Cook's Country Potato Salad

I am an avid Cook's country and America's test kitchen fan so when I saw their recipe for potato salad, I had to try it! I followed their recipe exactly as it says, I liked it but Mom and I discussed some changes and we feel that these make it better! 

All-American Potato Salad

INGREDIENTS

2 pounds Yukon Gold potatoes, peeled and cut into 3⁄4-inch cubes

5 tablespoons sweet pickle juice

2 tablespoons yellow mustard (one for potatoes and one for sauce) 

1/4 cup chopped sweet pickles 

1/4 cup chopped celery

1/8 cup olives 

1⁄2  teaspoon celery seed 

1⁄2  cup mayonnaise 

1⁄4 cup sour cream

Sprinkle onion powder and paprika 

INSTRUCTIONS

Place potatoes in large saucepan with cold water to cover by 1 inch. Bring to boil over high heat, reduce heat to medium-low, and simmer until potatoes are tender, 10 to 15 minutes. Drain potatoes thoroughly, then spread out on rimmed baking sheet. Mix 2 tablespoons pickle juice and 1 tablespoon mustard together in small bowl, drizzle pickle juice mixture over potatoes, and toss until evenly coated. Refrigerate until cooled, about 35 minutes.  Mix remaining tablespoon pickle juice, chopped pickles, celery seed, mayonnaise, sour cream, celery, and olives 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 using, just before serving.