Dill Pickle Potato Salad
A creamy and tangy potato salad featuring dill pickles, perfect for picnics and family gatherings.
Ingredients
Main Ingredients
- 2 pounds baby potatoes Firm and slightly sweet; perfect for this salad. Can also use red or yellow potatoes.
- 1 cup dill pickles, chopped Provides that signature zing.
- ½ cup mayonnaise Creamy goodness. Consider Greek yogurt as a lighter substitute!
- 2 tablespoons Dijon mustard For an extra kick of flavor.
- 1 tablespoon apple cider vinegar Adds a delightful tang.
- ¼ cup red onion, finely diced Provides crunch and slight sweetness.
- 2 tablespoons fresh dill, chopped Gives it that fresh garden flavor. Dried dill can work in a pinch.
- to taste salt and pepper Enhances all the flavors.
Instructions
Cooking Potatoes
- Place baby potatoes in a large pot, fill with cold water, add a pinch of salt, and bring to a boil. Cook until tender, about 10-15 minutes.
Cooling and Chopping
- Drain cooked potatoes and allow them to cool for a few minutes. Cut them into quarters or sixths and set aside in a large mixing bowl.
Mixing the Dressing
- In a separate bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
Combining Ingredients
- Pour the dressing over the cooled potatoes and add chopped dill pickles, red onion, and fresh dill. Gently mix together.
Adjusting Flavors
- Taste the potato salad and adjust seasoning if needed.
Chilling and Serving
- If time permits, chill the salad in the fridge for at least 30 minutes to allow flavors to meld.
Notes
Healthier swaps can include Greek yogurt instead of mayonnaise. For extra spice, add chopped jalapeño. You can incorporate seasonal veggies like peas or corn for added texture.