Dill Pickle Potato Salad That's Totally Addictively Creamy
This Dill Pickle Potato Salad offers a creamy and tangy flavor that will become a staple at every summer gathering.
Equipment
- Mixing bowl
- Pot
- Whisk
Ingredients
For the Salad Base
- 2 pounds Baby Potatoes (Yukon Gold or Red) Tender and creamy
- 1 cup Dill Pickles Chopped
- 1 cup Celery Chopped
- 1/2 cup Red Onion Chopped
- 4 large Hard-Boiled Eggs Chopped
For the Creamy Dressing
- 1 cup Mayonnaise Can substitute with vegan mayo
- 1/2 cup Sour Cream Can substitute with Greek yogurt
- 1 tablespoon Dijon Mustard
- 2 tablespoons Apple Cider Vinegar
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Salt Adjust according to taste
- 1/2 teaspoon Black Pepper Adjust according to taste
Optional Add-ins
- 1 cup Crispy Bacon Bits For additional crunch
- 1 tablespoon Fresh Dill Chopped, for garnish
Instructions
Dill Pickle Potato Salad Instructions
- Begin by boiling the baby potatoes in salted water for 15-20 minutes until fork-tender. Drain and cool slightly before dicing into bite-sized pieces.
- In a mixing bowl, combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper. Whisk until smooth and creamy.
- In a large mixing bowl, fold together the cooled diced potatoes, dill pickles, chopped celery, red onion, and hard-boiled eggs.
- Pour the creamy dressing over the potato mixture and gently fold until all ingredients are coated. Do not smash the potatoes.
- Cover the potato salad and refrigerate for at least 1 hour to let flavors meld.
- Before serving, taste and adjust seasoning if needed. Optionally, sprinkle crispy bacon bits on top and garnish with fresh dill.
Notes
Customize with crispy bacon or fresh herbs to suit your taste. The salad is best made a day in advance for optimal flavor.