Description
A potato salad featuring the sharp flavor of dill pickles.
Ingredients
Scale
- 3 lbs potatoes (Yukon Gold or Russet), peeled and cubed
- 1 cup mayonnaise
- 1/2 cup dill pickle relish
- 1/4 cup finely chopped red onion
- 2 hard-boiled eggs, chopped
- 2 tablespoons yellow mustard
- 1 tablespoon pickle juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh dill
Instructions
- Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
- While potatoes cook, whisk together mayonnaise, dill pickle relish, red onion, chopped eggs, mustard, pickle juice, salt, and pepper in a large bowl.
- Add the warm, drained potatoes to the dressing mixture. Gently fold until the potatoes are coated.
- Stir in the fresh dill.
- Cover the bowl and chill in the refrigerator for at least 2 hours before serving.
Notes
- For a tangier flavor, substitute some of the mayonnaise with plain Greek yogurt.
- You can boil the potatoes the day before and store them covered in the refrigerator.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 650
- Fat: 25
- Saturated Fat: 4
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 3
- Protein: 7
- Cholesterol: 75
Keywords: potato salad, dill pickle, picnic food, side dish, mayonnaise, cold salad