Step 1

Place the potatoes in a large saucepan with cold water to cover by 1-inch. Bring to boil over high heat, add 1 teaspoon salt, reduce heat to medium-low, and simmer until potatoes are tender, 10 to 15 minutes.

Step 2

Drain the potatoes thoroughly and let cool in a large bowl. Mix 2 tablespoons pickle juice and mustard together in small bowl, drizzle the pickle juice mixture over potatoes, and toss until evenly coated. Refrigerate until cooled, about 30 minutes.

Step 3

In a small bowl, mix the remaining tablespoon of pickle juice, mayo, sour cream, pickles, remaining 1/2 teaspoon salt, onion, celery, celery seed and pepper. Add to the potatoes and toss gently to coat. Cover, and refrigerate until well chilled, about 30 minutes. Gently stir in eggs, if using, just before serving.