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April 28, 2022

Dill Pickle Potato Salad

Dill Pickle Potato Salad

This dill pickle potato salad makes for a perfect side dish and can easily be made vegan and without any mayo.

Prep:
15
min
cook:
15
min
total:
30
min
servings:
10
Author:

Jaclyn

Ingredients
Instructions
  1. Fill a large pot with generously salted water and bring to a boil. Add the potatoes and cook until easily pierced with a fork, about 13 to 15 minutes. Drain and transfer to a large cutting board to cool. Once cool, halve the potatoes and set aside.
  2. While the potatoes are cooking, slice the red onion very thinly. If you want to cut the bite from the onions, place in a large bowl filled with ice water. Let sit while the potatoes cook. Then simply drain.
  3. In a jar, combine the olive oil, vinegar, lemon juice and zest, dijon mustard, mayonnaise, salt and pepper. Shake to combine or stir well with a spoon.
  4. Place the potatoes in a large bowl along with the onion and pickle. Pour in the dressing and toss well to combine. Top with chives and dill and season with flaky salt and more pepper. Enjoy!

Notes

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Chris
July 3, 2022
Thanks for this! I came across this recipe very late in life, at a family meal. I liked it better than my mother's potato salad of my childhood, and better than my sister's which came from her in-laws. DH likes it very much. Win, win, win! Tip: if you don't want to steam up your summer kitchen nor fight the mosquitoes for the grill, pressure cook the potatoes!
MATILDE PAGAN
May 12, 2022
I am on a short vacation and came across this recipe, looking forward in making this. It looks really good. Can’t wait.