Dill Pickle Potato Salad
This dill pickle potato salad is creamy, tangy, and packed with bold pickle flavor! Made with tender potatoes, crunchy dill pickles, and a simple homemade dressing, this easy side dish is perfect for BBQs, potlucks, and summer gatherings. If you love pickle recipes, this potato salad will be your new favorite!
Servings: 8
Ingredients
- 2 pounds Yukon gold potatoes, peeled and diced
- ½ cup onion, diced
- 1 tablespoon pickle juice (Juice from the pickle jar.)
- 1 cup dill pickles, chopped
- 4 hard boiled eggs
- 1 cup mayonnaise
- ½ tablespoon fresh dill, chopped
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Peel and dice the potatoes into half inch pieces. Put the diced potatoes in a large pot filled with cold water. (If you prefer, you can leave the skin on the potatoes.)
- Bring the water to a boil. Reduce the heat and simmer for 10-12 minutes or until the potatoes are fork tender.
- Drain the water off of the potatoes. Rinse them under cool water and let the potatoes slightly cool.
- Place the potatoes in a large bowl. Add the salt, pepper, and pickle juice over the potatoes.
- Stir in the mayonnaise. Stir to coat the potatoes.
- Stir in the chopped onion, chopped pickles, dill, and chopped hard boiled eggs.
- Cover and refrigerate until ready to eat.
Nutrition
Calories: 334kcal | Carbohydrates: 24g | Protein: 6g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 534mg | Potassium: 610mg | Fiber: 3g | Sugar: 2g | Vitamin A: 184IU | Vitamin C: 26mg | Calcium: 43mg | Iron: 1mg