Description
This Dill Pickle Potato Salad is a creamy and tangy side dish perfect for summer picnics. Tender Yukon Gold potatoes are combined with crunchy dill pickles, red onion, celery, and a flavorful dressing for a delicious twist on traditional potato salad.
Ingredients
Scale
Potato Salad:
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1 cup chopped dill pickles
- 1/2 cup pickle juice
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1/4 cup chopped red onion
- 2 tablespoons chopped fresh dill
- 2 celery stalks, finely chopped
- Salt and pepper to taste
Garnish:
- Optional chopped hard-boiled eggs for garnish
Instructions
- Cook Potatoes: Place cubed potatoes in a pot, cover with water, and boil until tender.
- Prepare Dressing: Whisk pickle juice, mayonnaise, sour cream, and Dijon mustard in a bowl.
- Combine Ingredients: Add potatoes, pickles, onion, celery, and dill to the dressing. Season with salt and pepper.
- Chill and Serve: Refrigerate for at least 1 hour before serving. Garnish with hard-boiled eggs or extra dill.
Notes
- For extra tang, add more pickle juice or a splash of white vinegar.
- This salad is best served cold and can be made a day ahead for even better flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 2g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg
