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1. In a large pot, place potatoes in enough water to cover; bring to a boil over high heat. Reduce heat to low; cover and simmer 8-10 minutes or until potatoes are fork-tender.
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2. To hard boil eggs: In a medium pot cover eggs with water. Bring to a boil and boil for 2 minutes. Then turn off heat, cover pot and let sit for 15 minutes. Drain hot water and fill pot with cold water to let eggs cool.
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3. While potatoes are cooking: In a large bowl whisk together pickle juice, oil, brown mustard, ONLY 1 teaspoon of salt and the pepper. Whisk together.
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4) Add drained/cooked potatoes to the mustard/vinaigrette mixture and use a spatula to gently toss potatoes until they are evenly coated. Let potatoes cool in freezer - stirring occasionally. Takes about 30 minutes to cool them down.
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5) While the potatoes are cooling mix the remaining teaspoon of salt, celery, green onion, red onion, dill pickle, garlic powder, celery seed, dill weed, parsley, mayonnaise, half-and-half, sour cream.
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6) Peel and chop up hard boiled eggs. Add to mayonnaise mixture.
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7) Pour mayonnaise mixture over cooled potatoes and gently stir with spatula.
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8 ) For best results: Chill overnight (or for a minimum of 4 hours).
