1-First Step: Cook and cool the potatoes. Start with 6 medium red potatoes. Wash them well, then boil them in salted water until they are fork-tender, usually about 15 to 20 minutes depending on size. Drain them and let them cool enough to handle, then peel and dice them into bite-size pieces. Cooling the potatoes a bit before mixing helps them hold their shape and keeps the dressing from getting too thin.

2-Second Step: Prepare the mix-ins. While the potatoes cool, chop the red onion, celery, hard-boiled eggs, dill pickles, and fresh chives. Finely chopped pieces work best because they blend nicely into the salad without overpowering each bite. If you want a softer onion flavor, you can rinse the chopped onion under cold water and pat it dry before adding it to the bowl.

3-Third Step: Mix the dressing. In a large bowl, combine 1/2 cup sour cream, 1 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon chopped fresh dill, and 3 tablespoons pickle brine. Stir until smooth and creamy. Add salt and black pepper to taste. If you like a little extra color, keep the optional paprika ready for the finish.

4-Fourth Step: Combine the salad. Add the diced potatoes, onion, celery, eggs, pickles or relish, and chives to the bowl with the dressing. Use a large spoon or spatula and gently fold everything together. Be careful not to mash the potatoes. The goal is a creamy dill pickle potato salad with visible pieces of egg and pickle in every scoop.

5-Fifth Step: Taste and adjust. Taste the salad before chilling. This is the best time to add more salt, pepper, or a little more pickle brine if you want a sharper pickle flavor. If your potatoes were still warm when mixed, they may absorb more seasoning, so give the bowl one more taste after a few minutes.

6-Final Step: Chill and serve. Cover the bowl and chill the salad for at least 1 hour before serving. Two hours is even better because the flavors have time to blend. Right before serving, sprinkle paprika on top if you want a classic finish. This easy dill pickle potato salad tastes great cold and makes a lovely side for sandwiches, grilled meats, or simple lunch plates.