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See 5 recipes Download free cookbookDill Pickle Potato Salad
Pickle Potato Salad
Tender potatoes, crunchy dill pickles, celery, and fresh dill are folded into a tangy, creamy dressing for a cookout salad that gets better as it chills.
Prep Time:25 minCook Time:20 minTotal Time:45 minServings:8Difficulty:Easy
This substantial potato salad brings a clear dill pickle snap to the cookout table without letting the dressing turn thin or harsh. Waxy Yukon Gold potatoes hold their shape, while finely chopped pickles, celery, and red onion add crunch in every scoop.
The dressing balances mayonnaise with sour cream, Dijon mustard, fresh dill, and just enough pickle brine to sharpen the flavor. Draining the pickles and allowing the cooked potatoes to steam dry are small but important steps that keep the finished salad creamy rather than soupy.
Prepare the salad a day ahead if convenient. A few hours in the refrigerator lets the potatoes absorb the dill and pickle flavors, and a reserved spoonful of dressing restores the creamy finish just before serving.
For outdoor service, keep the bowl over ice and return it to the refrigerator within two hours, or within one hour when the temperature is above 90°F. Set out a smaller portion and replenish it from a chilled container during a long backyard buffet.
Nutrition (per serving)
Calories:330 kcal
Protein:5 g
Carbs:35 g
Fat:20 g
Directions
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1
Place the potatoes in a large pot and cover them with cold water by 1 inch. Add the kosher salt and bring to a boil over medium-high heat.
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2
Reduce the heat to maintain a steady simmer and cook for 10 to 14 minutes, until the potatoes are tender when pierced but still hold their shape.
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3
Drain the potatoes thoroughly, then spread them on a rimmed sheet pan. Let them steam dry and cool for 15 minutes.
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4
Spread the chopped pickles on a clean kitchen towel or paper towels and blot them dry. Combine them in a large bowl with the celery, red onion, and fresh dill.
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5
Whisk the mayonnaise, sour cream, pickle brine, Dijon mustard, sugar, and black pepper in a medium bowl until smooth. Reserve 1/4 cup of the dressing in a covered container.
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6
Add the cooled potatoes and remaining dressing to the pickle mixture. Fold gently until every piece is coated, taking care not to mash the potatoes.
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7
Cover and refrigerate the salad for at least 2 hours and up to 24 hours so the flavors can settle.
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8
Before serving, fold in enough of the reserved dressing to restore a creamy consistency. Taste and adjust with a small splash of pickle brine or a pinch of salt if needed.
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9
Serve well chilled. For outdoor buffets, nest the serving bowl in a larger bowl of ice and follow the safe holding times described in the tips.
Ingredients
- Yukon Gold Potatoes, Scrubbed And Cut Into 3/4-Inch Pieces:3 lb
- Kosher Salt:1 tbsp
- Dill Pickles, Drained And Finely Chopped:1 1/2 cups
- Celery, Finely Diced:2 stalks
- Red Onion, Finely Diced:1/3 cup
- Fresh Dill, Chopped:1/3 cup
- Mayonnaise:3/4 cup
- Sour Cream:1/2 cup
- Dill Pickle Brine:3 tbsp
- Dijon Mustard:1 tbsp
- Granulated Sugar:1 tsp
- Freshly Ground Black Pepper:1/2 tsp
Tips & Notes
- Choose firm, waxy potatoes and begin them in cold water so the pieces cook evenly.
- Blot the pickles dry and let the potatoes steam before dressing them to prevent a watery salad.
- Keep the salad at 40°F or below. Discard any portion left above 40°F for more than 2 hours, or more than 1 hour when the air temperature exceeds 90°F.
