Description
Dill Pickle Potato Salad is a tangy twist on a classic favorite that delights every palate. This creamy and crunchy dish features tender potatoes mingled with zesty dill pickles, creating a perfect side for summer barbecues or cozy family dinners. Quick to prepare and bursting with flavor, it’s sure to become a staple at your gatherings!
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, cubed
- 1 cup crunchy dill pickles, chopped
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- ¼ cup fresh dill, chopped
- ½ cup red onion, finely chopped
- Salt & pepper to taste
Instructions
- Boil the cubed Yukon Gold potatoes in salted water for about 10-15 minutes until fork-tender but firm. Drain and let them cool.
- In a large bowl, whisk together mayonnaise, Dijon mustard, salt, and pepper until smooth.
- Fold in the cooled potatoes along with chopped dill pickles, red onion, and fresh dill until evenly coated.
- Cover and refrigerate for at least one hour to let flavors meld.
- Serve chilled, garnished with additional fresh dill if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: ½ cup (120g)
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 8mg