Dill Pickle Potato Salad with creamy dressing, tender potatoes, crunchy pickles, and fresh dill for BBQs and potlucks.

Scale

3 pounds Yukon Gold potatoes

1 cup dill pickles, chopped

1/2 cup celery, diced

1/4 cup red onion, finely chopped

2 tablespoons fresh dill, chopped

3 hard-boiled eggs, chopped

1 cup mayonnaise

2 tablespoons sour cream

3 tablespoons pickle juice

1 tablespoon Dijon mustard

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

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1. Wash and cut potatoes into bite-sized chunks.

2. Boil potatoes in salted water until fork tender.

3. Drain potatoes and cool slightly.

4. Whisk mayonnaise, sour cream, pickle juice, Dijon mustard, garlic powder, salt, and pepper in a large bowl.

5. Add potatoes, chopped pickles, celery, onion, dill, and chopped eggs.

6. Gently stir until evenly coated.

7. Cover and refrigerate for at least 1 hour before serving.

8. Stir before serving if needed.

Chill the potato salad before serving for best flavor.

Add extra pickle juice before serving if the salad thickens after chilling.

Store covered in the refrigerator for up to 4 days.