This dill pickle potato salad is my improve on a basic: tangy pickle juice, recent dill, and a lighter dressing made with Greek yogurt. It’s creamy, daring, and a summer time facet dish excellent for picnics and cookouts!
There’s one thing concerning the basic American potato salad that’s quintessential summer time to me: the creamy dressing and the crunchy bits in opposition to the smooth, tender potatoes. So for those who’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 chew (rating!), tangy pickle brine stirred into the dressing (yum!), and a beneficiant handful of recent dill (harvested from my herb backyard out again). It’s acquired a lighter dressing than the basic, utilizing little bit of Greek yogurt, and it’s so scrumptious that I feel 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, protecting the salad wealthy and creamy with out being heavy. (I like to make use of olive oil mayo once I can.)
- Make-ahead pleasant. This potato salad is definitely higher after a number of 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):
- Purple potatoes: I like utilizing a waxy potato right here, which holds up nicely 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 in 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. Should you’re rising it, even higher!
Find out how to Make Dill Pickle Potato Salad
I’ve truly seen many various methods to cook dinner the potatoes within the varied potato salads I’ve made, and that is my new favourite method.
- Step 1: Boil the potatoes. Chop the potatoes into bite-sized items and place them in a big pot, then cowl with chilly water. Deliver 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 potential.
- 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 pieces. 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 one of the best taste refrigerate for 1–2 hours first. T
Professional Tip: Beginning potatoes in chilly water helps them cook dinner evenly. Should you drop them into already-boiling water, the skin can soften earlier than the middle is cooked. For extra, see my information to how lengthy to boil potatoes for potato salad.
Suggestions for the Greatest Potato Salad
Season the potatoes whereas heat. The vinegar-and-salt step proper after draining ensures the nice and cozy potatoes totally take in the tangy taste.
Go simple on salt initially. The pickle juice and chopped pickles each carry saltiness to the get together. Style earlier than including any additional.
Chill earlier than serving. Should you can plan an hour or two forward, do it. Potato salad tastes greatest when it’s chilled (which I realized when making this recipe!).
What to Serve Alongside
After all, dill pickle potato salad is ideal with something you’d make for a summer time cookout or patio get together. Listed below 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 a number of days prematurely and it shops completely! I don’t advocate freezing it as a result of mayo-based dressings don’t maintain up nicely.
Dietary Notes
This dill pickle potato salad recipe is vegetarian, gluten-free, and Mediterranean food regimen 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 recent dill, and a lighter dressing made with Greek yogurt. It’s creamy, daring, and the right summer time facet dish for picnics and cookouts!
- Prep Time: 10 minutes
- Cook dinner Time: quarter-hour
- Whole Time: 25 minutes
- Yield: 8 1x
- Class: Aspect Dish
- Methodology: 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 once 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 chew sized items. Place them in a big pot coated with chilly water and boil till fork tender (about 10 to fifteen minutes; take a look at with a fork to evaluate doneness). Drain and rinse below cool water. Shake off as a lot water as potential 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 recent floor pepper. Add the potatoes, chopped pickles, shallot, celery, and dill and stir till totally 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.