Loaded Dill Pickle Potato Salad
A tangy and creamy potato salad featuring dill pickles, perfect for potlucks and picnics.
Equipment
- 1 large pot for boiling potatoes
- 1 large mixing bowl
- 1 strainer
Ingredients
Main Ingredients
- 3 lbs russet potatoes peeled and diced
- 1 cup dill pickles chopped
- 1/2 cup red onion finely chopped
Dressing
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- Salt and pepper to taste
Optional Add-ins
- 1/2 cup celery diced
- 1/4 cup green onions sliced
- 1/4 cup crispy bacon bits optional
Instructions
Preparation
- Peel and dice potatoes into uniform cubes. Boil in salted water for 10-15 minutes until tender. Drain and cool slightly.
- In a large bowl, whisk together mayonnaise, sour cream, vinegar, mustard, garlic powder, salt, and pepper.
- Stir in chopped pickles and onions into the dressing. Gently fold in potatoes until well coated.
Serving
- Refrigerate for at least 1 hour before serving to allow flavors to meld. Serve cold.
Storage
- Place leftovers in an airtight container and refrigerate for up to three days. Stir before serving again.
Notes
Pro Tips: For best results, use russet or Yukon Gold potatoes. Adjust vinegar and mustard to taste. Chill before serving for enhanced flavor.
Ingredient Substitutions: Use Greek yogurt instead of sour cream for a lighter option. Try sweet pickles for a different taste.
How to Serve: Serve alongside grilled meats or sandwiches for a complete meal.
Storage & Freshness: Best consumed within three days. Keep refrigerated.
Make-Ahead Tips: Prepare a day in advance to allow flavors to deepen.
Ingredient Substitutions: Use Greek yogurt instead of sour cream for a lighter option. Try sweet pickles for a different taste.
How to Serve: Serve alongside grilled meats or sandwiches for a complete meal.
Storage & Freshness: Best consumed within three days. Keep refrigerated.
Make-Ahead Tips: Prepare a day in advance to allow flavors to deepen.