Grandma s Dill Pickle Potato Salad

 

Ingredients:

• 2 lbs (about 6 cups) Yukon Gold or red potatoes, peeled and diced
• 3/4 cup  mayonnaise
• 1/4 cup  sour cream (optional, for extra creaminess)
• 1 tbsp yellow mustard
• 1/2 cup  dill pickles, finely chopped
• 2 tbsp pickle juice
• 2–3 hard-boiled eggs, chopped
• 1/4 cup red onion or green onion, finely diced
• 1/4 tsp garlic powder
• Salt & pepper to taste
• Optional: chopped fresh dill or paprika for garnish

Instructions:

Instructions:

1. Boil the potatoes: Place diced potatoes in a pot, cover with water, and boil until fork-tender (about 10–12 minutes). Drain and let cool completely.
2. Make the  dressing: In a large bowl, mix mayo,  sour cream (if using),  mustard, pickle juice, garlic powder, salt, and pepper.
3. Combine ingredients: Add the cooled potatoes, chopped pickles, eggs, and onions to the dressing. Gently mix until well coated.
4. Chill: Cover and refrigerate for at least 1–2 hours to allow flavors to meld.
5. Serve: Garnish with extra dill pickles, fresh dill, or a sprinkle of paprika before serving, if desired.