All-American Potato Salad

Modified from a recipe downloaded from CooksCountryTV.com in February, 2009. The best cold potato salad evah. Even kids like it. DrDaddy leaves out the eggs. Laura puts them in.

2 lb yellow potatoes, peeled and cut into 3/4-inch cubes
1/2 T salt, divided
3 T dill pickle juice, divided
1/4 c dill pickle, chopped fine
1 T yellow mustard
1/4 t ground black pepper
1/2 t celery seed
1/2 c mayonnaise
1/4 c sour cream
1/4 c red onion, chopped fine
1 rib celery, chopped fine
2 hard-boiled eggs, peeled and diced (optional)

Place potatoes in large saucepan with cold water to cover by 1 inch. Bring to boil over high heat, add 1 t salt, reduce heat to medium-low, and simmer until potatoes are knife-tender, 10 to 15 minutes. Drain potatoes thoroughly, then spread out on heavy baking pan.  Mix 2 T pickle juice and mustard together in small bowl. Drizzle pickle juice mixture over potatoes, and toss until evenly coated. Cool at room temperature with fanning and turning. Mix 1 T pickle juice, chopped pickles, 1/2 t salt, pepper, celery seed, mayonnaise, sour cream, red onion, and celery in large bowl. Toss in cooled potatoes, cover, and refrigerate until well chilled, about 30 minutes. (Salad can be refrigerated in airtight container for up to 2 days.) Gently stir in eggs, if desired, just before serving.