Dill Pickle Potato Salad Recipe
Dill Pickle Potato Salad is a creamy, tangy twist on the classic, featuring tender potatoes, crunchy pickles, fresh dill, and a zesty, creamy dressing. This bold, flavorful potato salad is perfect for any picnic or barbecue!
Servings 8 servings
Calories 285kcal
Ingredients
- 3 pounds Yukon Gold potatoes - peeled and quartered
- 1 cup dill pickles - chopped
- 1/3 cup red onion (optional) - sliced
- 1/2 cup celery - diced
- 6 large hard-boiled eggs - peeled and chopped
- 1/4 cup fresh dill (one bunch) - chopped
For the dressing:
- 1 cup mayonnaise with olive oil - or any mayo
- 1/2 cup full-fat Greek yogurt
- 2 Tablespoons Dijon mustard
- 2-3 Tablespoons pickle brine - or enough to thin dressing
- 2 Tablespoons granulated sugar
- 1/2 teaspoon onion powder
- kosher salt and freshly black pepper - to taste
Instructions
- Boil potatoes. Wash potatoes and chop them into two-inch pieces. Place potatoes in a stock pot and cover with cold water. Heat to a boil, add salt to taste (use plenty!), and simmer until fork tender. Pour potatoes into a colander placed in the sink. Let cool, and then use your hands to remove the peel. Then break them apart into tiny pieces. Alternatively, use a knife to dice them.3 pounds Yukon Gold potatoes plus salt to taste
- Boil eggs. Boil eggs in an instant pot or on stovetop. Remove eggs to an ice bath and then peel and chop.6 large hard-boiled eggs
- Make dressing. In a small mixing bowl, combine mayonnaise, Greek yogurt, dijon mustard, sugar, pickle brine, and seasonings. Use a whisk to mix well.1 cup mayonnaise with olive oil, 1/2 cup full-fat Greek yogurt, 2 Tablespoons Dijon mustard, 2 Tablespoons granulated sugar, 2-3 Tablespoons pickle brine, 1/2 teaspoon onion powder, kosher salt and freshly black pepper
- Combine salad ingredients. Combine salad ingredients in a mixing bowl – the potatoes, eggs, diced pickles, celery, red onion, and fresh dill.1 cup dill pickles, 1/2 cup celery, 1/3 cup red onion (optional), 1/4 cup fresh dill (one bunch)
- Add dressing. Pour dressing over the potato salad and stir to mix well. Add additional kosher salt and freshly ground black pepper to taste.
- Chill salad. Place dill pickle potato salad in the refrigerator to chill for a couple of hours. This will allow the flavors to meld together.
- Serve. Serve pickle potato salad with your favorite main dish recipes.
Notes
- Test potato salad and add extra salt, pepper, and sugar as needed.
- You may need to add extra pickle juice to thin the dressing slightly.
- Store potato salad in an airtight container in your refrigerator for up to three days.
Nutrition
Calories: 285kcal | Carbohydrates: 38g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 145mg | Sodium: 540mg | Potassium: 854mg | Fiber: 4g | Sugar: 7g | Vitamin A: 396IU | Vitamin C: 36mg | Calcium: 74mg | Iron: 2mg