If you're a pickle lover, you need to try this Pickle Potato Salad ASAP. Tender potatoes, crunchy pickles and a creamy dill sauce.
Add whole potatoes to a pot of cold water. Bring to a boil and cook for 10-20 minutes, until tender but not falling apart. Drain and allow to cool enough to handle. Dice into bite-size chunks and place in a bowl. Drizzle with 1/4 cup pickle juice and stir gently to coat. Let cool.
Meanwhile, in a large bowl whisk together mayo, sour cream, salt, dill and 2 tablespoons pickle juice. Stir in potatoes and chopped pickles. Sprinkle with chopped chives.