Grandma Edythe'S Sour Cream Potato Salad - cooking recipe

Ingredients

4 potatoes
1/2 cup diced dill pickles
1/4 cup finely chopped green onions
1 1/2 cups mayonnaise
1/2 cup sour cream
3 tablespoons dill pickle juice (optional)
5 hard-boiled eggs, peeled and chopped
salt and ground black pepper to taste

Preparation

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.