C J's Dill Pickle and Olive Potato Salad

Elevate your classic summer sides with C J's Dill Pickle and Olive Potato Salad, a bold and tangy twist on a timeless favorite. This creamy potato salad combines tender Yukon Gold potatoes with finely chopped dill pickles, briny green olives, and a touch of zesty red onion for an irresistible medley of flavors and textures. The homemade dressing, featuring rich mayonnaise, Dijon mustard, and a splash of pickle juice, is enhanced by the fresh, herbaceous punch of chopped dill. Hard-boiled eggs add a savory richness, while an optional sprinkle of paprika creates a colorful finishing touch. Perfect for picnics, BBQs, or family gatherings, this flavorful dish is a crowd-pleasing side that's ready to impress. Easy to prepare and ready in under an hour (plus chill time), it's a must-try recipe for pickle lovers and potato salad enthusiasts alike!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 pounds Yukon Gold potatoes
• 1 cup Dill pickles, finely chopped
• 0.5 cup Green olives, sliced
• 0.5 cup Red onion, finely diced
• 0.75 cup Mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons Dill pickle juice
• 2 tablespoons Fresh dill, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 large Hard-boiled eggs, chopped
• 0.5 teaspoon Paprika (optional, for garnish)

Directions

Step 1

Wash, peel (optional), and cut the Yukon Gold potatoes into 1-inch chunks.

Step 2

Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt to the water.

Step 3

Bring the pot to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes for 15-20 minutes or until fork-tender.

Step 4

While the potatoes cook, prepare the dressing. In a large mixing bowl, combine mayonnaise, Dijon mustard, dill pickle juice, chopped fresh dill, salt, and black pepper. Stir until smooth.

Step 5

Once the potatoes are cooked, drain them and allow them to cool for 10 minutes.

Step 6

Add the cooled potatoes to the mixing bowl with the dressing. Gently fold to coat the potatoes evenly.

Step 7

Mix in the chopped dill pickles, sliced green olives, diced red onion, and chopped hard-boiled eggs. Stir until well distributed.

Step 8

Taste and adjust seasoning if needed. Add more dill pickle juice for extra tang, or additional salt and pepper to taste.

Step 9

Transfer the potato salad to a serving bowl and garnish with a sprinkle of paprika if desired.

Step 10

Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

Step 11

Serve cold and enjoy!

Nutrition Facts

Serving size	(1718.8g)

Amount per serving	% Daily Value*
Calories	2426.2

Total Fat 163.5g	0%
Saturated Fat 17.4g	0%
Polyunsaturated Fat g
Cholesterol 548.5mg	0%
Sodium 8172.5mg	0%
Total Carbohydrate 223.0g	0%
Dietary Fiber 21.8g	0%
Total Sugars 16.2g
Protein 35.8g	0%

Vitamin D 88IU	0%
Calcium 330.2mg	0%
Iron 11.6mg	0%
Potassium 4357.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.7%

Protein: 5.7%

Carbs: 35.6%