- 4 potatoes
- 1/2 cup diced dill pickles
- 1/4 cup finely chopped green onions
- 1 1/2 cups mayonnaise
- 1/2 cup sour cream
- 3 tablespoons dill pickle juice (optional)
- 5 hard-boiled eggs, peeled and chopped
- salt and ground black pepper to taste
- Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain. Cool until easily handled, about 10 minutes. Peel and cut into bite-size pieces.
- Combine potatoes, pickles, and chopped onions in a large bowl.
- Mix mayonnaise, sour cream, and pickle juice together in a small mixing bowl. Pour over potatoes. Gently toss until potatoes are coated with dressing. Add chopped eggs; gently mix. Season with salt and pepper.
- Refrigerate 8 hours or overnight for best flavor.
05/07/2018
recipepes.com
Grandma Edythe's Sour Cream Potato Salad, recipe
PT15M
PT1H
5
455 calories
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