Dill Pickle Potato Salad
Creamy, satisfying potato salad meets dill pickles for the ultimate flavor and crunch. The perfect summer side dish for any get together.
Servings: 8 servings
Calories: 296kcal
Equipment
Ingredients
- 2 and ½ pounds Yukon gold potatoes (cubed)
- ¾ cup dill pickles (finely chopped)
- ¼ cup pickle juice
- 3 hard-boiled eggs (chopped)
- 2 stalks celery (finely diced)
- ¼ cup red onion (finely diced)
- 2 TBSP fresh dill (chopped)
- 2 green onions (sliced)
Dressing
- ¾ cup mayonnaise
- ¼ cup full-fat Greek yogurt (or sour cream)
- 1 TBSP Dijon mustard
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes and cook until fork tender, about 12–15 minutes. Drain and let cool slightly.
- While the potatoes are still warm, drizzle them with the pickle juice and gently toss. Let sit for 10 minutes so the flavor absorbs.
- In a large bowl, whisk together the mayo, Greek yogurt, Dijon mustard, garlic powder, salt, and pepper.
- Add the potatoes, chopped pickles, eggs, celery, red onion, dill, and green onions.
- Gently stir until evenly coated.
- Chill for at least 1 hour before serving for the best flavor.
Notes
- Top with extra fresh dill and sliced pickles before serving if desired.
Nutrition
Serving: 1serving | Calories: 296kcal | Carbohydrates: 28g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 79mg | Sodium: 707mg | Potassium: 700mg | Fiber: 4g | Sugar: 2g | Vitamin A: 223IU | Vitamin C: 30mg | Calcium: 52mg | Iron: 2mg