Dill Pickle Potato Salad
A creamy potato salad loaded with chopped pickles, fresh dill, and enough tang to keep it from feeling heavy.
Submitted by Mara Keene
Prep
20 mins
Cook
18 mins
Total
38 mins
Servings
6
Steps
- 1
Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 12 to 15 minutes until fork-tender, then drain.
- 2
Let the potatoes cool for 10 minutes so they stay warm but not steaming hot.
- 3
Meanwhile, whisk together the mayonnaise, sour cream or yogurt, pickle brine, dijon, salt, and black pepper in a large bowl.
- 4
Add the warm potatoes, pickles, red onion, and dill, then toss gently until everything is evenly coated.
- 5
Taste and adjust with more salt or pickle brine if needed.
- 6
Top with celery leaves or chives if using and serve slightly warm or chilled.
Make it fancy
Kick it up a notch
Optional moves for when you want to impress.
- A few chopped hard-boiled eggs would make this feel closer to old-school deli potato salad.
- Use half sour cream and half mayo if you want the dressing lighter and tangier.
- This gets even better after an hour in the fridge, once the potatoes have time to soak up the dressing.
- Add a little celery seed if you want it to lean more picnic-table classic.