Recipe By mmcfarland
Published Jun 8th
Prep 20m Cook 30m Additional 8h 10m Ready In 9h
Servings 6 servings Calories 515

Everyone in my family loves this potato salad. We mix it up occasionally by adding in crumbled bacon or some garlic, or chopped ham, but usually it’s served as the recipe calls for.

Recipe Ingredients

  • 4 potatoes
  • ½ cup diced dill pickles
  • ¼ cup finely chopped green onions
  • 1 ½ cups mayonnaise
  • ½ cup sour cream
  • 3 tablespoons dill pickle juice
  • 5 hard-boiled eggs, peeled and chopped
  • salt and ground black pepper to taste

Cooking Directions

  1. 1 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.
  2. 2 Combine potatoes, pickles, and chopped onions in a large bowl.
  3. 3 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.
  4. 4 Refrigerate 8 hours or overnight for best flavor.

Nutrition Facts

  • Calories 515
  • Carbohydrate 6.3 g
  • Cholesterol 206 mg
  • Fat 52.1 g
  • Fiber 0.7 g
  • Protein 6.9 g
  • Saturated Fat 10.4 g
  • Sodium 555.5 mg
  • Sugar 1.5 g

Chef's Notes

If, after refrigerating overnight, the potato salad seems dry, mix in a bit more mayonnaise.


  1. Best if left overnight to soak in all of the creamy goodness. You may find it to be too sloppy if you serve it same day.
  2. It seems to me there has to be a typo in this recipe in either the sour cream amount or the mayo. I halved the recipe thereby requiring 1/4c sour cream and 3/4c Mayo - a total of 1 c. is a lot for 2 potatoes - the result was more like potato soup. I - Read more ...

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