When I whip up this dish, the aroma fills the house and it's always a crowd-pleaser.

Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
Reduce the heat to medium and simmer until the potatoes are tender, about 10-15 minutes. Drain and let them cool slightly.
In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, pickle juice, and fresh dill. Stir until smooth.
Add the cooked potatoes, diced dill pickles, red onion, and celery to the bowl. Gently fold the ingredients together until well combined.
Season the salad with salt and pepper to taste. Adjust the seasoning as needed.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Serve chilled and enjoy!
Variations & Tips
For a lighter version, substitute Greek yogurt for the sour cream. You can also add hard-boiled eggs for extra protein and richness. If you prefer a bit of heat, try adding a pinch of cayenne pepper or some chopped jalapeños. For a more herbaceous flavor, increase the amount of fresh dill or add other herbs like parsley or chives.