Description
A delicious and tangy Dill Pickle Potato Salad recipe that combines tender chunks of Yukon gold potatoes with chopped hard-boiled eggs, dill pickles, red onion, celery, and a flavorful dill pickle dressing. Perfect for picnics, barbecues, or as a side dish for any meal.
Ingredients
Units
Scale
Potato Salad:
- 3 lbs yukon gold potatoes
- 4 hard boiled eggs, chopped
- 1 1/4 cup dill pickles, chopped
- 1/4 cup red onion, diced
- 1 cup celery, diced
- 3–4 Tbsp fresh dill, chopped
- 2 cloves garlic, minced
Dill Pickle Dressing:
- 1/4–1/3 cup pickle juice
- 1 tsp lemon juice
- 1/4 cup mayonnaise, more as needed
- 2–3 Tbsp dijon mustard, more as needed
- 1/2 tsp salt, more as needed
- 1 tsp black pepper
- 1 tsp paprika
- 1 1/2 tsp celery seed
Instructions
- Prepare Potatoes: Boil the Yukon gold potatoes until just tender, then chop into chunks. Let them cool.
- Prepare Ingredients: Chop/slice the pickles, hard boiled eggs, onion, and celery.
- Make Dressing: Mix all the dressing ingredients in a bowl.
- Combine: Mix potatoes, veggies, eggs, dill, and most of the dressing in a serving bowl.
- Chill: Refrigerate for 20 minutes before serving. Pour the remaining dressing over before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 100mg
