Potato Salad Recipe with Dill Pickle: A Tangy Twist on a Classic Dish
This potato salad recipe with dill pickle is a delightful dish combining creamy potatoes, crunchy dill pickles, and a flavorful dressing with a hint of Dijon mustard and fresh chives. Perfect for summer barbecues or family gatherings.
Ingredients
- 6 medium red potatoes cooked, peeled, and diced
- 1/2 cup finely chopped red onion
- 2 stalks celery chopped
- 4 hard-boiled eggs peeled and chopped
- 3/4 cup chopped dill pickles or pickle relish
- 1/3 cup chopped fresh chives
- 1/2 cup sour cream
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh dill
- 3 tablespoons pickle brine
- Salt and black pepper to taste
- 1/4 teaspoon paprika optional
Instructions
- 1. In a large bowl, combine the potatoes, red onion, celery, hard-boiled eggs, dill pickles, chives, sour cream, mayonnaise, mustard, dill, and pickle brine.
- 2. Stir gently to combine.
- 3. Season with salt and pepper to taste.
- 4. If desired, sprinkle with a little bit of paprika.
- 5. Chill until ready to serve.
Notes
Red potatoes work best for potato salad as they are waxy and do not break down when stirred.
Boil the potatoes with their jackets on, then plunge into cool water for a bit. Once cooled, remove the skins easily with your fingers.
If time permits, cook the potatoes in advance and refrigerate before peeling and cubing.
Don't skip the fresh chives—they really take this salad over the top, but keep them away from pets as they are poisonous.
Duke's mayonnaise is a personal favorite. It's not a paid endorsement; I really think it's delicious!
You can substitute dill pickle relish for chopped dill pickles to save time.
Store in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1/12 of recipeCalories: 252kcalCarbohydrates: 19gProtein: 5gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 13gTrans Fat: 0.03gCholesterol: 76mgSodium: 292mgFiber: 2gSugar: 2g
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