Description
This Dill Pickle Potato Salad is a refreshing twist on a classic dish, perfect for picnics, barbecues, or as a side dish for any meal. Creamy mayo-based dressing with tangy pickle juice and mustard coats tender red potatoes, crunchy celery, and flavorful dill. A crowd-pleaser that will have everyone asking for the recipe!
Ingredients
Units
Scale
Potato Salad:
- 3 pounds red skinned potatoes
Dressing:
- 1 1/4 cup mayonnaise
- 4 tablespoons pickle juice
- 1 tablespoon white vinegar
- 1 tablespoon dijon mustard
- Salt and pepper to taste
Additional Ingredients:
- 1 cup dill pickles, chopped
- 1 cup celery, sliced
- 1/4 red onion, minced
- 1/4 cup fresh dill, minced
Instructions
- Dice the potatoes: Cut the red skinned potatoes into small 1/2-inch pieces. Place in a large pot, cover with cold water, and boil until tender, about 15 minutes. Drain and let cool.
- Prepare the dressing: In a small bowl, mix together mayonnaise, pickle juice, white vinegar, dijon mustard, salt, and pepper.
- Combine ingredients: In a large bowl, combine the cooled potatoes, chopped pickles, celery, onion, and dill. Pour the dressing over the mixture and gently mix to combine.
- Chill and serve: Refrigerate the potato salad for at least two hours before serving to allow flavors to meld.
Notes
- For extra tang, add more pickle juice to the dressing.
- This salad tastes even better the next day as the flavors intensify.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
