Ingredients

• 2 ½ pounds yukon gold potatoes chopped into bite size pieces

• 3 eggs

• 1 cup celery chopped

• ¼ cup red onion finely chopped

• ½ cup dill pickles finely chopped

• 2 tablespoons dill pickle juice brine straight from the jar

• ¾ cup mayonnaise

• 1 tablespoon mustard

• ¼ teaspoon garlic powder

• ¼ teaspoon celery salt

• black pepper to taste

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until potatoes are tender but not mushy, about 12-15 minutes. Drain and set aside.

2. While the potatoes are cooking, add 3 eggs to a saucepan. Fill with cold water, covering the eggs by 2 inches. Bring the water to a boil over high heat. Once boiling, shut off heat, keep saucepan on burner and cover with a lid. Let eggs sit in the saucepan for 13 minutes. Do not take the lid off! Transfer eggs to a water ice bath and allow to cool before peeling. Chop up the eggs.

3. In a large bowl mix potatoes, chopped hard-boiled eggs, celery, onion, dill pickles, pickle juice, mayonnaise, mustard, garlic powder, celery salt, and pepper together to fully combine.

4. Place in refrigerator until chilled (at least 1-2 hours). Serve and enjoy!