Description
This Dill Pickle Potato Salad offers a tangy twist on the classic potato salad with the crisp flavors of dill pickles and fresh dill, combined with creamy mayonnaise and a touch of mustard. Perfectly cooked Yukon Gold potatoes are tossed with hard boiled eggs, sweet onions, and a zesty dill pickle dressing, then chilled for the perfect refreshing summer side dish.
Ingredients
Potatoes & Pickles
- 3 pounds Yukon Gold potatoes
- 1 cup dill pickles, sliced and chopped
- ½ cup dill pickle juice, divided
Salad Mix-Ins
- 4 hard boiled eggs, chopped
- ½ cup finely diced sweet onion (optional)
Dressing
- 1 ¼ cups mayonnaise
- 2 teaspoons yellow mustard
- 3 tablespoons chopped fresh dill
- ½ teaspoon celery seed
- Salt and pepper to taste (about ½ teaspoon each)
Instructions
- Cook Potatoes: Peel the Yukon Gold potatoes and chop them into ½ to ¾ inch chunks. Place the potatoes in a pot of boiling water and cook until just fork tender, about 15 minutes. Be careful not to overcook so they hold their shape.
- Cool with Pickle Juice: Drain the potatoes and transfer them to a large bowl. Pour ¼ cup of dill pickle juice over the warm potatoes and let them cool for 30 minutes. This infuses a bright pickle flavor into the potatoes.
- Combine Salad Ingredients: Once cooled, add the chopped hard boiled eggs, sliced dill pickles, and finely diced sweet onion (if using) to the potatoes. Gently stir to combine evenly without breaking the potatoes too much.
- Make the Dressing: In a small bowl, whisk together mayonnaise, yellow mustard, chopped fresh dill, celery seed, and the remaining ¼ cup of dill pickle juice. Season with salt and pepper, considering the saltiness of the pickles.
- Toss Salad with Dressing: Pour the dressing over the potato mixture and stir gently to coat all the ingredients well. Stir less for chunkier texture; stir more if you prefer a mashier potato salad.
- Chill Before Serving: Cover the salad and refrigerate it for at least 2 hours to let the flavors meld and the salad to chill thoroughly. Serve cold for best taste.
Notes
- Use Yukon Gold potatoes as they hold their shape well and have a creamy texture.
- Adjust the amount of dill pickle juice depending on your taste preference for tanginess.
- The diced sweet onion is optional but adds a mild sweetness and crunch.
- For a less salty salad, reduce added salt since pickles contribute significant saltiness.
- This salad can be made a day in advance and stored covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
