Potato Salad

From Our Best Bites.

3 lbs. red potatoes, peeled and cut into 3/4-inch chunks

1 C. mayonnaise

1/3 C. sour cream

3 Tbsp. dill pickle juice (or white vinegar)

1-2 tsp. sugar

1 tsp. kosher salt

1/4 tsp. black pepper

2 Tbsp. grated onion

1/2 tsp. dried dill

3-4 hard boiled eggs, grated

1/4 C. finely chopped dill pickle

Place the potatoes in a large stock pot and cover with water. Bring to a boil and then reduce heat to a simmer. Cook potatoes 10-15 minutes or until fork-tender. Drain and cool to room temperature.

In a large mixing bowl, whisk together mayonnaise, sour cream, pickle juice (or vinegar), sugar, salt, pepper, grated onion, and dried dill. Add potatoes and stir to cover potatoes evenly with dressing (you may not use all the dressing). Fold grated eggs and chopped pickle into potato mixture. Chill for at least 3 hours before serving.