Description
A tangy and creamy Dill Pickle Potato Salad perfect for summer picnics and potlucks, featuring tender baby potatoes mixed with diced dill pickles, boiled eggs, fresh herbs, and a zesty dressing made with mayonnaise, sour cream, and Dijon mustard.
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 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
Other Ingredients
- 2 large boiled eggs, chopped
- 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 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
- This salad can be made a day in advance and refrigerated to enhance the flavors.
- Use baby potatoes or Yukon Gold for the best texture; red potatoes can be used as well.
- Adjust the amount of pickle juice to taste, depending on how tangy you want the salad.
- For a lighter version, substitute Greek yogurt for the sour cream or mayonnaise.
- Fresh dill enhances the flavor, but dried dill works well if fresh is unavailable.
