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Makes 8 Side-Dish Servings
Wash the potatoes well.
In a large heavy pot, add enough water to cover the potatoes.
Bring water to a boil.
Add the potatoes and boil for 15 to 20 minutes, or until they are tender, being careful not to overcook them, as you don’t want them mushy.
Drain the potatoes in a colander and run cold water over them to stop them from continuing to cook.
Let them cool in the colander.
Slice the potatoes into thin rounds, leaving the skin on.
Set aside.
In a medium bowl, combine the sour cream, dill, garlic powder, onion powder, chives, mayonnaise, salt, and pepper.
Stir well.
In a large bowl, toss the potatoes with the eggs and the sour cream dressing.
Cover the bowl and chill in the refrigerator for 2 hours before serving.
Sprinkle the barbecue rub all over the top of the potato salad before serving, if you like.
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