Pickle Lovers Potato Salad
Calling all pickle enthusiasts! This Pickle Lovers Potato Salad is a tangy, zesty twist on the classic side dish, packed with bold flavor and irresistible texture. Featuring tender Yukon gold potatoes tossed in a creamy dressing made with dill pickle juice, mayonnaise, sour cream, and Dijon mustard, every bite bursts with the briny goodness of chopped dill pickles. Crisp celery, red onion, and optional hard-boiled eggs add layers of crunch and richness, while fresh dill ties it all together for a vibrant, herbaceous finish. Perfect for picnics, potlucks, or any occasion, this quick and easy recipe comes together in just 35 minutes and is best served chilled after a touch of refrigerator magic to let the flavors meld. If you’re a fan of pickles, this potato salad is about to become your new favorite!
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Recipe Information
Ingredients
- 2 lbs Yukon gold potatoes
- 1.5 cups Dill pickles
- 0.5 cups Pickle juice
- 0.75 cups Mayonnaise
- 0.5 cups Sour cream
- 2 tbsp Dijon mustard
- 1 cup Celery
- 0.5 cups Red onion
- 2 tbsp Fresh dill
- 1 tsp Kosher salt
- 0.5 tsp Black pepper
- 2 pieces Hard-boiled eggs (optional)
Instructions
Wash and peel the Yukon gold potatoes. Cut them into 1-inch cubes for even cooking.
Bring a large pot of salted water to a boil. Add the potatoes and cook for 12-15 minutes, or until they are fork-tender. Drain and let cool slightly.
While the potatoes are cooling, chop the dill pickles, celery, and red onion into small, evenly sized pieces. Set aside.
In a small mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, pickle juice, salt, and pepper. Stir in the chopped fresh dill.
Once the potatoes are cool enough to handle but still warm, transfer them to a large mixing bowl. Pour half of the dressing over the potatoes and gently toss to coat. Let this sit for 10-15 minutes so the potatoes soak up the flavors.
After the potatoes have absorbed some of the dressing, fold in the chopped dill pickles, celery, red onion, and optional chopped hard-boiled eggs.
Add the remaining dressing and gently mix until everything is well combined.
Taste the salad and adjust seasoning with additional salt, pepper, or pickle juice as desired.
Cover and refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld together.
Garnish with additional fresh dill or a few extra chopped pickles if desired. Serve chilled and enjoy!
Nutrition Facts
Calories |
2539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.1 g | 218% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 4781 mg | 208% | |
| Total Carbohydrate | 230.2 g | 84% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 33.1 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 428 mg | 33% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 4456 mg | 95% | |
*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.
