Description
This creamy dill pickle potato salad is packed with flavor from tangy dill pickle juice, tender Yukon Gold potatoes, and a hint of vinegar. A classic side dish perfect for every summer gathering!
Ingredients
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3–4 lbs Yukon Gold potatoes, peeled and cubed into bite-sized pieces
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1/4 cup minced onion
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2 dill pickle spears, finely chopped
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2 tbsp dill pickle juice
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1 tbsp vinegar (white or apple cider)
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1/2 cup mayo (more if needed – Hellmann’s Light recommended)
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Salt to taste
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Optional: 4 hard-boiled eggs (3 chopped, 1 sliced for topping), paprika for garnish
Instructions
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Boil peeled, cubed potatoes in salted water for about 12 minutes or until fork tender. Drain and let cool.
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In a large mixing bowl, combine minced onion, chopped dill pickles, pickle juice, vinegar, and mayo. Stir to create the dressing.
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Add cooled potatoes and gently mix to coat with the creamy dressing.
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If using, fold in chopped hard-boiled eggs.
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Transfer to a serving bowl, top with sliced egg and a sprinkle of paprika if desired.
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Chill until ready to serve. Enjoy!
- Prep Time: 15
- Cook Time: 12