- 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
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.