Boil the Potatoes
Add diced potatoes to a large pot and cover with cold, salted water.
Bring to a boil and cook for 10–12 minutes, or until fork-tender.
Drain and let cool slightly.
Make the Dressing
In a large bowl, whisk together mayonnaise, sour cream, both mustards, vinegar, sugar, salt, and pepper until smooth.
Assemble the Salad
Add cooled potatoes, pickles, onion, celery, and eggs to the dressing.
Gently fold until well combined.
Taste and adjust seasoning if needed.
Chill & Serve
Refrigerate for at least 1 hour before serving to allow flavors to develop.
Garnish with paprika and fresh herbs before serving.
Serving Suggestions
Perfect alongside grilled meats, fried chicken, or sandwiches
Makes a great addition to potlucks and holiday buffets
Serve in lettuce cups for a low-carb twist
Storage Tips
Store in an airtight container in the fridge for up to 3–4 days
Not freezer-friendly (mayonnaise will separate)
Stir before serving if it’s been sitting.
