Classic Potato Salad


  • 8 medium sized yukon gold potatoes
  • 2 cups chopped onion
  • 1 cup diced dill pickles
  • 1 cup mayonnaise
  • 3/4 cup sour cream
  • 2 tbsp dijon mustard
  • 3/4 cup red wine vinegar
  • 2 tbsp fresh chopped dill
  • S&P


Peel and dice the potatoes into 1 inch cubes.

Cover with COLD water, once boiling, cook until fork tender but still al dente, about 10-12 minutes.

Cool the potatoes by running under cold water, or refrigerate and put together after an hour.

Make the dressing in a large bowl by combining all the other ingredients.

Add the potatoes and mix gently to combine.

Refrigerate until serving.