Famous Dill Pickle Potato Salad Recipe
This tangy, creamy dill pickle potato salad is the perfect side dish for summer BBQs. Its combination of smooth potatoes, crunchy dill pickles, and creamy dressing makes it a crowd-pleaser, with a zesty twist from Dijon mustard and pickle brine. This dish is ideal for any occasion that calls for a refreshing and flavorful salad!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: Servings: 6-8
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 lb Baby Red Potatoes
- 1 cup Mayonnaise
- 1 cup Chopped Dill Pickles
- 1/2 cup Plain Greek Yogurt
- 2 tbsp Dijon Mustard
- 2 tbsp Fresh Dill (chopped)
- 1/2 Green Pepper (diced)
- 1/4 Sweet Onion (diced)
- 4 Hard Boiled Eggs (chopped)
Instructions
- Boil the Potatoes: In a large pot, bring water to a boil. Add the baby red potatoes and cook until tender (about 15 minutes). Drain and set aside to cool.
- Chop the Veggies and Eggs: Dice the dill pickles, green pepper, sweet onion, and hard-boiled eggs.
- Make the Dressing: In a bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, fresh dill, and pickle brine.
- Combine: In a large bowl, gently mix the cooled potatoes with the diced veggies and eggs. Pour the dressing over and mix carefully to combine.
- Chill: Refrigerate for at least 1 hour, preferably overnight, for the flavors to meld.
Notes
- Greek Yogurt Swap: Use Greek yogurt instead of sour cream for a lighter version.
- Extra Crunch: Try adding celery or bell peppers for even more texture.