Description
This dill pickle potato salad is creamy, tangy, and loaded with chopped pickles, fresh dill, and tender potatoes. It’s the perfect summer side dish—easy to prep and even better after chilling. A bold twist on a classic!
Ingredients
Scale
- 2 lbs Yukon Gold or red potatoes, cubed
- ¾ cup dill pickles, chopped
- 2–3 tbsp pickle juice
- ¾ cup mayonnaise
- 1 tbsp Dijon or yellow mustard
- 3 hard-boiled eggs, chopped (optional)
- ½ cup celery, chopped
- 2 tbsp fresh dill or chives, chopped
- Salt and pepper, to taste
Instructions
-
Boil potatoes in salted water until fork-tender, 12–15 minutes. Drain and cool.
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In a bowl, whisk mayo, pickle juice, and mustard.
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Add potatoes, pickles, eggs, celery, and dill to dressing. Gently mix to coat.
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Season with salt and pepper. Chill at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boil
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 280
- Sugar: 2g
- Sodium: 650mg
- Fat: 19g
- Saturated Fat: 3g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: Dill Pickle Potato Salad