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:
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.
Make the dressing: In a large bowl, mix mayo, sour cream (if using), mustard, pickle juice, garlic powder, salt, and pepper.
Combine ingredients: Add the cooled potatoes, chopped pickles, eggs, and onions to the dressing. Gently mix until well coated.
Chill: Cover and refrigerate for at least 1–2 hours to allow flavors to meld.
Serve: Garnish with extra dill pickles, fresh dill, or a sprinkle of paprika before serving, if desired.
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