Total Time
30mins
Prep 10 mins
Cook 20 mins

My ex mother-in-law gave me the original recipe. Much better gift than her son was! You can make this a 'light' version by using either fat free or low fat mayo and sour cream.

Directions

  1. I use white potatoes for this recipe but it's personal choice. Peel, boil till tender and cool.
  2. Cube potatoes into bite size pieces and place in large bowl.
  3. In small bowl, combine sour cream, mayonaise, salt and pepper. Go light, as you can always add after it's all mixed together.
  4. Cut up dill pickles into eraser size bites and add to sour cream mixture. Adjust quantity to your liking.
  5. Add all to potatoes, stir and chill.
  6. It takes the flavors a couple of hours to meld, so refrigerate and taste test before adding more salt or pepper.
  7. Great with grilled chicken and baked beans!
Most Helpful

5 5

I used dill relish instead of pickles and it turned out wonderful. My new favorite pootato salad.