Description
This Dill Pickle Potato Salad combines tender boiled potatoes, tangy dill pickles, and a creamy dressing infused with fresh dill and pickle juice for a refreshing twist on classic potato salad. Perfect as a side dish for picnics, barbecues, or any casual meal, it offers a delicious balance of flavors with a hint of zest and crunch from celery and red onion.
Ingredients
Scale
Salad
- 2 lbs baby potatoes or Yukon Gold potatoes, peeled and cubed
- 1 cup dill pickles, diced (plus a little of the pickle juice)
- 2 large boiled eggs, chopped
- 1/2 small red onion, finely diced
- 1/2 cup celery, finely chopped
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
Dressing
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons pickle juice (from the pickles)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Boil the Potatoes: In a large pot, place the cubed potatoes and cover them with water. Bring to a boil and cook for 10-12 minutes or until tender when pierced with a fork. Drain the potatoes and let them cool slightly.
- Prepare the Dressing: In a medium bowl, combine the mayonnaise, sour cream, Dijon mustard, pickle juice, garlic powder, onion powder, salt, and pepper. Whisk until smooth and well combined.
- Assemble the Salad: In a large mixing bowl, add the cooled potatoes, chopped dill pickles, boiled eggs, red onion, celery, and fresh dill. Pour the dressing over the salad and gently toss to coat everything evenly.
- Chill and Serve: Refrigerate the potato salad for at least 1-2 hours before serving to allow the flavors to meld. Serve chilled and enjoy!
Notes
- Use baby potatoes or Yukon Gold for the best texture and flavor.
- Boil potatoes just until tender to avoid mushy pieces in your salad.
- Adding some pickle juice to the dressing enhances the tangy flavor.
- Fresh dill provides the best flavor, but dried dill can be used in a pinch.
- Refrigerate for a few hours or overnight to allow flavors to develop.
- This salad is best served chilled and makes a great side for summer meals.
