Description
A refreshing twist on traditional potato salad with tender Yukon Gold potatoes, crunchy dill pickles, and a creamy dressing infused with zesty dill.
Ingredients
Scale
- 3 lbs Yukon Gold potatoes
- 4 hard-boiled eggs, chopped
- 1¼ cup dill pickles, chopped
- ¼ cup red onion, diced
- 1 cup celery, diced
- 3–4 Tbsp fresh dill, chopped
- 2 cloves garlic, minced
- ¼–⅓ cup pickle juice
- 1 tsp lemon juice
- ¼ cup mayonnaise (more as needed)
- 2–3 Tbsp Dijon mustard (more as needed)
- ½ tsp salt (more as needed)
- 1 tsp black pepper
- 1 tsp paprika
- 1½ tsp celery seed
Instructions
- Leave the skins on the potatoes or peel them, then chop into 1/2 inch to 3/4 inch sized chunks.
- Boil the potatoes in salted water until tender, approximately 15-20 minutes.
- While the potatoes are boiling, chop the dill pickles, hard-boiled eggs, red onion, and celery.
- Once the potatoes are cooked, drain them and allow them to cool.
- In a separate bowl, mix together the dressing ingredients: mayonnaise, Dijon mustard, pickle juice, lemon juice, garlic, salt, black pepper, paprika, and celery seed.
- In a large bowl, combine the cooled potatoes, chopped veggies, hard-boiled eggs, fresh dill, and most of the dressing.
- Mix everything well and refrigerate for at least 20 minutes to let the flavors combine.
- Before serving, add any remaining dressing to achieve your desired creaminess.
Notes
This salad is best enjoyed chilled and can be made a day ahead for enhanced flavors. Reserve some dressing to add before serving for creaminess.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 50mg
Keywords: potato salad, dill pickle, summer dish, barbecue, picnic