Dill Pickle Potato Salad
This dill pickle potato salad is a delicious upgrade on a classic: tangy pickle juice, loads of fresh dill, and a lighter dressing made with Greek yogurt. It’s creamy, bold, and the perfect summer side dish for picnics and cookouts!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, Mediterranean Diet, Vegetarian
Ingredients
Scale
- 3 pounds red potatoes
- 2 tablespoons white wine vinegar
- 1 teaspoon kosher salt, divided
- ¾ cup mayonnaise (I like to use olive oil mayo when I can)
- ½ cup Greek yogurt (see Notes)
- 1 tablespoon Dijon mustard
- ¼ cup dill pickle juice
- 1 cup chopped dill pickles
- ¼ cup chopped shallot or white onion
- 3 large celery stalks (1 cup chopped)
- ¼ cup dill, chopped
- Fresh ground black pepper
Instructions
- Boil and season the potatoes: Chop the potatoes into bite sized pieces. Place them in a large pot covered with cold water and boil until fork tender (about 10 to 15 minutes; test with a fork to assess doneness). Drain and rinse under cool water. Shake off as much water as possible in the strainer and transfer to a bowl. Sprinkle with 2 tablespoons of white wine vinegar and ½ teaspoon of the kosher salt. Mix and allow to stand for at least 5 minutes (this step can be done in advance).
- In a large bowl, mix the mayonnaise, Greek yogurt, Dijon mustard, pickle juice, ½ tsp the teaspoon kosher salt, and plenty of fresh ground pepper. Add the potatoes, chopped pickles, shallot, celery, and dill and stir until fully combined. You can eat immediately but for best results, chill 1 to 2 hours before serving. Stores 5 days refrigerated.
Notes
For vegan, substitute more vegan mayo or cashew cream for the Greek yogurt.
Find it online: https://www.acouplecooks.com/dill-pickle-potato-salad/