Description
This Dill Pickle Potato Salad is a tangy twist on a classic side dish, featuring baby potatoes tossed in a creamy, dill pickle-infused dressing. Perfectly balanced with the sharpness of mustard, fresh dill, and chopped hard-boiled eggs, this salad is ideal for picnics, barbecues, or any gathering where a refreshing and flavorful potato salad is desired.
Ingredients
Scale
Potatoes
- 3 pounds baby potatoes (scrubbed, no need to peel)
Dressing
- ½ cup dill pickle juice (plus more to taste)
- 1 tablespoon yellow mustard
- 1/2 cup finely chopped red onion (or shallot)
- ¼ cup chopped fresh dill (or 1 teaspoon dried)
- salt and ground black pepper (to taste)
- 3/4 cup mayonnaise (or Greek yogurt, Miracle Whip, or sour cream)
- 1/2 cup sour cream
Add-ins
- 4 hard boiled eggs (roughly chopped)
- 3 tablespoons pickle relish (or finely chopped dill pickles)
- 1 cup thinly sliced dill pickles (large ones cut in half lengthwise)
Instructions
- Cook the Potatoes: Place the baby potatoes into a pot of salted cold water. Bring the water to a boil, then reduce the heat to a simmer. Cook the potatoes half-covered until they are fork tender, about 10 to 15 minutes depending on size. Drain the potatoes and set them aside to cool until just warm enough to handle.
- Prepare the Dressing: While the potatoes cook, mix together the dill pickle juice, yellow mustard, finely chopped red onion or shallot, fresh or dried dill, salt, and pepper in a large salad bowl.
- Toss Potatoes with Dressing: Cut the warm potatoes into bite-sized pieces and immediately add them to the bowl with the dressing. Stir gently to combine. Cover the bowl and let the potatoes marinate in the dressing for 30 minutes to absorb the flavors.
- Add Remaining Ingredients and Chill: After marinating, stir in the chopped hard boiled eggs, pickle relish, and sliced dill pickles. Add the mayonnaise and sour cream, mixing thoroughly. Adjust seasoning with salt, pepper, additional mayo, sour cream, pickle relish, or extra pickle juice to taste—being careful not to add too much pickle juice to avoid thinning the dressing. Chill the potato salad in the refrigerator for at least 1 hour before serving to develop flavors and serve cold.
Notes
- Use baby potatoes for best texture and quicker cooking time; no peeling necessary.
- Adjust the amount of pickle juice according to your taste preference, but avoid adding too much to prevent a runny dressing.
- Substitute mayonnaise with Greek yogurt or sour cream for a lighter version.
- Fresh dill adds a brighter flavor, but dried works fine if fresh is unavailable.
- This salad is best served chilled and can be made a day ahead to enhance flavors.
