My Aunt Hattie probably took the photo. I was off playing somewhere.
In a small bowl, mix together the mayo, sour cream or crème fraîche, mustard, pickle juice or vinegar, dill pickle, onion, celery, celery salt, garlic powder, and parsley.
Peel skin from eggs, using your hands and place on a cutting board.
Spoon in the mayo mixture, add the potatoes and chopped eggs.
Spoon into a covered container and sprinkle with paprika and minced parsley.
Cover and refrigerate at least 1 hour for flavors to combine.
Serves 6 to 8
* You can substitute the dill pickles for sweet pickles, if you desire.