Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
8 hrs 10 mins
Total Time:
9 hrs
Servings:
6
Yield:
6 servings
Ingredients
Directions
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.
Cook's Note:
If, after refrigerating overnight, the potato salad seems dry, mix in a bit more mayonnaise.
Nutrition Facts (per serving)
| 515 | Calories |
| 52g | Fat |
| 6g | Carbs |
| 7g | Protein |
