Ingredients
potatoes
onion
dill pickles
seasoned salt
pepper
garlic
sugar
mayo
mustard
sour cream
pickle juice
hard boiled eggs
Directions
Bring a large pot of salted water to a boil.
Add potatoes and cook until tender but still firm, about 15 minutes.
Drain, cool, and chop
In a large bowl, add potatoes, onion, dill pickles, seasoned salt, pepper, garlic, and a light sprinkling of sugar.
Combine mayo, mustard, sour cream, and pickle juice in a seperate bowl and whisk to mix well.
Pour sauce over potato mixture and toss to coat.
Slice or dice boiled eggs and arrange on the top just before serving.
Notes
I don't have specific measurements on anything for this recipe. It's very much a 'adjust till it looks right'. The pickle juice is what makes the sauce thin enough to coat the potatoes. Start with a little and add more until the desired consistency is reached
