Susan's Dill Pickle Potato Salad

Get ready to elevate your summer sides with Susan's Dill Pickle Potato Salad, a bold and tangy twist on the classic picnic favorite! Made with creamy Yukon Gold potatoes, zesty dill pickles, and fresh dill, this dish offers a refreshing crunch and vibrant flavor in every bite. The luscious dressing combines mayonnaise, sour cream, dill pickle juice, and a touch of Dijon mustard for a perfectly balanced tang, while red onion and hard-boiled eggs round out the hearty texture. Quick to prepare and flavored to perfection after a chill in the fridge, this potato salad is the ideal companion for barbecues, potlucks, and family dinners. Garnished with fresh dill for a charming finish, this recipe is sure to be a crowd-pleaser—and your new go-to for any occasion!

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 pounds Yukon Gold potatoes
• 6 medium Dill pickles
• 0.5 medium Red onion
• 2 tablespoons Fresh dill
• 0.5 cup Mayonnaise
• 0.5 cup Sour cream
• 3 tablespoons Dill pickle juice
• 2 teaspoons Dijon mustard
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 large Hard-boiled eggs

Directions

Step 1

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

Step 2

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

Step 3

Bring the pot to a boil over medium-high heat. Reduce the heat to a simmer and cook the potatoes for 10-12 minutes, or until they are fork-tender.

Step 4

Drain the potatoes and transfer them to a large mixing bowl. Let them cool slightly while preparing the other ingredients.

Step 5

Dice the dill pickles and finely chop the red onion. Set aside.

Step 6

Chop the hard-boiled eggs into small pieces and add them to the mixing bowl with the potatoes.

Step 7

In a small bowl, whisk together the mayonnaise, sour cream, dill pickle juice, Dijon mustard, salt, and black pepper to create the dressing.

Step 8

Finely chop the fresh dill and add it to the dressing. Mix well.

Step 9

Gently fold the diced pickles, chopped red onion, and dressing into the potatoes and eggs in the mixing bowl until evenly combined.

Step 10

Cover the potato salad and refrigerate for at least 1 hour to let the flavors meld together.

Step 11

Before serving, taste and adjust seasoning with additional salt or pepper if needed.

Step 12

Garnish with extra fresh dill for a decorative touch. Serve chilled.

Nutrition Facts

Serving size	(436.1g)

Amount per serving	% Daily Value*
Calories	1143.2

Total Fat 109.4g	0%
Saturated Fat 23.2g	0%
Polyunsaturated Fat g
Cholesterol 175.1mg	0%
Sodium 1248.1mg	0%
Total Carbohydrate 42.3g	0%
Dietary Fiber 1.6g	0%
Total Sugars 14.1g
Protein 4.9g	0%

Vitamin D 0IU	0%
Calcium 182.0mg	0%
Iron 0.6mg	0%
Potassium 132.0mg	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: 83.9%

Protein: 1.7%

Carbs: 14.4%