Description
A classic dill pickle potato salad with a tangy twist.
Ingredients
Scale
- 2 pounds potatoes, peeled and diced
- 1 cup dill pickles, chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water until tender, about 15 minutes.
- Drain and let cool to room temperature.
- In a large bowl, mix mayonnaise, sour cream, and Dijon mustard.
- Add the cooled potatoes, dill pickles, red onion, and fresh dill.
- Season with salt and pepper.
- Toss gently to combine.
- Refrigerate for at least one hour before serving.
Notes
- Use waxy potatoes for better texture.
- Adjust dill pickles to your taste preference.
- Can be made a day ahead for better flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
Keywords: dill pickle potato salad recipe