Description

There’s nothing quite like a classic potato salad at a summer barbecue, but this Dill Pickle Potato Salad takes things to the next level. The perfect combination of creamy, tangy, and crunchy elements makes it a favorite for cookouts, picnics, and potlucks. Red potatoes provide a firm, tender bite, while dill pickles add a zesty crunch that elevates every mouthful. The dressing, a luxurious blend of mayonnaise, sour cream, and a splash of Dijon mustard, ties all the flavors together with a smooth, rich consistency. Topped with fresh chives and a sprinkle of paprika, this dish is not just delicious—it’s a showstopper. Whether you’re serving it alongside smoky grilled meats or enjoying it as a stand-alone dish, this potato salad is bound to become a staple at your gatherings.

Ingredients

• Red potatoes – 2 lbs (baby or regular, cut into bite-sized pieces)
• Dill pickles – 1 cup, finely chopped
• Celery – 2 ribs, finely chopped
• Sweet onion – ½ cup, finely chopped
• Hard-boiled eggs – 3, chopped
• Fresh chives – ¼ cup, finely chopped
• Paprika – for garnish
• For the Dressing:
• Mayonnaise – ½ cup
• Plain Greek yogurt – ½ cup (or substitute with sour cream)
• Dijon mustard – 1 ½ tbsp
• Dill pickle brine – 2 tbsp
• Fresh dill – ⅓ cup, finely chopped
• Salt and black pepper – to taste

Preparation Method

Start by boiling the potatoes. Place them in a large pot of cold, salted water and bring to a gentle boil over medium heat. Cook until they are fork-tender but still firm, about 10-15 minutes. Drain and rinse them under cold water to stop the cooking process. Let them cool completely.

While the potatoes are cooling, prepare the other ingredients. Finely chop the dill pickles, celery, sweet onion, and fresh dill. Chop the hard-boiled eggs and set aside.

In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, pickle brine, and fresh dill. Season with salt and black pepper to taste. This dressing should be creamy, tangy, and slightly zesty from the pickle brine.

Once the potatoes are completely cooled, gently fold them into the dressing along with the chopped pickles, celery, onion, and eggs. Stir carefully to coat all ingredients evenly without breaking the potatoes.

For the best flavor, cover the salad and refrigerate it for at least an hour before serving. This allows the flavors to meld beautifully, creating an even more delicious dish.

Before serving, garnish with fresh chives and a sprinkle of paprika for added color and a subtle smoky note.

Tips and Conclusion

For a twist, try swapping out the dill pickles for spicy pickles to give the salad a little heat. If you prefer a richer flavor, use Yukon Gold potatoes instead of red potatoes, as they have a naturally buttery taste that pairs beautifully with the dressing. This salad is also fantastic the next day, as the flavors continue to develop overnight!

This Dill Pickle Potato Salad is a game-changer, offering the perfect balance of creamy, tangy, and crunchy textures. It’s easy to prepare, incredibly satisfying, and versatile enough to pair with a variety of main dishes. Whether you’re hosting a backyard barbecue, bringing a dish to a potluck, or simply looking for a new family favorite, this potato salad is guaranteed to impress. Try it out, share it with friends, and don’t forget to explore other delicious recipes on our site for more culinary inspiration!