This is my favorite potato salad because it is smooth but has a dilly crunch to make it extra special.

Boil your potatoes – Russet, Yukon, New, Red Skinned (whatever you have or prefer – I used peeled russets here) in salted water. Drain and set aside uncovered to let cool.

Finely dice sweet onion, celery (the celery can be a little larger,) red pepper (for color or green pepper if you use red skinned potatoes.)

Dice baby dill pickles. Once potatoes are cool enough to handle large dice them, also.

To assemble in a large stainless bowl, add potatoes, celery, pickles, onion, red or green pepper, celery seed, pickle juice (yes the brine from your favorite baby dill pickle jar,) sour cream, mayonnaise, S&P. Stir by folding from the outside scooping under to not break the potatoes down. Taste and adjust. Cover and register are until you are ready to serve.

There are many variations to this recipe and I will write them down soon. The skies the limit but one thing is for sure, homemade potato salad is lightyears better than store bought. Don’t get me wrong, I’ve been known to buy, serve and eat store bought ,but, it tastes like regret – every time.