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Grandma’s Dill Pickle Potato Salad: The Ultimate Comfort Food with a Tangy Twist

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Grandma’s Dill Pickle Potato Salad is a classic comfort dish combining tender potatoes with the refreshing tang of dill pickles, creamy mayo-based dressing, and savory additions like eggs and fresh dill. Perfect for family gatherings or casual barbecues.

Ingredients

2 lbs waxy potatoes (Yukon Gold or red potatoes)

1 cup dill pickles, chopped

1 cup mayonnaise

1 tablespoon mustard

3 hard-boiled eggs, chopped

1/2 cup onion, finely chopped

1/2 cup celery, chopped

2 tablespoons fresh dill, chopped

Salt and pepper to taste

Instructions

  1. Boil the potatoes until tender but firm, about 10-15 minutes, then drain and let cool.
  2. Chop the dill pickles, onion, celery, and hard-boiled eggs.
  3. In a large bowl, combine the cooled potatoes with mayonnaise, mustard, and fresh dill.
  4. Add the chopped pickles, onion, celery, and eggs.
  5. Mix everything gently until well combined.
  6. Season with salt and pepper to taste.
  7. Refrigerate for at least 1 hour to allow flavors to meld before serving.

Notes

  • For a lighter version, substitute some or all of the mayonnaise with Greek yogurt or sour cream.
  • Add chopped bacon or ham for a smoky twist.
  • Use different types of pickles (sweet or spicy) to alter the flavor profile.
  • Include chopped green onions or chives for extra freshness.
  • For a vegan option, replace mayonnaise with vegan mayo and omit the eggs.
  • Store in an airtight container in the refrigerator for up to 3 days.
  • Best served cold; reheating is not recommended.

Nutrition

Find it online: https://recipesbyjanet.com/grandmas-dill-pickle-potato-salad-the-ultimate-comfort-food-with-a-tangy-twist/