Dill Pickle Potato Salad Recipe
Creamy potato salad loaded with diced dill pickles, fresh dill weed, and crunchy celery. I use baby gold potatoes and toss the salad in a tangy mayo and sour cream potato salad dressing flavored with pickle brine, so every bite carries that dill pickle flavor. It's the perfect make-ahead side for your next BBQ, picnic or potluck.
Servings: 6
Calories: 486kcal
Ingredients
- 48 oz baby gold potatoes
- 1/2 sweet onion diced
- 2 celery ribs diced
- 1 1/4 cup chopped dill pickles
- 1/4 cup green onion diced
- 1/4 cup fresh dill weed diced
Potato Salad Dressing:
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup pickle brine (juice)
- 1 Tbsp apple cider vinegar
- 2 garlic cloves
- kosher coarse salt
- black pepper
Instructions
- Rinse whole baby potatoes and add them into a pot that fits them comfortably. Make sure not to cut the potatoes, keep them whole. Pour cold water into the pot with potatoes, filling it an inch or two over the potatoes.
- Bring the potatoes to boil, lower the heat and add some kosher coarse salt. Let the potatoes gently simmer until just fork tender.
- Spread cooked potatoes on a cutting board and let them cool about 20-30 minutes. (This is a good time to prep all other ingredients.)
- Once the potatoes are cooled, cut them into quarters and add into a mixing bowl. Add onion, celery, pickles, green onion, and dill weed.
- Whisk the ingredients for the potato salad dressing together until smooth and then fold it in with the other ingredients until all completely mixed.
- Cover and refrigerate for a couple of hours until ready to serve.
Notes
- What pickles are the best? The best pickles in this potato salad are kosher dill pickles. If you love sweet pickles, you can use them. As far as relish, I don't recommend it because it has a different texture, it's much softer.
- Don't overcook the potatoes: Drain them as soon as a fork slides in with just a little resistance. If you leave them in the hot water too long, they'll keep cooking and turn mushy once mixed with the dressing.
- Storage: Store in an airtight container in the refrigerator for 3 to 4 days.
- Make ahead: This salad actually gets better after a few hours. Feel free to make it a day ahead.
Nutrition
Calories: 486kcal | Carbohydrates: 45g | Protein: 6g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 651mg | Potassium: 1088mg | Fiber: 6g | Sugar: 5g | Vitamin A: 402IU | Vitamin C: 50mg | Calcium: 81mg | Iron: 2mg