Place in a 4 qt saucepan, cover with water and bring to boil over medium-high heat. Reduce heat to low and simmer potatoes until fork tender but still hold their shape. Drain and let cool.
If using the Instant Pot: add one cup of water to the pot. Place steam basket inside the Instant Pot. Arrange cut potatoes in basket. Place eggs on top. Cover pot with lid. Set valve to sealing. Press Manual, set timer to 5 minutes. When Instant Pot beeps, let manual release for 5 minutes. Quick release the rest. Carefully remove eggs from Instant Pot onto a bowl filled with cold water. Remove potatoes from Instant Pot. Let cool.
In a large serving bowl, combine potatoes, chopped eggs and chopped pickles.
In a small mixing bowl or a measuring cup, mix together mayo, sour cream, pickle juice, dill and salt and pepper. Pour dressing over potatoes. Toss gently to coat.
Cover and chill in the fridge for 1 to 2 hours.
This potato salad is best made ahead of time and chilled in fridge for 1 to 2 hours. Store leftovers covered in the fridge for up to 3 days. If you don't like mayo, use creamy Ranch dressing instead.
Dill Pickle Potato Salad Recipe
Amount Per Serving
Calories 273Calories from Fat 117
% Daily Value*
Saturated Fat 4g25%
Vitamin A 265IU5%
Vitamin C 16.4mg20%
* Percent Daily Values are based on a 2000 calorie diet.