Dill Pickle Potato Salad
This Dill Pickle Potato Salad is a tangy and flavorful twist on a classic side dish. The addition of dill pickles and pickle juice adds a unique zesty flavor that complements the creamy potatoes and eggs perfectly.
Ingredients
Salad
- 4-5 medium russet potatoes (peeled and diced into 1/2 to 1-inch cubes)
- 6 large hard-boiled eggs (shredded)
- 0.5 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 teaspoon paprika
- 0.5 cup onion (diced)
- 0.5 cup dill pickle spears (finely chopped)
- 1 tablespoon pickle juice
Instructions
- Cook potatoes. Bring a large pot of water to a boil. Add the potatoes and cook until fork-tender, about 20 to 25 minutes if boiled whole or slightly less if diced first.
- Cool and dice. Drain the potatoes and rinse with cold water to stop the cooking. Once cool enough to handle, cut into 1/2-inch cubes and place in a large mixing bowl.
- Add eggs. Shred the hard-boiled eggs using a box grater and add them to the bowl.
- Add dressing ingredients. Add the mayonnaise, mustard, paprika, diced onion, chopped pickles, and pickle juice.
- Mix. Stir gently until everything is evenly combined. Taste and add additional pickle juice if desired.
- Chill. Cover and refrigerate for at least 1 hour before serving.
- Serve. Sprinkle lightly with paprika just before serving.
Notes
For a tangier flavor, add more pickle juice to taste.
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 10g | Fat: 22g | Sodium: 400mg