Creamy Dill Pickled Potato Salad

Looking for the perfect twist on a classic side dish? This Creamy Dill Pickled Potato Salad combines tender Yukon Gold potatoes with the tangy zest of dill pickles and a creamy, flavor-packed dressing. The secret to its bold taste lies in a splash of dill pickle juice added to the warm potatoes, infusing every bite with a pickle-forward tang. Red onion, celery, and fresh dill add a crunchy contrast and vibrant freshness, while the creamy blend of mayonnaise, sour cream, and Dijon mustard ties it all together. Whether you're hosting a summer barbecue or sprucing up your everyday meals, this refreshing potato salad is an irresistible crowd-pleaser. Serve it cold for the ultimate flavor experience, garnished with smoked paprika and a sprinkle of fresh dill for a touch of elegance.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 lbs Yukon Gold potatoes
• 1 tbsp Salt
• 1 cup Dill pickles
• 1 cup Dill pickle juice
• 1 cup Mayonnaise
• 0.5 cup Sour cream
• 1 tbsp Dijon mustard
• 3 tbsp Fresh dill, chopped
• 0.5 cup Red onion, finely diced
• 0.5 cup Celery, diced
• 1 tsp Garlic powder
• 0.5 tsp Black pepper
• 0.5 tsp Paprika (optional garnish)

Directions

Step 1

Wash the Yukon Gold potatoes thoroughly and cut them into bite-sized chunks. Leave the skin on for added texture.

Step 2

Place the potato chunks in a large pot and cover with cold water. Add 1 tablespoon of salt to the water.

Step 3

Bring the water to a boil over medium-high heat. Lower the heat to a gentle simmer and cook the potatoes until fork-tender, about 12-15 minutes.

Step 4

Drain the potatoes and immediately drizzle with 1/2 cup of dill pickle juice while they are still warm. Let them cool to room temperature.

Step 5

While the potatoes are cooling, prepare the dressing by combining mayonnaise, sour cream, Dijon mustard, garlic powder, black pepper, and the remaining 1/2 cup of dill pickle juice in a large mixing bowl. Whisk until smooth.

Step 6

Dice the dill pickles, red onion, and celery. Add them to the bowl with the dressing, along with the chopped fresh dill. Stir to combine.

Step 7

Once the potatoes are cool, gently fold them into the dressing mixture, ensuring all pieces are coated evenly.

Step 8

Taste and adjust seasoning with additional salt or pickle juice if needed.

Step 9

Transfer the potato salad to a serving dish, cover, and refrigerate for at least 1 hour to allow the flavors to meld together.

Step 10

Before serving, garnish with paprika (if desired) and a sprinkle of fresh dill for presentation.

Nutrition Facts

Serving size	(1966.2g)

Amount per serving	% Daily Value*
Calories	2803.7

Total Fat 200.0g	0%
Saturated Fat 31.1g	0%
Polyunsaturated Fat g
Cholesterol 292.8mg	0%
Sodium 11925.0mg	0%
Total Carbohydrate 244.2g	0%
Dietary Fiber 17.8g	0%
Total Sugars 30.6g
Protein 26.2g	0%

Vitamin D 0IU	0%
Calcium 413.1mg	0%
Iron 8.9mg	0%
Potassium 4433.5mg	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: 62.5%

Protein: 3.6%

Carbs: 33.9%