Creamy Dill Pickle Potato Salad
Servings: 12 Servings
Ingredients
For the Salad
- 2 pounds Yukon gold potatoes diced
- 4 hard-boiled eggs peeled and chopped
- 1 cup finely chopped dill pickles
- ½ cup finely chopped onion purple or white
- 1 to 2 tablespoons chopped green onion optional for garnish
For the Dressing
- ¾ cup mayonnaise
- ¼ cup sour cream
- ¼ cup finely chopped fresh dill
- 3 tablespoons pickle juice
- 1 tablespoon Dijon mustard
- Salt to taste
- Ground black pepper to taste
Instructions
- Boil the Potatoes: Add diced potatoes to a large pot of salted water. Bring to a boil and cook until fork tender, about 12–15 minutes. Drain and let cool slightly.2 pounds Yukon gold potatoes
- Make the Dressing: In a medium bowl, whisk together the mayonnaise, sour cream, pickle juice, dill, Dijon mustard, salt, and pepper.¾ cup mayonnaise, ¼ cup sour cream, ¼ cup finely chopped fresh dill, 3 tablespoons pickle juice, Salt, Ground black pepper, 1 tablespoon Dijon mustard
- Combine the Salad: Pour the dressing over the cooled potatoes, chopped eggs, pickles, and onion. Gently toss until everything is coated.4 hard-boiled eggs, 1 cup finely chopped dill pickles, ½ cup finely chopped onion
- Finish and Chill: Stir in green onion if using. Cover and refrigerate for at least 1 hour before serving. Garnish with extra dill or green onion if desired.1 to 2 tablespoons chopped green onion
Notes
- Servings: The calories listed are an approximation based on the ingredients in the recipe card and a serving size of .5 cup of potato salad. Recipe makes approximately 6 cups. Actual calories will vary.
- Potatoes: You'll need about 6-8 small to medium sized potatoes. If you don't have Yukon gold, Russets will also work. Red potatoes are an option if you like a waxier texture. Feel free to peel the potatoes if preferred.
- Pickles: The pickles can be sliced in circles or finely diced. Extra pickles taste great as a garnish, too!
- Salt and Pepper: If you aren't sure how much salt and pepper you might need, wait until the dressing is completely mixed, taste, then add them.
- Mix-Ins: Crumbled bacon, chopped celery, or celery seeds are great in this!
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Facts
Creamy Dill Pickle Potato Salad
Serving Size
0.5 cup
Amount per Serving
Calories
195
% Daily Value*
Fat
13
g
20
%
Saturated Fat
3
g
15
%
Trans Fat
0.03
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
3
g
Cholesterol
71
mg
24
%
Sodium
282
mg
12
%
Potassium
382
mg
11
%
Carbohydrates
15
g
5
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
4
g
8
%
Vitamin A
231
IU
5
%
Vitamin C
17
mg
21
%
Calcium
35
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
