Description
Crispy Dill Pickle Potato Salad is the ultimate summer side dish that combines creamy baby potatoes with crunchy dill pickles for a refreshing, tangy flavor explosion. Perfect for picnics, BBQs, or family gatherings, this easy-to-make salad will impress your guests and have them coming back for seconds. With its vibrant colors and satisfying crunch, it’s more than just a salad—it’s a celebration of taste and nostalgia.
Ingredients
Scale
- 1.5 lbs baby potatoes
- 1 cup crispy dill pickles, diced
- ½ cup sour cream
- ½ cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp fresh dill, chopped
- ½ cup red onion, finely diced
- Salt and pepper to taste
Instructions
- Boil the baby potatoes in salted water until fork-tender, about 15 minutes. Drain and let cool.
- In a large bowl, whisk together sour cream, mayonnaise, Dijon mustard, salt, pepper, and chopped dill until smooth.
- Add diced dill pickles and finely chopped red onion to the dressing; mix well.
- Once cooled, cut potatoes into halves or quarters and gently fold them into the dressing until fully coated.
- Cover with plastic wrap and refrigerate for at least one hour before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 590mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg