Creamy Dill Pickle Potato Salad
This creamy dill pickle potato salad is tangy, fresh, and full of crunchy flavor. Made with baby potatoes, chopped pickles, and a zippy mayo dressing, it's the ultimate summer side dish!
Servings: 6
Calories: 346kcal
Equipment
- Large pot
- Cutting board + sharp knife
- Mixing bowls (1 large, 1 medium)
- Measuring cups/spoons
- Whisk
- Colander
Ingredients
- 1.5 lbs baby potatoes halved
- ¾ cup chopped dill pickles
- ½ cup diced celery
- 4 hard-boiled eggs chopped
- 1 small red onion finely diced
- ¼ cup fresh dill chopped
Dressing:
- ¾ cup mayonnaise
- ¼ cup dill pickle juice
- 1 tablespoon red wine vinegar
- 1 tablespoon yellow mustard
- Salt & black pepper to taste
Instructions
- Boil potatoes until fork-tender, 8–10 minutes. Drain and let cool.
- Chop all mix-ins while potatoes cook.
- Whisk together dressing ingredients.
- Toss potatoes with veggies and dressing.
- Chill for 1–2 hours. Taste and adjust seasoning before serving.
Notes
- For extra creamy texture, gently mash a few of the potatoes before adding the dressing.
- Let the salad rest overnight for even deeper flavor.
- Add a splash of lemon juice to brighten the overall flavor.
- Stir in a spoonful of sour cream for a richer dressing.
- Garnish with extra fresh dill or chopped pickles for a pretty presentation.
Nutrition
Calories: 346kcal | Carbohydrates: 24g | Protein: 7g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 136mg | Sodium: 555mg | Potassium: 613mg | Fiber: 3g | Sugar: 3g | Vitamin A: 418IU | Vitamin C: 26mg | Calcium: 56mg | Iron: 2mg
