Dill Pickle Potato Salad
This Dill Pickle Potato Salad puts a tangy twist on the classic. With a creamy pickle juice dressing and chopped dill pickles for maximum flavor in every bite!
Servings: 4 servings
Ingredients
- 2 pounds baby potatoes halved
- ¾ cup Lite mayonnaise see note
- 2 tablespoons pickle juice
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Mix-ins:
- ¾ cup dill pickles finely chopped
- ¼ cup red onion finely diced
- 2-3 tablespoons fresh dill chopped
- 2 hard-boiled eggs chopped
- 1/2 cup sliced and pitted green olives
- 1 tablespoon capers finely chopped
Instructions
- Place 2 pounds baby potatoes (halved) in a pot, cover with water, and add a pinch of salt.
- Bring to a boil and cook 10 to 12 minutes until fork-tender.
- Drain and let cool slightly (they should still be a bit warm).
- In a small jug, whisk together all the dressing ingredients: ¾ cup Lite mayonnaise, 2 tablespoons pickle juice, 1 tablespoon Dijon mustard, ½ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper. Add to the warm potatoes and gently toss so they absorb the flavor.
- Fold in the mix-ins: ¾ cup dill pickles (finely chopped), ¼ cup red onion (finely diced), 2-3 tablespoons fresh dill (chopped), 2 hard-boiled eggs (chopped), 1/2 cup sliced and pitted green olives, and 1 tablespoon capers (finely chopped).
- You can serve it slightly warm, or chill 1 to 2 hours for the best flavor.
Notes
Note: I sometimes use 50:50 mix of mayo and Greek yogurt.
Make it vegan: Use a vegan-friendly mayo and omit the eggs.
Other mix-ins: Add diced celery for crunch, swap red onion for chives or green onions, mix in some fresh parsley, sprinkle on crispy turkey bacon.
Dill pickles: The flavor of the pickles really shines in this dish so make sure you choose your favorite kind to use in this salad.
Salt level: Some dill pickles have extra salty juice in the jar so you may not need to season the dressing with extra salt. Taste it before adding your seasonings.
Storage: Keep leftover potato salad in an airtight container in the fridge for up to 3 days. Freezing is not recommended.
Nutrition
Calories: 537kcal | Carbohydrates: 44g | Protein: 9g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1290mg | Potassium: 1062mg | Fiber: 6g | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 46mg | Calcium: 74mg | Iron: 2mg