Description
This Dill Pickle Potato Salad is a tangy and creamy side dish perfect for summer picnics or BBQs. Featuring tender baby or Yukon Gold potatoes combined with diced dill pickles, boiled eggs, and fresh herbs, all tossed in a zesty mayo and sour cream dressing enhanced by pickle juice and Dijon mustard. Chilling the salad allows the flavors to meld beautifully for a refreshing and flavorful dish.
Ingredients
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
- 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 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 a creamy texture that holds up well.
- Adjust the amount of pickle juice for more or less tanginess according to taste.
- Fresh dill provides the best flavor, but dried dill can be used as a substitute.
- Boil potatoes until just tender to avoid mushy salad.
- Chilling the salad enhances the flavors, so plan ahead if possible.
