Dilly Pickle Potato Salad
Dill Pickle Potato Salad ~ this creamy potato salad packed with pickles will become your favorite spring and summer side, perfect for barbecues, picnics, and potlucks ~ better print off lots of copies of the recipe, everyone'sgoing to ask for it!
Servings: 6 servings
Calories: 246kcal
Ingredients
dressing
- 1/2 cup mayonnaise
- 1 Tbsp buttermilk
- 1 Tbsp pickle juice
- salt and lots of fresh cracked black pepper to taste
salad
- 24 ounces baby potatoes do not peel
- 1 bunch green onions thinly sliced
- 2-3 dill pickles chopped
- 3 Tbsp fresh minced dill
- 2 hard cooked eggs quartered
garnish
- fresh dill
- chopped dill pickles
Instructions
- Whisk the dressing ingredients together, and add salt and pepper to taste. Set aside.
- Put the potatoes in a pot with lots of cold water and bring to a boil. Lower the heat and boil gently until they are just tender. Drain and rinse in cold water to stop the cooking.
- Halve or quarter the potatoes, depending on their side, and put them in a large bowl. Toss with a generous amount of the dressing.
- Add the onions, pickles, and dill and toss again. Top with the eggs. Refrigerate for at least an hour or two to let the flavors develop. Add more dressing before serving if necessary. (you may not need all of the dressing.)
- Garnish with extra dill and chopped pickles.
Notes
- I usually slightly under cook my potatoes, better a little firm than too mushy. Use the tip of a sharp knife to check on them.
- Can you use other types of pickles? Absolutely! Use half sour, bread and butter, or even gherkins.
- Potato salad benefits from a few hours in the refrigerator to allow to flavors to develop and marinate, make it early in the day.
Nutrition
Calories: 246kcal | Carbohydrates: 21g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 376mg | Potassium: 531mg | Fiber: 3g | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 23mg | Calcium: 37mg | Iron: 1mg