Dill Pickle Potato Salad
A comforting and nostalgic Dill Pickle Potato Salad, perfect for family gatherings or summer picnics, featuring crunchy dill pickles and creamy dressing.
Ingredients
Main Ingredients
- 2 pounds potatoes (Yukon Gold or red potatoes) Best for their creamy texture
- 1 cup dill pickles, diced Adds that signature crunch; drain well
- 1/2 cup red onion, finely chopped For sweetness and sharpness; can swap for green onions
- 1 cup mayonnaise For creaminess; can use Greek yogurt
- 1 tablespoon Dijon mustard Adds depth; adjust based on preference
- 1 tablespoon apple cider vinegar For a touch of acidity
- Salt and pepper to taste Adjust according to your taste
- Fresh dill, chopped For freshness; dried dill can be used if fresh isn’t available
Instructions
Preparation
- Begin by washing and peeling the potatoes. Cut them into uniform cubes for even cooking.
- Place the potatoes in a large pot, cover with cold water, and bring to a boil. Cook for about 10-15 minutes, or until fork-tender.
- While the potatoes are boiling, in a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper. Whisk until smooth and creamy.
- Once the potatoes are cooked, drain them in a colander and let them cool for a few minutes.
Combining Ingredients
- Once the potatoes have cooled slightly, add them to the bowl with the dressing. Toss gently to coat each piece.
- Fold in the diced pickles, chopped red onion, and fresh dill until evenly mixed.
- Taste and adjust seasonings by adding more salt, pepper, or vinegar as needed.
Chilling
- For the best results, cover and chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
For a healthier option, substitute half of the mayonnaise with Greek yogurt. You can also add fresh diced tomatoes or crunchy bell peppers in summer.