Rinse potatoes and carrots under running water. Peel them and cut them into small cubes. Place them in a large pot, add 2 teaspoons salt and cook until they are just cooked. Avoid boiling them for a long time to prevent ending up with mash. Drain the water and let it cool down.
Meanwhile: In a large bowl, mix together mayo, sour cream, black pepper and pickle juice. To this, add finely chopped onion, dill pickles and cubed chilled potatoes.
Mix until all the ingredients are well combined. Taste. Add as much/as little salt as you like (see note 3).
Cover with plastic wrap and refrigerate before serving (see note 4)!
Notes
For best results use low-starch potatoes for this salad.
Or 4 medium carrots.
The longer you chill the salad the better its taste!
This salad will taste saltier after chilling in the fridge than on the first day so don’t over season.
The cooking time of potatoes varies. It can be around 15–20 minutes.
More tips and serving ideas are in the post above this recipe card!
It does not matter in what order you add the ingredients to the mixing bowl. You can start with potatoes, carrots, …