Creamy Potato Salad

Ingredients:

2 ½- 3 lbs red potatoes

3-4 stalks celery

4-5 hard-boiled eggs

Dressing:

1 cup Mayonnaise

1 cup sour cream

1 teaspoon yellow mustard

Splash of dill pickle juice

½ teaspoon celery salt

¼ teaspoon onion powder

¼ teaspoon garlic powder

¼ teaspoon paprika, plus some for sprinkling

Salt and pepper to taste

Method:

Boil potatoes until just fork tender, drain and cool. For the hard boiled eggs my favorite way of doing them is to place the eggs in a pot of luke warm water. Bring to a boil and boil for 5 minutes, then take the eggs out immediately and place in ice water bath to stop the cooking process. Dice the potatoes into about 1 inch cubes, leaving the skins on.  Place into a large bowl. Chop the celery and add it to the potatoes. Peel and chop the eggs, add to potatoes. In a small bowl whisk all dressing ingredients together, salt and pepper to taste. Combine the dressing with the potatoes, starting with about half and adding more if needed. Reserve the extra dressing for leftovers, or Turkey Wraps. Enjoy!