In 1955, I met a physician's wife in Houston Texas, who invited my new husband Gayle and me to a picnic on the Galveston beach. She brought a creamy potato salad. I had never made a potato salid, because I didn't like it; my mother's German potato salad was runny and vinegary. But this salad was delicious, so I asked her for the recipe and later modified it to my taste. Grating the pickle and egg distributes their flavors throughout the salad. The mix of sour cream and mayonnaise makes it creamy.