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| Grandma Edythe's Sour Cream Potato Salad |
"Everyone in my circle of relatives loves this potato salad. We blend it up every so often by way of adding in crumbled bacon or some garlic, or chopped ham, however typically it's served as the recipe requires."
Ingredients :
- 4 potatoes
- 1/2 cup diced dill pickles
- 1/four cup finely chopped green onions
- 1 1/2 cups mayonnaise
- half of cup sour cream
- three tablespoons dill pickle juice (non-compulsory)
- five hard-boiled eggs, peeled and chopped
- salt and floor black pepper to flavor
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 9H |
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- Place potatoes in a big pot and cover with salted water; carry to a boil. Reduce warmness to medium-low and simmer until soft, approximately 25 minutes. Drain. Cool until without difficulty dealt with, about 10 minutes. Peel and cut into chunk-length portions.
- Combine potatoes, pickles, and chopped onions in a huge bowl.
- Mix mayonnaise, sour cream, and pickle juice together in a small blending bowl. Pour over potatoes. Gently toss until potatoes are covered with dressing. Add chopped eggs; lightly mix. Season with salt and pepper.
- Refrigerate eight hours or overnight for best taste.
Notes :
- If, after refrigerating in a single day, the potato salad seems dry, mix in a bit greater mayonnaise.
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