Dill Pickle Potato Salad
Delicious Dill Pickle Potato Salad, loaded with hard boiled eggs, pickles and savory tangy flavors. A summer favorite.
Servings: 8
Equipment
- large pot for boiling
- sharp knife
- large serving bowl
Ingredients
- 3 lbs yukon gold potatoes
- 4 hard boiled eggs, chopped
- 1¼ cup dill pickles, chopped
- ¼ cup red onion, diced
- 1 cup celery, diced
- 3-4 Tbsp fresh dill, chopped
- 2 cloves garlic, minced
Dill Pickle Dressing
- ¼-⅓ cup pickle juice
- 1 tsp lemon juice
- ¼ cup mayonnaise more as needed
- 2-3 Tbsp dijon mustard more as needed
- ½ tsp salt more as needed
- 1 tsp black pepper
- 1 tsp paprika
- 1½ tsp celery seed
Instructions
- I leave the potatoes with the peels on, they are so thin they don't bother me. Feel free to peel the potatoes! Chop them into 1/2 inch to 3/4 inch sized chunks. Add those to a pot of boiling water with a generous pinch of salt. Let them boil until they are just tender enough to pierce with a fork.
- While the potatoes boil, chop/slice up your pickles, the hard boiled eggs, onion and celery. Set aside. If the potatoes are tender, drain the hot water and let them cool in the fridge while you prep everything else.
- Mix the dressing for the Dill Pickle Potato Salad. Add all the ingredients to a medium sized bowl and mix well; pickle juice, seasoning, lemon, mayo, dijon. Taste as you go! You may want more pickles or salt.
- Grab the cooled potatoes and add them to a large serving bowl. Add in all the chopped veggies, eggs, chopped dill and about 3/4 of the dressing (photo 4). Give it a good mix to ensure everything is coated well. Pop into the fridge for about 20 minutes or until you are ready to serve. Pour the rest of the dressing over right before serving!
Notes
*use plain greek yogurt or sour cream if needed.
*dijon or yellow mustard will work
- Don't overcook the potatoes. You don't want them to turn to mush, so be sure they are cooked just until tender.
- Taste as you go! We all have different pallets, I recommend tasting as you go for more salt or pickle juice as needed.
- Add some shredded cheddar to this dish for an even more indulgent flavor.
Nutrition
Serving: 1 cup | Calories: 232kcal | Carbohydrates: 33g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 575mg | Potassium: 833mg | Fiber: 5g | Sugar: 2g | Vitamin A: 259IU | Vitamin C: 36mg | Calcium: 63mg | Iron: 2mg