Description
A classic and refreshing dill pickle potato salad made with tender boiled potatoes, tangy dill pickles, creamy mayonnaise and sour cream, and seasoned with fresh dill and Dijon mustard. Perfect for picnics, barbecues, or as a flavorful side dish.
Ingredients
Scale
Potatoes & Pickles
- 2 pounds potatoes, peeled and diced
- 1 cup dill pickles, chopped
Dressing & Flavorings
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
Instructions
- Boil Potatoes: Boil the peeled and diced potatoes in salted water until tender, about 15 minutes, ensuring they are cooked through but still hold their shape.
- Drain and Cool: Drain the potatoes well and allow them to cool to room temperature to prevent the dressing from melting and to enhance flavor absorption.
- Prepare Dressing: In a large bowl, combine mayonnaise, sour cream, and Dijon mustard and mix until smooth to create a creamy, tangy dressing base.
- Combine Ingredients: Add the cooled potatoes, chopped dill pickles, finely chopped red onion, and fresh dill to the bowl with the dressing.
- Season: Add salt and pepper to taste, adjusting seasoning as needed to balance flavors.
- Toss Salad: Gently toss all ingredients together to evenly coat the potatoes without mashing them.
- Chill: Refrigerate the salad for at least one hour before serving to let the flavors meld and to serve it refreshingly cold.
Notes
- Use waxy potatoes like Yukon Gold for best texture that holds together well.
- Adjust mayonnaise and sour cream quantities to preferred creaminess level.
- Fresh dill is key for authentic flavor; dried dill can be used but reduce quantity by half.
- This salad can be made a day ahead to deepen flavors.
- For a lighter version, substitute Greek yogurt for sour cream and half the mayonnaise.
