This classic American potato salad recipe will bring back good memories of your childhood. It's that flavourful comfort food you'll keep coming back to.
Put your Yukon Gold potatoes in a pot and fill them with cold water. Allow to boil over high heat, add 1 teaspoon of Kosher salt and reduce heat to medium-low. Simmer until your potatoes are tender, for about 10 to 15 minutes. A sharp knife should easily pierce through the potato without causing it to crumble to pieces.
Drain the potatoes thoroughly, then spread them out on a small rimmed baking sheet. Mix 2 tablespoons of pickle juice and mustard together in a small bowl. Drizzle the pickle juice mixture over the potatoes, gently toss to coat and refrigerate until cooled, about 30 minutes.
Mix the remaining 1 tablespoon of pickle juice, chopped pickles, 1/2 teaspoon of Kosher salt, black pepper, celery seed, mayonnaise, sour cream, red onion and celery in a large bowl. Toss in the cooled potatoes, cover and refrigerate until well chilled. Gently stir in the chopped eggs just before serving.