Description
This Dill Pickle Potato Salad is a tangy and flavorful twist on the classic potato salad, combining tender russet potatoes with creamy mayonnaise, zesty pickle juice, and fresh dill for a refreshing side dish perfect for any American meal.
Ingredients
Potatoes
- 2 ½ pounds russet potatoes, peeled and cut into 1½-inch chunks
Dressing
- ¾ cup mayonnaise
- 1 Tablespoon pickle juice (from the jar)
- 1 Tablespoon red wine vinegar (white vinegar can be used)
- ½ teaspoon garlic powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon freshly ground black pepper
Add-ins
- 1 cup chopped dill pickles
- ¼ cup finely diced red onion (optional)
- 2 Tablespoons fresh dill, chopped (plus more for garnish)
Optional Garnish
- Extra chopped dill
- Sliced pickles
Instructions
- Prepare Potatoes: Place peeled and chopped russet potatoes in a large pot and cover with cold water. Add a generous pinch of salt to the water.
- Cook Potatoes: Bring the pot to a boil over medium-high heat. Cook the potatoes for 12–15 minutes, starting to check at 10 minutes, until they are fork-tender but still hold their shape. Avoid overcooking to prevent them from becoming mushy.
- Drain and Cool: Drain the potatoes immediately and let them dry in a colander for 5 minutes. Allow them to cool slightly before mixing with the dressing.
- Make Dressing: In a large mixing bowl, whisk together mayonnaise, pickle juice, red wine vinegar, garlic powder, salt, and freshly ground black pepper until smooth and well combined.
- Combine Ingredients: Add the slightly warm potatoes to the bowl, along with chopped dill pickles, diced red onion if using, and fresh chopped dill. Gently fold everything together with a spatula until the potatoes are evenly coated without breaking them.
- Chill: Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld and develop fully.
- Garnish and Serve: Before serving, garnish with additional fresh dill and sliced pickles for an extra burst of flavor. Serve chilled for the best taste.
Notes
- Use russet potatoes for the best texture and flavor balance in this salad.
- Be careful not to overcook the potatoes to maintain their structure in the salad.
- Red onion is optional but adds a nice bite and color contrast.
- The pickle juice and fresh dill provide the signature tang and herbaceous flavor unique to this recipe.
- Chilling the salad enhances the flavors and texture, so don’t skip the refrigeration step.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
