Grandma Edythe's Sour Cream Potato Salad

Everyone in my family loves this potato salad. We mix it up occasionally by adding in crumbled bacon or some garlic, or chopped ham, but usually it's served as the recipe calls for.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 515 Calories

Ingredients

• ½ cup sour cream
• 1 ½ cups mayonnaise
• salt and ground black pepper to taste
• 4 potatoes
• ½ cup diced dill pickles
• ¼ cup finely chopped green onions
• 3 tablespoons dill pickle juice (Optional)
• 5 hard-boiled eggs, peeled and chopped

Recipe Instructions

Step 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.

Step 2

Combine potatoes, pickles, and chopped onions in a large bowl.

Step 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.

Step 4

Refrigerate 8 hours or overnight for best flavor.