The Ultimate Dill Pickle Potato Salad
This Dill Pickle Potato Salad is the PERFECT recipe for pickle lovers - and anyone who appreciates a fantastic potato salad recipe!
Servings: 8 People
Calories: 384kcal
Ingredients
Dill Pickle Dressing:
- ⅔ cup Pickle Brine
- 2 tablespoon Olive Oil
- 1 tablespoon Dried Dill Weed
- 1 teaspoon Garlic Powder
- ½ teaspoon Black Pepper
- ½ teaspoon Onion Powder
Potato Salad
- 3 lbs Red Potatoes Chopped into ¾"-1" Chunks
- 4 Celery Ribs Thinly Sliced
- 3 Green Onions Thinly Sliced
- ¾-1 cup Chopped Pickles
- ¼ cup Fresh Dill Chopped
- 1 Cup Full Fat Mayo
- 4 Large Eggs Hard boiled and sliced
Instructions
- In a small bowl, whisk together the dill pickle dressing ingredients, set aside.
- Boil potato cubes until tender enough to easily pierce with a fork, but still firm – about 20 minutes. Strain potatoes and place into a large non-metallic bowl.
- Pour dill pickle dressing over warm potato cubes, gently stir to coat, cover and refrigerate overnight.
- Several hours before serving, stir the chilled potatoes. Add the celery, green onion, pickles, and dill to the bowl of potatoes, gently stir to combine.
- Add mayo (¾ cup if you like a drier salad, more if you like it creamier), gently stir until potatoes and vegetables are evenly coated.
- Gently fold in the egg slices, season with pepper to taste.
- Transfer to an airtight container, chill until ready to serve.
Notes
Leftovers
Potato salad will be good for 3-5 days, if kept in the fridge. Liquid may separate, so give the dill pickle potato salad a good stir before serving.
Nutrition
Calories: 384kcal | Carbohydrates: 30g | Protein: 7g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 648mg | Potassium: 873mg | Fiber: 3g | Sugar: 3g | Vitamin A: 363IU | Vitamin C: 17mg | Calcium: 54mg | Iron: 2mg
