Scratch Potato Salad

I LOVE THIS POTATO SALAD. So does my husband, my father-in-law, my dad, my brothers, my brothers-in-law, and everyone who tries it. I think. I'm pretty sure. Make it. Share it. You will be loved.

Scrub 10 lg. potatoes and dice into 1/2-1" pieces. Place in pot. Cover with water and bring to low boil until tender. Do not overcook. Allow to cool.
Boil 10-12 eggs; cool. Peel out of shells.

Remove yolks from eggs. Place yolks in food processor.
Chop egg whites.

In large mixing bowl place:

chopped egg whites
1/2 onion, chopped
6 stalks celery, chopped
3 dill pickles, chopped (may use more or less depending on your liking)
1 can black olives, drained and coarsely chopped

To yolks in food processor add:
1/2 c. real sour cream
1/4 c. cider vinegar OR
juice of 2 lemons
1/4 c. sugar
2 T. mustard
1+ tsp. salt (taste)

Blend in processor until smooth.

Add cooled potatoes to mixing bowl. Pour dressing over top. Mix gently and thoroughly.

*if making ahead of time, mix in half of dressing to potato mixture, then add other half just before serving.