• Step 1: Bring a large pot of salted water to a boil. Add the cubed potatoes and cook until tender, about 12-15 minutes. Drain the potatoes and let them cool completely.
• Step 2: In a large bowl, combine the cooled potatoes, diced dill pickles, mayonnaise, sour cream, Dijon mustard, fresh dill, white vinegar, garlic powder, salt, and black pepper. Stir gently until everything is evenly coated.
• Step 3: Cover the bowl and refrigerate the dill pickle potato salad for at least 2 hours, or up to 3 days, to allow the flavors to meld together.