A classic creamy potato salad enhanced with the tangy flavor of dill pickles, perfect for any gathering.
Yukon Gold Potatoes, peeled and cut into 3/4-inch cubes
0 lb
teaspoons
tablespoons
Dill Pickles, finely chopped
cups
Yellow Mustard
tablespoons
Ground Black Pepper
teaspoons
Celery Seed
teaspoons
Mayonnaise
cups
Sour Cream
cups
Red Onion, chopped fine
each
Celery, chopped fine
each
Hard-Cooked Eggs, peeled and cut into 1/4-inch dice
each