There are lots of ways to make potato salad. Almost everyone has a different variation, and it's usually suited to their taste. Mine is no different.
I love this potato salad. If you don't like pickles in your potato salad (Mom) this recipe isn't for you. I happen to LOVE them, so hopefully you do too.
Sarah's Potato Salad:
5 unpeeled baking potatoes
5 hard-boiled eggs, roughly chopped
3/4 cup sour cream
3/4 cup mayo
1 Tbsp Yellow Mustard
1 Tbsp Apple cider vinegar
1/2 white onion chopped into tiny pieces
1 cup dill pickles, chopped
1 Tbsp dried dill weed
Salt and Pepper to taste
1. Cover the potatoes with water and bring to a boil. Reduce heat to med-low, and let simmer about 20 min. or until tender. Drain water, and cut potatoes into chunks. I just like to whip a knife through the pot to get it all chopped up. Refrigerate and add the eggs. Set aside.
2. Mix the remaining ingredients together in a sauce, in order, and pour over potato/egg mixture. Lightly mix it together, and refrigerate. It is best if it can be refrigerated overnight, but can also be served immediately as long as the potatoes are cooled.
* Because sizes of baking potatoes vary, if there doesn't seem to be enough sauce for the salad, just add a little more mayo and sour cream until it is as moist as you would like.