Scale

1 lb baby gold or red potatoes (boiled and cooled)

1 cup dill pickles, lightly smashed

1/2 small red onion, thinly sliced

2 celery stalks, chopped

2 tbsp chopped fresh dill

1/4 cup mayonnaise

1/4 cup sour cream or Greek yogurt

1 tbsp Dijon mustard

2 tbsp pickle juice

Salt and black pepper to taste

Boil potatoes until fork-tender, then cool completely. Quarter or halve them if large.

Lightly smash the pickles with the side of a knife (not pulverized—just pressed to release flavor).

In a large bowl, combine potatoes, smashed pickles, red onion, celery, and dill.

In a small bowl, whisk together mayo, sour cream, mustard, and pickle juice.

Pour dressing over salad and toss gently to coat.

Season with salt and pepper to taste.

Chill for 30 minutes before serving for best flavor.