Dill Pickle Potato Salad
Serves 8
15 mins prep
15 mins cook
30 mins total
This Dill Pickle Potato Salad is an easy and irresistible summer side dish. With crunchy dill pickles, green onions, fresh dill, and a creamy mayo-mustard dressing, it will keep you coming back for more.
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Place baby potatoes in a large pot and fill it with cold water until the water is 1 inch above the potatoes. Bring the potatoes to a rolling boil, add a ½ tablespoon of salt, and cook until fork tender (about 10 to 15 minutes).
While the baby potatoes cook, in a bowl or large measuring cup whisk together the mayonnaise, sour cream, Dijon mustard, 2 tablespoons of pickle juice, half of the fresh dill, and salt and black pepper to taste. Place in the refrigerator.
Once the baby potatoes are fork tender, drain off the water. Immediately begin quartering them and tossing into a large bowl. Once all the potatoes are cut, toss them with 1 tablespoon of dill pickle juice and set aside to slightly cool.
When the baby potatoes are no longer piping hot, stir in the chopped dill pickles, green onion, the other half of fresh dill, and the refrigerated dressing. Gently toss everything together until the potatoes are well coated.
Taste test the potato salad and season with salt and pepper to your taste preferences. Garnish with more fresh dill and green onion.
Cover the potato salad and refrigerate for at least 4 hours, overnight is preferred, before serving.
