Description
A refreshing and tangy Dill Pickle Potato Salad that is gluten-free, perfect for summer gatherings or as a side dish.
Ingredients
Scale
- 2 pounds of potatoes, diced
- 1 cup dill pickles, chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
- In a large bowl, combine the chopped dill pickles, red onion, mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Add the cooled potatoes to the bowl and gently mix until well combined.
- Chill in the refrigerator for at least 1 hour before serving.
- Garnish with fresh dill before serving.
Notes
- For a creamier texture, add more mayonnaise as desired.
- 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 variation.
- 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: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg