Description
A tangy and creamy Dill Pickle Potato Salad combining tender baby potatoes, crunchy dill pickles, boiled eggs, and a flavorful dressing made with mayonnaise, sour cream, and Dijon mustard. Perfectly seasoned with fresh dill and spices, this potato salad makes a refreshing side dish for picnics, barbecues, or family dinners.
Ingredients
Scale
Potatoes and Vegetables
- 2 lbs baby potatoes or Yukon Gold potatoes, peeled and cubed
- 1 cup dill pickles, diced (plus a little of the pickle juice)
- 1/2 small red onion, finely diced
- 1/2 cup celery, finely chopped
- 2 large boiled eggs, chopped
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
Dressing
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons pickle juice (from the pickles)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Boil the Potatoes: In a large pot, place the cubed potatoes and cover them with water. Bring to a boil and cook for 10-12 minutes or until tender when pierced with a fork. Drain the potatoes and let them cool slightly.
- Prepare the Dressing: In a medium bowl, combine the mayonnaise, sour cream, Dijon mustard, pickle juice, garlic powder, onion powder, salt, and pepper. Whisk until smooth and well combined.
- Assemble the Salad: In a large mixing bowl, add the cooled potatoes, chopped dill pickles, boiled eggs, red onion, celery, and fresh dill. Pour the dressing over the salad and gently toss to coat everything evenly.
- Chill and Serve: Refrigerate the potato salad for at least 1-2 hours before serving to allow the flavors to meld. Serve chilled and enjoy!
Notes
- Using baby potatoes or Yukon Gold potatoes provides a creamy texture and holds their shape well in the salad.
- For an extra tangy flavor, add more pickle juice to the dressing as desired.
- You can prepare this salad a day ahead to enhance the flavors even further.
- If desired, garnish with additional fresh dill or chopped green onions before serving.
- Ensure the potatoes are cooled before adding the dressing to prevent it from becoming watery.
