Dill Pickle Potato Salad

When it comes to potato salad, there’s a classic, creamy version everyone loves. But Dill Pickle Potato Salad takes it to the next level! It’s got that creamy, comforting base you crave, but with an unexpected zesty twist from tangy dill pickles. Imagine the combination of buttery potatoes with crunchy, briny pickles and a hint of mustard and dill that make every bite feel like a celebration of flavor. This is the perfect dish to bring to a summer BBQ, potluck, or any gathering where you want something comforting but with a little extra zing. Trust me, once you try this, the traditional potato salad will seem so last season!

Why You’ll Love Dill Pickle Potato Salad

• Tangy and Creamy: The creamy base with a pop of tartness from the pickles creates the perfect balance.
• A Crowd-Pleaser: Whether it’s a family gathering or a BBQ with friends, this potato salad is always a hit.
• Simple Ingredients: It’s made with pantry staples and a handful of fresh ingredients, making it a breeze to whip up.
• Customizable: You can tweak the amount of pickles and dill to suit your taste—like it extra tangy? Go for more pickles! Want it milder? Adjust to your liking.
• Perfect for Any Occasion: Great as a side dish for casual dinners, holiday meals, or anything in between.

Ingredients

For the Potato Salad:

• 2 lbs potatoes, peeled and diced: These are the base of the dish, soft and creamy when cooked, providing the perfect texture for this salad.
• 1 cup dill pickles, chopped: These bring the signature tang and crunch.
• ½ cup red onion, finely diced: A bit of sharpness and color to balance the richness of the potatoes.
• 1 cup celery, finely diced: Adds a refreshing crunch to the mix.
• 2 large eggs, hard boiled and chopped: These make the salad extra creamy and add a bit of richness.

For the Dressing:

• 1 cup mayonnaise: A classic base for potato salad that makes it creamy and smooth.
• 2 tbsp Dijon mustard: Adds a tangy kick to the dressing that complements the pickles.
• 2 tbsp pickle juice: For that extra dose of pickle flavor.
• 1 tbsp apple cider vinegar: A touch of acidity to round out the flavors.
• 1 tsp dried dill: For that extra pop of fresh dill flavor.
• Salt and pepper, to taste: To bring everything together and make the flavors pop.

(Note: Full ingredient measurements are provided in the recipe card above.)

Instructions

Step 1: Cook the Potatoes

Start by washing, peeling, and dicing the potatoes into bite-sized chunks. Boil them in a large pot of salted water until tender (about 10-12 minutes). Be sure to not overcook them, so they hold their shape when mixed. Drain and let them cool to room temperature.

Step 2: Prepare the Vegetables

While the potatoes are cooling, chop your dill pickles, red onion, celery, and hard-boiled eggs. Set them aside in separate bowls.

Step 3: Make the Dressing

In a small bowl, whisk together the mayonnaise, Dijon mustard, pickle juice, apple cider vinegar, and dried dill. Taste and season with salt and pepper to your liking. You can adjust the mustard and pickle juice amounts for more tang if desired!

Step 4: Assemble the Salad

Once the potatoes have cooled, combine them in a large bowl with the pickles, onion, celery, and eggs. Pour the dressing over the mixture and gently toss until everything is evenly coated.

Step 5: Chill and Serve

For the best flavor, cover the salad and chill it in the fridge for at least 1 hour before serving. This allows all the flavors to meld together beautifully. Serve chilled and enjoy!

Nutrition Facts

Servings: 6
Calories per serving: 310
Total Fat: 20g
Saturated Fat: 3g
Cholesterol: 90mg
Sodium: 490mg
Total Carbohydrate: 28g
Dietary Fiber: 3g
Sugars: 3g
Protein: 6g

Preparation Time

Prep Time: 15 minutes
Cook Time: 12 minutes
Chill Time: 1 hour
Total Time: 1 hour 27 minutes

How to Serve Dill Pickle Potato Salad

• As a Side Dish: This potato salad is the perfect pairing for burgers, grilled chicken, or BBQ ribs.
• For Potlucks and Picnics: It’s easy to transport and always a hit at gatherings. Plus, it holds up well in warm weather.
• With Grilled Meats: The tangy crunch of pickles is the ideal complement to smoky grilled meats, making this salad a great choice for BBQs.

Additional Tips

• Make Ahead: This potato salad actually gets better as it sits, so feel free to make it a day or two ahead for a stress-free meal.
• Vegan Version: Substitute the mayonnaise with a plant-based version and swap the eggs for a bit of extra chopped pickles for that extra richness.
• Add More Flavor: If you like a more bold flavor, try adding a teaspoon of garlic powder or a bit of paprika to the dressing for an extra layer of complexity.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.

FAQ Section

Q1: Can I use a different type of potato?
A1: Yes, you can use Yukon Gold or red potatoes, which hold their shape well in salads.

Q2: Can I make this salad ahead of time?
A2: Yes, you can prepare it up to 2 days in advance. The flavors only get better as they sit!

Q3: What can I use instead of Dijon mustard?
A3: You can use regular yellow mustard or even spicy brown mustard if you prefer more heat.

Q4: Can I make this salad without eggs?
A4: Absolutely! If you’re looking for an egg-free version, just leave them out, and the salad will still be delicious.

Q5: How can I make this salad spicier?
A5: Add some sriracha or jalapeño slices to the salad for a spicy kick.

Q6: Can I use sweet pickles instead of dill pickles?
A6: Sweet pickles will give the salad a different flavor, but they can work if you prefer a sweeter taste.

Q7: How long will this salad last in the fridge?
A7: It will stay fresh in the fridge for up to 3 days. After that, the potatoes may start to break down.

Q8: Can I add bacon to this salad?
A8: Yes! Adding crumbled bacon would give this salad a delicious smoky flavor and crunch.

Q9: Can I make this salad healthier?
A9: You can use Greek yogurt in place of some of the mayonnaise for a lighter version, or add more veggies like bell peppers or cucumbers.

Q10: What’s the best way to store leftover potato salad?
A10: Store leftovers in an airtight container in the fridge for up to 3 days.

Conclusion

This Dill Pickle Potato Salad is a true game-changer. It’s everything you love about potato salad—creamy, tangy, and satisfying—with that irresistible twist of dill pickles and crunchy veggies. It’s simple to make, packed with flavor, and perfect for any occasion. Whether you’re hosting a gathering or just looking for a side dish that’s anything but ordinary, this one is sure to steal the show. Enjoy!

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