Dill Pickle Potato Salad
Tangy, creamy, and bursting with bold flavors, this Dill Pickle Potato Salad is a must-try side dish that’s perfect for summer barbecues, picnics, or everyday meals. Featuring tender Yukon Gold potatoes tossed in a zesty dressing made with mayonnaise, sour cream, and dill pickle juice, this recipe is elevated with crunchy bites of dill pickles, aromatic fresh dill, and a hint of yellow mustard. Finely diced red onion adds a pop of sharpness, while hard-boiled eggs lend richness and texture to every bite. With just 20 minutes of prep time, this easy-to-make potato salad strikes the perfect balance between creamy indulgence and bold, tangy freshness. Serve it chilled and watch it become an instant crowd-pleaser at your next gathering!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 teaspoon Salt
- 1 cup Dill pickles
- 2 tablespoons Fresh dill (chopped)
- 0.5 cup Red onion (finely diced)
- 0.5 cup Mayonnaise
- 0.25 cup Sour cream
- 2 tablespoons Dill pickle juice
- 1 tablespoon Yellow mustard
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Black pepper
- 3 large Hard-boiled eggs (chopped)
Instructions
Wash the Yukon Gold potatoes and cut them into evenly-sized chunks (about 1-inch cubes).
Place the potatoes in a large pot, cover them with cold water, and add 1 teaspoon of salt.
Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes for 12-15 minutes or until they are fork-tender. Be careful not to overcook them.
Drain the potatoes in a colander and allow them to cool slightly for about 10 minutes.
While the potatoes cool, dice the dill pickles and finely chop the fresh dill and red onion.
In a large mixing bowl, whisk together the mayonnaise, sour cream, dill pickle juice, yellow mustard, garlic powder, and black pepper to make the dressing.
Add the cooled potatoes to the bowl with the dressing, and gently toss until they are evenly coated.
Fold in the chopped dill pickles, fresh dill, red onion, and hard-boiled eggs.
Taste the salad and adjust the seasoning with additional salt or pepper, if needed.
Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
Before serving, give the potato salad a gentle toss and sprinkle with extra fresh dill for garnish, if desired.
Nutrition Facts
Calories |
1985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 704 mg | 235% | |
| Sodium | 4316 mg | 188% | |
| Total Carbohydrate | 209.5 g | 76% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 24.5 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 320 mg | 25% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 4212 mg | 90% | |
*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.
