Dilly Potato Salad
  • 5 peeled hard boiled eggs, coarsely chopped
  • 2½ lbs Yukon Gold Potatoes
  • ½ C mayonnaise
  • ½ C sour cream
  • 1 T sweet pickle juice
  • 2 T Dijon Mustard
  • ¾ C minced red onion
  • ⅓ C chopped fresh dill
  • ½ C minced sweet pickle
  • ½ C chopped celery
  • 1 t sweet paprika
  • Salt and pepper from the mill
  1. In a large saucepan, combine the potatoes, 2 t salt and water to cover by 2 inches
  2. Bring to a boil over medium heat, uncovered until the potatoes are tender and can be easily pierced with a fork, 20 to 25 minutes
  3. Drain and when cool enough to handle, cut into cubes
  4. Place the still warm potatoes in a large bowl and in a small bowl combine the mayo, sour cream, pickle juice, mustard and salt and pepper to taste
  5. Pour over the potatoes and mix thoroughly with the balance of the ingredients
  6. Garnish with a little dill and paprika
  7. Cover and chill at least an hour before serving
Recipe by The Rocky Mountain Woman at https://therockymountainwoman.com/dilly-potato-salad/