Description
Creamy potato salad with the tangy flavor of dill pickles.
Ingredients
Scale
- 2 pounds potatoes, peeled and cut into 1-inch cubes
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chopped dill pickles
- 2 tablespoons dill pickle juice
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon celery seed
- Salt and black pepper to taste
Instructions
- Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool slightly.
- In a large bowl, combine mayonnaise, sour cream, chopped dill pickles, dill pickle juice, fresh dill, and celery seed.
- Add the cooled potatoes to the bowl and gently mix to coat.
- Season with salt and black pepper to taste.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For extra flavor, add chopped red onion or hard-boiled eggs.
- Adjust the amount of dill pickle juice to your preference for tanginess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg
Keywords: potato salad, dill pickle, side dish, salad, picnic