Grandma s Dill Pickle Potato Salad

Instructions:

1. Boil the potatoes: Place diced potatoes in a pot, cover with water, and boil until fork-tender (about 10–12 minutes). Drain and let cool completely.
2. Make the dressing: In a large bowl, mix mayo, sour cream (if using), mustard, pickle juice, garlic powder, salt, and pepper.
3. Combine ingredients: Add the cooled potatoes, chopped pickles, eggs, and onions to the dressing. Gently mix until well coated.
4. Chill: Cover and refrigerate for at least 1–2 hours to allow flavors to meld.
5. Serve: Garnish with extra dill pickles, fresh dill, or a sprinkle of paprika before serving, if desired.