This dill pickle potato salad is my improve on a basic: tangy pickle juice, contemporary dill, and a lighter dressing made with Greek yogurt. It’s creamy, daring, and a summer season facet dish excellent for picnics and cookouts!
There’s one thing in regards to the basic American potato salad that’s quintessential summer season to me: the creamy dressing and the crunchy bits in opposition to the delicate, tender potatoes. So in the event you’re additionally a dill pickle lover like me, right here’s your new very favourite model of it: my dill pickle potato salad!
This potato salad has chopped pickles in each chunk (rating!), tangy pickle brine stirred into the dressing (yum!), and a beneficiant handful of contemporary dill (harvested from my herb backyard out again). It’s obtained a lighter dressing than the basic, utilizing little bit of Greek yogurt, and it’s so scrumptious that I believe it would possibly be the precise greatest potato salad ever.
Why You’ll Love This Recipe
- Huge, tangy taste. The triple hit: pickles, pickle brine, and dill: makes literal magic!
- Lighter than basic variations. I swapped a part of the mayo for Greek yogurt, maintaining the salad wealthy and creamy with out being heavy. (I like to make use of olive oil mayo after I can.)
- Make-ahead pleasant. This potato salad is definitely higher after just a few hours within the fridge for the flavors to deepen.
Elements You’ll Want
Right here’s what you’ll want for this dill pickle potato salad (plus salt and pepper):
- Pink potatoes: I like utilizing a waxy potato right here, which holds up properly after boiling and has a naturally creamy texture. (Keep away from russet potatoes!)
- White wine vinegar: A splash on the potatoes whereas they’re nonetheless heat helps them take up taste.
- Mayonnaise + Greek yogurt: My favourite combo for creamy salads that aren’t too wealthy. For vegan, use all vegan mayo (or a combo with cashew cream).
- Dijon mustard: Provides depth of taste and extra creaminess.
- Dill pickles + pickle juice: My secret to the massive pickle taste!
- Shallot or white onion and celery: So as to add the required crunch.
- Contemporary dill: Contemporary is genuinely value it right here. For those who’re rising it, even higher!
Easy methods to Make Dill Pickle Potato Salad
I’ve really seen many various methods to cook dinner the potatoes within the varied potato salads I’ve made, and that is my new favourite approach.
- Step 1: Boil the potatoes. Chop the potatoes into bite-sized items and place them in a big pot, then cowl with chilly water. Convey to a boil and cook dinner till fork-tender, about 10 to fifteen minutes. Drain and rinse below cool water, then shake off as a lot moisture as doable.
- Step 2: Pre-season the potatoes. Sprinkle the potatoes with white wine vinegar, add a little bit of salt, and allow them to sit 5 minutes (this ensures they’re completely seasoned).
- Step 3: Mix all the things. First whisk the mayo, Greek yogurt, Dijon mustard, pickle juice, and salt and pepper. Then add the remaining components.
- Step 4: Chill and serve. You’ll be able to eat instantly, however for the perfect taste refrigerate for 1–2 hours first. T
Professional Tip: Beginning potatoes in chilly water helps them cook dinner evenly. For those who drop them into already-boiling water, the surface can soften earlier than the middle is cooked. For extra, see my information to how lengthy to boil potatoes for potato salad.
Ideas for the Finest Potato Salad
Season the potatoes whereas heat. The vinegar-and-salt step proper after draining ensures the nice and cozy potatoes absolutely take up the tangy taste.
Go straightforward on salt initially. The pickle juice and chopped pickles each deliver saltiness to the social gathering. Style earlier than including any additional.
Chill earlier than serving. For those who can plan an hour or two forward, do it. Potato salad tastes greatest when it’s chilled (which I discovered when making this recipe!).
What to Serve Alongside
In fact, dill pickle potato salad is ideal with something you’d make for a summer season cookout or patio social gathering. Listed here are a few of my favourite concepts:
Storage
Saved in an hermetic container, this dill pickle potato salad retains within the fridge for as much as 7 days. I’ve made it just a few days prematurely and it shops completely! I don’t suggest freezing it as a result of mayo-based dressings don’t maintain up properly.
Dietary Notes
This dill pickle potato salad recipe is vegetarian, gluten-free, and Mediterranean weight loss program pleasant. For vegan, substitute extra vegan mayo or cashew cream for the Greek yogurt.
Dill Pickle Potato Salad
This dill pickle potato salad is a scrumptious improve on a basic: tangy pickle juice, a great deal of contemporary dill, and a lighter dressing made with Greek yogurt. It’s creamy, daring, and the proper summer season facet dish for picnics and cookouts!
- Prep Time: 10 minutes
- Prepare dinner Time: quarter-hour
- Complete Time: 25 minutes
- Yield: 8 1x
- Class: Facet Dish
- Technique: Stovetop
- Delicacies: American
- Weight loss plan: Gluten-Free, Mediterranean Weight loss plan, Vegetarian
- 3 kilos crimson potatoes
- 2 tablespoons white wine vinegar
- 1 teaspoon kosher salt, divided
- ¾ cup mayonnaise (I like to make use of olive oil mayo after I can)
- ½ cup Greek yogurt (see Notes)
- 1 tablespoon Dijon mustard
- ¼ cup dill pickle juice
- 1 cup chopped dill pickles
- ¼ cup chopped shallot or white onion
- 3 giant celery stalks (1 cup chopped)
- ¼ cup dill, chopped
- Contemporary floor black pepper
- Boil and season the potatoes: Chop the potatoes into chunk sized items. Place them in a big pot lined with chilly water and boil till fork tender (about 10 to fifteen minutes; check with a fork to evaluate doneness). Drain and rinse below cool water. Shake off as a lot water as doable within the strainer and switch to a bowl. Sprinkle with 2 tablespoons of white wine vinegar and ½ teaspoon of the kosher salt. Combine and permit to face for at the least 5 minutes (this step could be executed prematurely).
- In a big bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, pickle juice, ½ tsp the teaspoon kosher salt, and loads of contemporary floor pepper. Add the potatoes, chopped pickles, shallot, celery, and dill and stir till absolutely mixed. You’ll be able to eat instantly however for greatest outcomes, chill 1 to 2 hours earlier than serving. Shops 5 days refrigerated.
Notes
For vegan, substitute extra vegan mayo or cashew cream for the Greek yogurt.
