Creamy Dill Pickled Potato Salad
Looking for the perfect twist on a classic side dish? This Creamy Dill Pickled Potato Salad combines tender Yukon Gold potatoes with the tangy zest of dill pickles and a creamy, flavor-packed dressing. The secret to its bold taste lies in a splash of dill pickle juice added to the warm potatoes, infusing every bite with a pickle-forward tang. Red onion, celery, and fresh dill add a crunchy contrast and vibrant freshness, while the creamy blend of mayonnaise, sour cream, and Dijon mustard ties it all together. Whether you're hosting a summer barbecue or sprucing up your everyday meals, this refreshing potato salad is an irresistible crowd-pleaser. Serve it cold for the ultimate flavor experience, garnished with smoked paprika and a sprinkle of fresh dill for a touch of elegance.
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Recipe Information
Ingredients
- 2 lbs Yukon Gold potatoes
- 1 tbsp Salt
- 1 cup Dill pickles
- 1 cup Dill pickle juice
- 1 cup Mayonnaise
- 0.5 cup Sour cream
- 1 tbsp Dijon mustard
- 3 tbsp Fresh dill, chopped
- 0.5 cup Red onion, finely diced
- 0.5 cup Celery, diced
- 1 tsp Garlic powder
- 0.5 tsp Black pepper
- 0.5 tsp Paprika (optional garnish)
Instructions
Wash the Yukon Gold potatoes thoroughly and cut them into bite-sized chunks. Leave the skin on for added texture.
Place the potato chunks in a large pot and cover with cold water. Add 1 tablespoon of salt to the water.
Bring the water to a boil over medium-high heat. Lower the heat to a gentle simmer and cook the potatoes until fork-tender, about 12-15 minutes.
Drain the potatoes and immediately drizzle with 1/2 cup of dill pickle juice while they are still warm. Let them cool to room temperature.
While the potatoes are cooling, prepare the dressing by combining mayonnaise, sour cream, Dijon mustard, garlic powder, black pepper, and the remaining 1/2 cup of dill pickle juice in a large mixing bowl. Whisk until smooth.
Dice the dill pickles, red onion, and celery. Add them to the bowl with the dressing, along with the chopped fresh dill. Stir to combine.
Once the potatoes are cool, gently fold them into the dressing mixture, ensuring all pieces are coated evenly.
Taste and adjust seasoning with additional salt or pickle juice if needed.
Transfer the potato salad to a serving dish, cover, and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, garnish with paprika (if desired) and a sprinkle of fresh dill for presentation.
Nutrition Facts
Calories |
2804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.0 g | 256% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 11925 mg | 518% | |
| Total Carbohydrate | 244.2 g | 89% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 30.6 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 413 mg | 32% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 4434 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
