If you love dill pickle flavours, you will love this potato salad. It's creamy, without being too heavy on mayonnaise and has some bite to it, thanks to the chopped pickles, dijon mustard and the red onion. This dill pickle potato salad is super easy to make and keeps well in the fridge for a few days, making it perfect to prep ahead of time and great for summer BBQ's and potlucks.
This easy dill pickle potato salad is pretty straightforward to make and it's also perfect to make ahead of time, as the flavours only build more over time.
The first thing you'll need to do is boil your potatoes. Generously salt the water with kosher salt and once the water is boiling, carefully drop in the potatoes. Cook until fork tender, about 13 to 15 minutes. Drain and transfer to a cutting board and once they're cool enough to handle, slice them in half. Set them aside.
While the potatoes are cooking, you can whisk up the dressing. Simply add all dressing ingredients into a jar and shake well to combine.
If you are using red onions (not everyone loves them raw, I know), an important step is to slice them thin and then add them to a bowl of ice water. The ice water will remove some of the bite from raw onions and leave them firm and crunchy. Let them sit while your potatoes are cooking and then simply drain them from the water.
OK! Time to assemble. Place the potatoes in a large bowl with the onion and chopped pickle.
Pour in the dressing and toss everything together to combine. Garnish with chives and dill along with fresh pepper and flaky salt.
Feel free to use whichever type you like best. I use large dill pickles and chopped that up for this potato salad.
You could also use a little bit of sweet relish in this dill pickle potato salad.
If you love a good salad, be sure to check these out!
Ready to make this delicious, and easy dill pickle potato salad? Let's go!
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This dill pickle potato salad makes for a perfect side dish and can easily be made vegan and without any mayo.
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