Description
This creamy, tangy potato salad with dill and pickles is the perfect side dish for picnics, BBQs, or casual gatherings. Baby potatoes are tossed with a luscious dressing made of mayo, crème fraîche, and mustard, then mixed with crunchy pickles, fresh dill, and optional crispy pancetta.
Ingredients
Scale
- 3 lbs baby potatoes
- 2/3 cup mayonnaise
- 1/2 cup crème fraîche or sour cream
- 2 tablespoons Dijon mustard
- 1/4 cup fresh dill, chopped
- 1 cup dill pickles, chopped
- 2 tablespoons pickle juice
- 1/2 cup red onion or scallions, finely chopped
- 2 teaspoons apple cider vinegar (optional)
- To taste salt
- To taste black pepper
Instructions
- rep the potatoes:
Wash and scrub the baby potatoes. Cut them in half if large, and place in a pot of heavily salted cold water. Bring to a boil and cook until fork-tender, about 10–15 minutes. Drain and keep warm. - Fry the pancetta (optional):
While the potatoes cook, fry pancetta or bacon until crispy. Drain on paper towels and set aside. - Make the dressing:
In a large bowl, whisk together mayonnaise, crème fraîche, Dijon mustard, pickle juice, salt, and black pepper until smooth and creamy. - Dress the potatoes while warm:
Add the warm potatoes to a large bowl. Pour the dressing over them and gently toss to coat thoroughly. -
Add flavor:
Fold in the chopped dill pickles, red onion (or scallions), and fresh dill. Mix in the pancetta if using. - Let it rest:
Cover and refrigerate for at least 30 minutes, or serve at room temperature after a short rest. -
Taste and adjust:
Before serving, taste and adjust with more salt, pepper, or a splash of vinegar if needed. - Serve and enjoy:
Garnish with extra dill and sliced pickles. Serve chilled or at room temperature.
Notes
-
For a vegetarian version, omit the pancetta
-
The salad tastes even better after a few hours in the fridge.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: American, Picnic
Keywords: potato salad, dill, pickles, creamy potato salad, picnic side, BBQ salad