Description
Crispy dill pickle potato salad is the ultimate summer side dish, bursting with flavor and crunch. With its creamy dressing and zesty dill pickles, this salad is a crowd-pleaser at picnics and barbecues. Easy to make and customizable, it’s perfect for any gathering, from casual lunches to festive holidays. Every bite delivers a delightful combination of textures and tastes that will leave your guests asking for the recipe!
Ingredients
Scale
- 2 lbs baby potatoes
- 1 cup dill pickles, chopped
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh dill, chopped
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp mustard (yellow or Dijon)
- Salt and pepper to taste
Instructions
- Boil the baby potatoes in salted water for 15-20 minutes until fork-tender. Drain and let cool slightly.
- Chop the cooled potatoes into bite-sized pieces.
- In a large bowl, mix sour cream, mayonnaise, mustard, salt, and pepper until smooth.
- Stir in chopped dill pickles, red onion, and fresh dill.
- Gently fold the potatoes into the dressing until well coated.
- Cover and chill in the refrigerator for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg