Potato Salad

1. 1

   Cut the eggs into 1/4 inch slices and set aside

2. 2

   In a large pan, cover potatoes with water and boil until tender

3. 3

   When cool peel and cut into 1/2 inch cubes

4. 4

   In a small bowl stir mayo, sour cream, pickle juice, and mustard.

5. 5

   Spoon over potatoes and gently mix

6. 6

   Add the onion, dill, pickle, and celery.

7. 7

   Garnish with paprika and chill for at least 1 hour before serving

* Per serving · 4 servings · Values may vary.

No additional tips available.