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Ingredients:
6 red potatoes, peeled and chopped
3 hard-boiled eggs, chopped
1 cup mayonnaise
1/2 cup sour cream
1/3 cup diced onion
1/3 cup dill pickle relish
1 tablespoon Dijon mustard
1 tablespoon milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dill weed
Instructions:
Start by boiling the chopped red potatoes in a large saucepan over medium-high heat until they are tender yet firm, about 13 minutes. Drain the potatoes and transfer them to a large mixing bowl, then add the chopped hard-boiled eggs. In a separate bowl, mix together mayonnaise, sour cream, diced onion, dill pickle relish, Dijon mustard, milk, salt, pepper, garlic powder, and dill weed until well combined. Pour this creamy dressing over the potatoes and eggs, gently stirring to coat everything evenly. Chill the potato salad in the refrigerator for a few hours before serving for the best flavor.
