Description
This Dill Pickle Potato Salad is a tangy and creamy side dish perfect for summer cookouts or family gatherings. Featuring tender baby potatoes, crisp dill pickles, and a zesty dressing made with mayonnaise, sour cream, and pickle juice, it delivers a unique twist on classic potato salad with a refreshing dill flavor and a hint of mustard.
Ingredients
Scale
Potatoes and Mix-ins
- 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 the potatoes are 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 these ingredients until smooth and well combined to create a creamy and flavorful dressing.
- Assemble the Salad: In a large mixing bowl, add the cooled potatoes, chopped dill pickles along with a bit of pickle juice for extra tang, chopped boiled eggs, finely diced red onion, chopped celery, and fresh dill. Pour the dressing over the salad and gently toss everything to coat evenly without mashing the potatoes.
- Chill and Serve: Refrigerate the potato salad for at least 1-2 hours before serving. This chilling time allows the flavors to meld beautifully. Serve the salad cold as a refreshing side dish.
Notes
- Use baby potatoes or Yukon Gold for the best texture and flavor; avoid starchy varieties to prevent mushiness.
- Boil potatoes gently to avoid breaking them apart and maintain their shape.
- Adjust the amount of pickle juice to your taste preference for tanginess.
- This salad can be made a day ahead and stored covered in the refrigerator.
- Optional: Garnish with extra dill or paprika before serving for added color and aroma.
