Dill Pickle Potato Salad
This Dill Pickle Potato Salad is creamy and herbaceous with hard boiled eggs, crunchy veggies and a light, creamy mayo sour cream dressing. It's so easy to make and it can be prepped entirely in advance!
Servings: 8 servings
Calories: 165kcal
Ingredients
- 1.5 lbs. baby yukon gold potatoes quartered; see note 2
- 3 hard boiled eggs chopped
- 1/2 cup chopped dill pickles see note 1
- 1/2 cup chopped celery chopped
- 1/2 cup chopped red onion sub with green onion or chives
- 1/4 cup mayonnaise see note 3
- 1/4 cup sour cream see note 3
- 2 tablespoons dill pickle brine see note 1
- 1.5 tablespoons Dijon mustard
- 1.5 tablespoons chopped fresh dill
- 1/2 teaspoon sea salt or to taste
- 1/4 teaspoon black pepper or to taste
Instructions
- Place the chopped baby gold potatoes in a large pot and fill with enough water to cover the potatoes by an inch. Place the lid on and cook over high heat until boiling. Remove the lid and reduce the heat to medium, and cook for 10-15 minutes or until the potatoes are tender enough to pierce with the tip of a knife. You want the potatoes to be tender but not mushy so that they hold their shape. Drain well in a colander, then place in a large bowl. Cook the potatoes with 1/2 tablespoon of sea salt for added flavor.1.5 lbs. baby yukon gold potatoes
- Place the chopped hard boiled eggs, dill pickle, celery and red onion to the bowl of potatoes and set aside.3 hard boiled eggs, 1/2 cup chopped dill pickles, 1/2 cup chopped celery, 1/2 cup chopped red onion
- Whisk the mayonnaise, sour cream, dill pickle brine, Dijon mustard, chopped dill, salt and pepper until well incorporated in a small bowl. Add the dressing to the potatoes and toss gently until well coated. Taste and add salt and pepper as needed. Chill for 1-2 hours or overnight before serving to enhance the flavors. Enjoy!1/4 cup mayonnaise, 2 tablespoons dill pickle brine, 1.5 tablespoons Dijon mustard, 1.5 tablespoons chopped fresh dill, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, 1/4 cup sour cream
Notes
- Pro tip: Use good quality pickles to make this dill pickle potato salad next level. I especially love Grillo's dill pickle spears. They're full of fresh, briny flavor!
- Baby Yukon gold potatoes have a creamy texture and hold their shape very well. They may be substituted with your favorite potatoes.
- I used a combo of half mayo and half sour cream for an extra creamy, light texture and tangy flavor. Feel free to use all mayo, all sour cream, or even plain Greek yogurt if you desire.
- Change things up with your favorite chopped veggies and herbs.
- Store leftovers in an air tight container in the refrigerator for up to 3 days.
Nutrition
Calories: 165kcal | Carbohydrates: 17g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 329mg | Potassium: 439mg | Fiber: 2g | Sugar: 2g | Vitamin A: 202IU | Vitamin C: 18mg | Calcium: 40mg | Iron: 1mg