Description
This Dill Pickle Potato Salad is a tangy and flavorful side dish perfect for summer picnics and barbecues. Creamy mayo, crunchy pickles, and fresh dill make this salad a crowd-pleaser.
Ingredients
Scale
Potato Salad:
- 2½ pounds Yukon Gold potatoes (peeled and cut into chunks)
- 1 cup chopped dill pickles
- 1/2 cup finely chopped red onion
- 2 celery stalks (diced)
- 3/4 cup mayonnaise
- 2 tablespoons pickle juice
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1/4 cup chopped fresh dill
- Salt and black pepper to taste
Instructions
- Cook Potatoes: Place the potatoes in a large pot, cover with cold water, and cook until fork-tender. Drain and let cool.
- Prepare Dressing: In a bowl, mix mayonnaise, pickle juice, Dijon mustard, garlic powder, salt, and pepper.
- Combine Ingredients: Add potatoes, pickles, onion, celery, and dill to the dressing. Mix gently.
- Chill: Refrigerate for at least 1 hour before serving.
Notes
- For extra tang, add apple cider vinegar or sour cream.
- This salad tastes even better when made a day ahead.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 2g
- Sodium: 510mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg
