1
Place potatoes in a large pot and cover with water. Bring to a boil and cook until potatoes are tender, about 10-15 minutes. Drain and let cool slightly.
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2
In a large bowl, combine sour cream, mayonnaise, Dijon mustard, white vinegar, garlic powder, salt, and pepper.
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3
Add the slightly cooled potatoes to the dressing. Add chopped celery, pickles, red onion, parsley, and fresh dill.
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4
Refrigerate the salad for at least 1 hour to allow flavors to meld. Serve chilled.
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