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.
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.
Notes
Best to refrigerate for 3 to 4 hours before serving.Yukon Gold potatoes can be used instead of red.