Description

Bring a zesty, creamy twist to your summer table with this Dill Pickle Potato Salad. It’s packed with flavor, super easy to prepare, and guaranteed to be the hit of your next barbecue or picnic.

Ingredients

Scale

2 pounds of potatoes, peeled and diced (about 6 medium-sized)
1 cup dill pickles, chopped
1/2 cup red onion, finely chopped
2/3 cup mayonnaise
2 tablespoons fresh dill, chopped
1 tablespoon Dijon mustard
Salt and pepper to taste
1/4 cup celery, finely chopped

Instructions

Boil diced potatoes in salted water for 10-15 minutes until just tender. Drain and let cool slightly.
In a large bowl, mix mayonnaise, Dijon mustard, fresh dill, salt, and pepper until smooth.
Add chopped dill pickles, red onion, and celery to the dressing.
Gently fold in cooled potatoes, being careful not to mash them.
Taste and adjust seasonings. Add extra dill or pepper if needed.
Cover and refrigerate for at least 1 hour. Serve chilled.

Notes

Try adding radishes or chopped nuts for extra crunch. A couple of hard-boiled eggs can also add a rich, creamy texture. Sprinkle in spices like garlic powder or smoked paprika for a bolder flavor.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Boiled
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 3g
Sodium: 480mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 5g
Cholesterol: 10mg

Keywords: potato salad, dill pickle, summer side, picnic food, creamy salad