Name: Dill Pickle Potato Salad with Creamy Dill Dressing Recipe
Prep time: 15 min
Cook time: 13 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 pounds yellow baby potatoes, cut in half or quarters (depending on the size); 2 teaspoons kosher salt; 2 tablespoons white wine vinegar; 2 tablespoons dill pickle brine; 1 teaspoon Dijon mustard; 2 teaspoons whole grain mustard; 1/2 teaspoon black pepper; 1/2 of a small red onion, thinly sliced; 1/2 cup mayonnaise; 2-3 tablespoons chopped fresh dill; 2 tablespoons chopped fresh chives (optional); 2-3 stalks celery, diced (about 1/2 cup); 1/2 cup finely diced dill pickles; Salt and pepper to taste

Description

This Dill Pickle Potato Salad features tender yellow baby potatoes tossed in a tangy and creamy dill dressing, enhanced with pickled red onions, fresh herbs, celery, and diced dill pickles. It’s a refreshing and flavorful twist on classic potato salad, perfect for picnics, barbecues, or as a side dish for any meal.

Ingredients

Potatoes

2 pounds yellow baby potatoes, cut in half or quarters (depending on the size)
2 teaspoons kosher salt

Pickled Onion Marinade

2 tablespoons white wine vinegar
2 tablespoons dill pickle brine
1 teaspoon Dijon mustard
2 teaspoons whole grain mustard
1/2 teaspoon black pepper
1/2 of a small red onion, thinly sliced

Dressing and Mix-ins

1/2 cup mayonnaise
2-3 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives (optional)
2-3 stalks celery, diced (about 1/2 cup)
1/2 cup finely diced dill pickles
Salt and pepper to taste

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Instructions

Cook the potatoes: Wash and cut the yellow baby potatoes into halves or quarters, ensuring pieces are no thicker than 1/2 inch. Place them in a large pot with 2 teaspoons of kosher salt and enough water to cover by 1-2 inches. Bring to a gentle simmer with the lid on and cook until the potatoes are just fork-tender, about 11-13 minutes. Drain the potatoes and let them sit in a colander for 10-15 minutes to release steam.
Marinate the onions: While the potatoes cook, whisk together white wine vinegar, dill pickle brine, Dijon mustard, whole grain mustard, and black pepper in a large bowl. Add the thinly sliced red onions and toss them to coat evenly, allowing them to lightly pickle. Set aside.
Add potatoes to the onion mixture: Once the potatoes have cooled slightly and stopped releasing steam, gently add them to the bowl with the pickled onions. Toss carefully to combine without breaking the potatoes. Chill the mixture in the refrigerator for at least 30 minutes; alternatively, chill in the freezer, stirring gently every 5 minutes until cool to the touch.
Finish assembling the potato salad: After the potatoes are chilled, fold in the mayonnaise, chopped dill, chopped chives, diced celery, and diced dill pickles until all ingredients are evenly coated. Season with salt and pepper to taste. Transfer the potato salad to the refrigerator and chill for at least 20 minutes or up to overnight before serving.

Notes

Using baby potatoes helps keep the salad tender and less mushy.
The dill pickle brine and diced pickles add tangy flavor, but you can adjust quantities based on your taste preference.
Chilling the potatoes with the onion mixture enhances the flavors and texture of the salad.
Mayonnaise can be substituted with Greek yogurt for a lighter version.
Fresh dill and chives provide a bright herbal note; omit chives if unavailable.
This salad is best served chilled and can be made up to a day in advance.

Prep Time: 15 minutes
Cook Time: 13 minutes
Category: Salad
Method: Stovetop
Cuisine: American