Description
This Dill Pickle Potato Salad combines tender baby potatoes with tangy dill pickles and a creamy dressing infused with fresh dill and a hint of pickle juice. Enhanced with boiled eggs, celery, and red onion, this refreshing and flavorful salad is perfect for summer cookouts or as a savory side dish for any meal.
Ingredients
Scale
Potatoes and Vegetables
- 2 lbs baby potatoes or Yukon Gold potatoes, peeled and cubed
- 1 cup dill pickles, diced (plus a little of the pickle juice)
- 1/2 small red onion, finely diced
- 1/2 cup celery, finely chopped
- 2 large boiled eggs, chopped
Herbs and Seasonings
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Dressing
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons pickle juice (from the pickles)
Instructions
- Boil the Potatoes: In a large pot, place the peeled and cubed potatoes and cover them with water. Bring to a boil and cook for 10-12 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and allow them to cool slightly.
- Prepare the Dressing: In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, pickle juice, garlic powder, onion powder, salt, and pepper until smooth and well combined.
- Assemble the Salad: In a large mixing bowl, combine the cooled potatoes, diced dill pickles, chopped boiled eggs, finely diced red onion, chopped celery, and fresh dill. Pour the dressing over the salad and gently toss to coat all ingredients evenly.
- Chill and Serve: Refrigerate the potato salad for at least 1-2 hours to allow the flavors to meld together. Serve chilled and enjoy as a delicious side dish.
Notes
- For best flavor, use fresh dill, but dried dill can be substituted if needed.
- If you prefer a tangier salad, add more pickle juice to taste.
- This salad can be made a day in advance and stored in the refrigerator.
- For a lighter version, substitute Greek yogurt for sour cream.
- Make sure potatoes are cooled completely to prevent the dressing from becoming watery.
