Preparation

• Start by placing the diced potatoes in a large pot. Fill the pot with water to cover the potatoes by about 1 inch. Add a pinch of salt and bring to a boil over medium-high heat. Reduce the heat to medium and let them simmer until the potatoes are tender, about 10 minutes. Drain the potatoes and let them cool slightly.
• In a large mixing bowl, combine mayonnaise, sour cream, fresh dill, pickle juice, salt, and black pepper. Mix well until all ingredients are incorporated, forming a creamy dressing.
• Add the cooled potatoes to the bowl with the dressing. Then, add the chopped dill pickles, diced celery, and finely chopped red onion. Gently fold all ingredients together until the potatoes are evenly coated with the dressing.
• Transfer the potato salad to a serving dish or storage container. Cover and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly.
• Serve the Dill Pickle Potato Salad cold, garnished with additional fresh dill or pickle slices for visual appeal. It pairs well with a variety of BBQ dishes like grilled chicken or ribs.
• Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. Stir before serving to redistribute the dressing.
• Prepare the potato salad a day in advance to save time on the day of your event. This also allows the flavors to develop further, enhancing the salad's taste.