Day Ahead Potato Salad - cooking recipe

Ingredients

4 c. or 4 potatoes, boiled with skin on (remove skin when cool)
4 or 5 eggs (hard-cooked, cooled and peeled)
1 tsp. mustard
1 Tbsp. chopped onion
1/2 c. chopped celery
1 tsp. parsley flakes
1 Tbsp. chopped pickles
1/2 c. sour cream
1 c. mayonnaise
1/4 c. pickle brine

Preparation

Cut up potatoes and eggs; cover with the following:
Mix real mayonnaise with sour cream, pickle brine and all remaining ingredients.
Sprinkle with salt, pepper and celery seed to taste. (Refrigerate overnight and cover.) Serves 6.