Grandma Edythe's Sour Cream Potato Salad

Grandma Edythe's Sour Cream Potato Salad
  • 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


  1. 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.
  2. Combine potatoes, pickles, and chopped onions in a large bowl.
  3. 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.
  4. Refrigerate 8 hours or overnight for best flavor.

05/07/2018
Grandma Edythe's Sour Cream Potato Salad, recipe PT15M PT1H 5 455 calories

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