Dill Pickle Potato Salad
A delightful mix of crunchy pickles and tender potatoes, perfect for family gatherings and summer barbecues.
Ingredients
Potato Ingredients
- 2 pounds baby potatoes (Yukon Gold or red) Their creaminess shines through.
Salad Mix
- 1 cup dill pickles (diced) Adds that tangy crunch.
- ½ cup red onion (finely chopped) For a bit of sharpness.
- ½ cup celery (diced) Brings a refreshing crunch.
Dressing
- ½ cup mayonnaise Use full-fat for creaminess or Greek yogurt for a lighter touch.
- ¼ cup sour cream For richness; swap it for a vegan alternative if needed.
- 1 tablespoon Dijon mustard Adds depth of flavor.
- 2 tablespoons fresh dill (finely chopped) Brightens up the dish.
- Salt and pepper To taste.
Instructions
Preparation
- Begin by washing your baby potatoes thoroughly.
- Place them in a large pot, covering them with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat.
Cooking
- Once boiling, reduce the heat to medium and let them simmer for about 10-15 minutes, or until fork-tender.
- Be careful not to overcook them; you want them to hold their shape.
Cooling and Mixing
- Drain the potatoes and spread them onto a baking sheet to cool.
- Once they’re cool enough to handle, cut them into bite-sized pieces.
- In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, fresh dill, and a sprinkle of salt and pepper. Whisk until smooth.
- Fold the cooled potatoes into your dressing mixture, adding the diced pickles, red onion, and celery. Stir gently to ensure every potato piece is coated.
Chilling
- Cover the bowl with plastic wrap or transfer to an airtight container, letting it chill in the refrigerator for at least 30 minutes.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. It's best served cold; the flavors only get better overnight.