Dill Pickle Potato Salad- this tangy potato salad is the perfect summer side. Loaded with chopped dill pickles and dill pickle juice, it really has some zip.
Ultra creamy, this potato salad also contains hard-boiled eggs, celery, and red onion. Goes great with burgers, hot dogs, grilled chicken, ribs or pulled pork.
WHAT KIND OF POTATOES TO USE?
I like to use red potatoes. Yukon Gold potatoes can be used instead. You can leave the skins on or peel them off after you boil the potatoes. Russet potatoes can be used, but will give the potato salad a different texture. They don’t hold their shape as well when boiled and will be less firm in a potato salad. If using russet potatoes, you will need to peel the skins off.
THE CREAMY DRESSING:
The creamy dressing for this potato salad is a mixture of mayonnaise and sour cream flavored with Dijon mustard, salt, white pepper, celery seed, and pickle juice. Black pepper can be used instead of white pepper. Greek yogurt can be used instead of sour cream.
DILL PICKLE POTATO SALAD RECIPE TIPS:
Boil the potatoes until fork tender. You want the fork to easily penetrate them, but don’t overcook them or they can taste water-logged.
If you want to remove the skins, do it after cooking the potatoes. Let them cool a little first so you don’t burn yourself. You can easily pull them off with your fingers.
Instead of chopped dill pickles, you can use dill relish.
Try These Other Amazing Potato Salad Recipes:
- Jalapeno Popper Potato Salad– with bacon and cream cheese!
- Loaded Ranch Potato Salad– one of my favorites.
- Southern Mustard Potato Salad
- Creamy Dill Potato Salad
- Creole Potato Salad
Dill Pickle Potato Salad
- 3 pounds red potatoes
- 2 tablespoons dill pickle juice
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 1/2 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon celery seed
- 1/4 teaspoon white pepper
- 1/2 cup finely chopped red onion
- 2 celery ribs, diced
- 4 hard-boiled eggs, peeled and chopped
- 3/4 cup chopped dill pickles
- Place potatoes in a Dutch oven and cover with water. Bring to a boil and then simmer until they can easily be pierced with a fork, about 20 to 30 minutes. Drain.
- Let potatoes cool enough to handle and then cut into bite-sized pieces. Place in a large bowl and drizzle with the pickle juice.Note: If you want to remove the skin, peel it off before cutting the potatoes.
- Add remaining ingredients and stir well.
- Refrigerate until ready to serve.
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