Dill Pickle Potato Salad
This dill pickle potato salad is a delicious upgrade on a classic: tangy pickle juice, loads of fresh dill, and a lighter dressing made with Greek yogurt. It’s creamy, bold, and the perfect summer side dish for picnics and cookouts!
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Yield
- 8
Ingredients 12
- 3 pounds red potatoes
- 2 tablespoons white wine vinegar
- 1 teaspoon kosher salt , divided
- ¾ cup mayonnaise (I like to use olive oil mayo when I can)
- ½ cup Greek yogurt (see Notes)
- 1 tablespoon Dijon mustard
- ¼ cup dill pickle juice
- 1 cup chopped dill pickles
- ¼ cup chopped shallot or white onion
- 3 large celery stalks (1 cup chopped)
- ¼ cup dill, chopped
- Fresh ground black pepper
Method 2
- 01
Boil and season the potatoes: Chop the potatoes into bite sized pieces. Place them in a large pot covered with cold water and boil until fork tender (about 10 to 15 minutes; test with a fork to assess doneness). Drain and rinse under cool water. Shake off as much water as possible in the strainer and transfer to a bowl. Sprinkle with 2 tablespoons of white wine vinegar and ½ teaspoon of the kosher salt . Mix and allow to stand for at least 5 minutes (this step can be done in advance).
- 02
In a large bowl, mix the mayonnaise, Greek yogurt, Dijon mustard, pickle juice, ½ tsp the teaspoon kosher salt , and plenty of fresh ground pepper. Add the potatoes, chopped pickles, shallot, celery, and dill and stir until fully combined. You can eat immediately but for best results, chill 1 to 2 hours before serving. Stores 5 days refrigerated.
Provenance
- recipe-clones/acouplecooks-data
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