Description
A tangy and creamy potato salad with the zesty flavor of dill pickles. This Dill Pickle Potato Salad is a perfect side dish for picnics, barbecues, or any gathering. The combination of tender Yukon Gold potatoes, crunchy celery, and flavorful pickles dressed in a creamy, mustard-infused dressing is sure to be a hit.
Ingredients
Scale
Potato Salad:
- 2 pounds Yukon Gold potatoes, peeled and diced
- 1 cup chopped dill pickles
- 1/2 cup pickle juice
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1/2 cup chopped red onion
- 2 celery stalks, diced
- 2 tablespoons fresh dill, chopped
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Cook Potatoes: Boil diced potatoes until tender, then drain and cool slightly.
- Toss with Pickle Juice: Gently coat warm potatoes with pickle juice and let sit for 10 minutes.
- Prepare Dressing: Mix mayonnaise, sour cream, Dijon mustard, garlic powder, salt, and pepper in a bowl.
- Combine Ingredients: Add dressing to potatoes along with pickles, red onion, celery, and dill. Stir well.
- Chill and Serve: Refrigerate for at least 1 hour before serving. Enjoy!
Notes
- For extra tang, add more pickle juice before serving.
- You can use Greek yogurt instead of sour cream for a lighter option.
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 3g
- Sodium: 610mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
