is completely gone but potatoes are still warm.
In a separate bowl combine all other ingredients to make the dressing, mix well.
Combine potatoes and dressing together making sure everything is evenly mixed. Using a whisk or a potato masher, mash 1/4 of the mixture, leaving the rest with nice whole pieces of potatoes. Place potato salad in fridge, uncovered (more steam may come out) until completely chilled down.
Note: Potato salad will appear to be a little wet or soupy when it is first mixed, as it sits in the fridge the potatoes will absorb all the moisture.