Description
A refreshing and creamy potato salad with a tangy dill pickle flavor, perfect for summer gatherings.
Ingredients
Scale
- 2 pounds of potatoes, diced
- 1 cup of mayonnaise
- 1/2 cup of dill pickles, chopped
- 1/4 cup of dill pickle juice
- 1/4 cup of red onion, finely chopped
- 2 tablespoons of fresh dill, chopped
- Salt and pepper to taste
Instructions
- Boil the diced potatoes in salted water until tender, about 10-15 minutes.
- Drain the potatoes and let them cool completely.
- In a large bowl, mix together the mayonnaise, dill pickles, dill pickle juice, red onion, and fresh dill.
- Add the cooled potatoes to the mixture and gently stir to combine.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- For a lighter version, you can substitute Greek yogurt for half of the mayonnaise.
- This salad can be made a day in advance for better flavor.
- Feel free to add other ingredients like celery or hard-boiled eggs for extra texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg