Grandma Edythe's Sour Cream Potato Salad recipe
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Ingredients
- 4 potatoes ½ cup diced dill pickles ¼ cup finely chopped green onions 1 ½ cups mayonnaise ½ cup sour cream 3 tablespoons dill pickle juice 5 hard-boiled eggs, peeled and chopped salt and ground black pepper to taste
Nutrition Info
- 515 caloriescarbohydrate: 6.3 gcholesterol: 206 mgfat: 52.1 gfiber: 0.7 gprotein: 6.9 gsaturatedFat: 10.4 gservingSize: -sodium: 555.5 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Grandma Edythe's Sour Cream Potato Salad
Directions
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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.