Grandma Edythe'S Sour Cream Potato Salad

1. 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. 2

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

3. 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. 4

   Refrigerate 8 hours or overnight for best flavor.

* Per serving · 4 servings · Values may vary.

No additional tips available.