Description
Crispy Dill Pickle Potato Salad is a delightful twist on the classic side dish, combining creamy Yukon Gold potatoes with crunchy dill pickles and zesty mustard. This refreshing salad is perfect for summer gatherings, BBQs, or potlucks, promising to be the highlight of any meal. With its vibrant colors and bold flavors, this dish is not only easy to prepare but also a guaranteed crowd-pleaser. Serve it chilled for maximum flavor enhancement, and watch as your guests rave about this unique and tasty creation!
Ingredients
Scale
- 2 lbs Yukon Gold potatoes
- 1 cup crunchy dill pickles, diced
- 1 cup mayonnaise
- 2 tbsp yellow mustard
- 1–2 tsp dill weed
- 1/2 cup red onion, finely chopped
- Salt and pepper to taste
- 4 hard-boiled eggs (optional)
Instructions
- Wash and peel potatoes if desired, then cut into evenly-sized chunks.
- Boil potatoes in salted water until fork-tender (15-20 minutes). Drain and cool.
- While cooling, dice dill pickles and chop onions; prepare hard-boiled eggs if using.
- In a bowl, mix mayonnaise, mustard, and dill weed until smooth.
- Fold cooled potatoes with the dressing mix, pickles, onions, eggs (if using), salt, and pepper.
- Chill in the refrigerator for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 100mg