Description
This Dill Pickle Potato Salad is a flavorful twist on a classic dish. Creamy mayo dressing with tangy pickle juice, crunchy celery, and fresh dill make this salad a standout side for any occasion.
Ingredients
Units
Scale
Potato Salad:
- 3 pounds red skinned potatoes
Dill Pickle Mixture:
- 1 cup dill pickles, chopped
- 1 cup celery, sliced
- 1/4 red onion, minced
- 1/4 cup fresh dill, minced
Dressing:
- 1 1/4 cup mayonnaise
- 4 tablespoons pickle juice
- 1 tablespoon white vinegar
- 1 tablespoon dijon mustard
- Salt and pepper to taste
Instructions
- Dice the Potatoes: Cut the potatoes into small 1/2-inch pieces. Boil until tender, about 15 minutes. Drain and cool.
- Prepare Dressing: Mix mayonnaise, pickle juice, vinegar, mustard, salt, and pepper in a bowl.
- Combine Ingredients: In a large bowl, mix the cooled potatoes with pickles, celery, onion, and dill. Pour in the dressing and mix gently.
- Chill: Refrigerate for at least two hours before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg
