Description
Dill Pickle Potato Salad with Creamy Dill Dressing is a fresh and satisfying side dish perfect for warm weather gatherings.
Ingredients
Scale
- 2 pounds yellow baby potatoes, cut in half or quarters
- 2 teaspoons kosher salt
- 2 tablespoons white wine vinegar
- 2 tablespoons dill pickle brine
- 1 teaspoon Dijon mustard
- 2 teaspoons whole grain mustard
- 1/2 teaspoon black pepper
- 1/2 of a small red onion, thinly sliced
- 1/2 cup mayonnaise
- 2–3 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives (optional)
- 2–3 stalks celery, diced (about 1/2 cup)
- 1/2 cup finely diced dill pickles
- Salt and pepper to taste
Instructions
- Wash and cut the potatoes into halves or quarters, add to a large pot with 2 teaspoons kosher salt and enough water to cover by 1-2 inches. Bring to a gentle simmer and cook until fork tender, about 11-13 minutes. Drain and let sit in a colander to release steam for 10-15 minutes.
- In a large bowl, whisk together 2 tablespoons white wine vinegar, 2 tablespoons dill pickle brine, 1 teaspoon Dijon mustard, 2 teaspoons whole grain mustard, and 1/2 teaspoon black pepper. Add the sliced red onions and toss to coat, then set aside.
- Once the potatoes have cooled slightly, add them to the bowl with the onion mixture and gently toss to combine. Refrigerate for at least 30 minutes, or chill in the freezer, stirring every 5 minutes until mostly cool.
- Once the potatoes are cold, add 1/2 cup mayo, 2-3 tablespoons chopped dill, 2 tablespoons chopped chives, diced celery, and diced dill pickles. Gently fold to combine and season with salt and pepper. Transfer to the refrigerator for at least 20 minutes or up to overnight before serving.
Notes
- This salad is great for picnics and BBQs.
- Customize with your favorite herbs.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 181
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 6.4 g
- Saturated Fat: 0.9 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 27.6 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 5 mg
Keywords: Dill Pickle Potato Salad, Potato Salad, Summer Salad