Classic Creamy Potato Salad with Dill Pickles

1. Boil Potatoes

Place the cubed Yukon Gold potatoes in a large saucepan and cover them with cold water by about an inch. Add a teaspoon of table salt to the water. Bring the water to a boil, then reduce the heat to a simmer and cook the potatoes for about 10-15 minutes, or until they are tender and can be easily pierced with a fork.

2. Drain and Cool Potatoes

Once the potatoes are done, drain them thoroughly and spread them out on a rimmed baking sheet. While still hot, drizzle the potatoes with 2 tablespoons of dill pickle juice and 1 tablespoon of yellow mustard. Toss them gently to coat. Allow the potatoes to cool in the refrigerator for about 30 minutes.

3. Prepare Dressing

In a large bowl, combine 1 tablespoon of dill pickle juice, the finely chopped dill pickles, 1/2 teaspoon of table salt, 1/4 teaspoon of ground black pepper, 1/2 teaspoon of celery seed, 1/2 cup of mayonnaise, 1/4 cup of sour cream, the finely chopped red onion, and the chopped celery. Mix everything well to create a creamy and flavorful dressing.

4. Combine Potatoes and Dressing

Once the potatoes have cooled, transfer them to the bowl with the dressing. Toss everything together gently to ensure the potatoes are well coated with the dressing. Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld and the salad to chill.

5. Add Eggs (Optional) and Serve

If you like, you can add the diced hard-cooked eggs to the salad just before serving, gently folding them in. Serve this classic creamy potato salad with dill pickles chilled.