Dill Pickle Potato Salad

Tangy, creamy, and bursting with bold flavors, this Dill Pickle Potato Salad is a must-try side dish that’s perfect for summer barbecues, picnics, or everyday meals. Featuring tender Yukon Gold potatoes tossed in a zesty dressing made with mayonnaise, sour cream, and dill pickle juice, this recipe is elevated with crunchy bites of dill pickles, aromatic fresh dill, and a hint of yellow mustard. Finely diced red onion adds a pop of sharpness, while hard-boiled eggs lend richness and texture to every bite. With just 20 minutes of prep time, this easy-to-make potato salad strikes the perfect balance between creamy indulgence and bold, tangy freshness. Serve it chilled and watch it become an instant crowd-pleaser at your next gathering!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 pounds Yukon Gold potatoes
• 1 teaspoon Salt
• 1 cup Dill pickles
• 2 tablespoons Fresh dill (chopped)
• 0.5 cup Red onion (finely diced)
• 0.5 cup Mayonnaise
• 0.25 cup Sour cream
• 2 tablespoons Dill pickle juice
• 1 tablespoon Yellow mustard
• 0.5 teaspoon Garlic powder
• 0.25 teaspoon Black pepper
• 3 large Hard-boiled eggs (chopped)

Directions

Step 1

Wash the Yukon Gold potatoes and cut them into evenly-sized chunks (about 1-inch cubes).

Step 2

Place the potatoes in a large pot, cover them with cold water, and add 1 teaspoon of salt.

Step 3

Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes for 12-15 minutes or until they are fork-tender. Be careful not to overcook them.

Step 4

Drain the potatoes in a colander and allow them to cool slightly for about 10 minutes.

Step 5

While the potatoes cool, dice the dill pickles and finely chop the fresh dill and red onion.

Step 6

In a large mixing bowl, whisk together the mayonnaise, sour cream, dill pickle juice, yellow mustard, garlic powder, and black pepper to make the dressing.

Step 7

Add the cooled potatoes to the bowl with the dressing, and gently toss until they are evenly coated.

Step 8

Fold in the chopped dill pickles, fresh dill, red onion, and hard-boiled eggs.

Step 9

Taste the salad and adjust the seasoning with additional salt or pepper, if needed.

Step 10

Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow the flavors to meld together.

Step 11

Before serving, give the potato salad a gentle toss and sprinkle with extra fresh dill for garnish, if desired.

Nutrition Facts

Serving size	(1609.0g)

Amount per serving	% Daily Value*
Calories	1985.3

Total Fat 115.1g	0%
Saturated Fat 20.4g	0%
Polyunsaturated Fat g
Cholesterol 704.4mg	0%
Sodium 4315.6mg	0%
Total Carbohydrate 209.5g	0%
Dietary Fiber 14.7g	0%
Total Sugars 24.5g
Protein 41.4g	0%

Vitamin D 132IU	0%
Calcium 319.6mg	0%
Iron 9.5mg	0%
Potassium 4212.2mg	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: 50.8%

Protein: 8.1%

Carbs: 41.1%