1
Place the cubed potatoes in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer for about 10-15 minutes until the potatoes are fork-tender.
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2
Drain the potatoes and let them cool slightly. Use a potato masher to mash them a few times, still leaving some chunks.
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3
In a large mixing bowl, combine the mayonnaise, sour cream, mustard, chopped eggs, grated onion, celery, dill pickles, and pickle juice. Add the cooled potatoes, salt, and pepper.
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