Boil the potatoes for about 20 minutes until soft. At the same time steam the eggs until hard (see my instructions for "Hard Steaming Eggs") then cube up 3 1/2 of them. Slice the last half of an egg for garnish on top of the salad.
Place cubed potatoes and cubed eggs in a large mixing bowl.
In a smaller bowl add the following ingredients. Salad dressing, sour cream, green onion, dill pickle and Morton Season All.
I usually add a spoonful of milk and pickle juice to thin it out as it is usually pretty thick at this point.
Mix until smooth
Pour into the larger bowl containing the potatoes and eggs.
I usually make a very large salad for gatherings but have tried to scale the recipe down for a more economical dish.