This Dill Pickle Potato Salad is deliciously and loaded with crunchy dill pickles in a zesty dill and parsley infused mayo based dressing! This potato salad makes dill pickles the star of the dish making a side that’s going to be the hit on any table! There’s nothing like a classic potato salad. Something about the creamy potatoes, pickles and mayo just make it perfect for a great dish. This is the best and easiest potato salad I know how to make. This is my kind of comfort food. Probably because I love potatoes. So not a big surprise.
HOW TO MAKE DILL PICKLE POTATO SALAD
Start by bringing a large pot of water to boil. The simmer the potatoes until fork tender. Once tender plunge into cold water and let them chill a bit. Then drain the potatoes and simply use your fingers to remove the skins.
Second most important thing for this salad is the dressing. I like to make it straight in the serving bowl. First I take couple of small or one large boiled potato and mash them with a fork. Then I add mayo, mustard, lemon juice, oil and herbs and mix super well. The mashed potatoes make the dressing extra creamy and gives a different texture to the salad.
Now cut the potatoes into small chunks and combine with dill pickles, and the dressing. Then stir gently to combine. Chill until ready to serve. And Enjoy!
Red potatoes or Yukon Golds work best for potato salad as they have a waxy texture and do not break down when stirred.
Boil the potatoes with their jackets on. Then simply plunge into cool water for a bit. After they have cooled down simply remove the skins with your fingers. They will easily peel off.
If time permits cook the potatoes in advance and refrigerate for a while before peeling and cubing.
Don’t skip the fresh chives and dill. They really take this salad over the top however make sure that you keep them away from pets as they are poisonous to them.
Dijon mjustard makes a slight difference in the sauce so make sure you add it to the dressing.
Dill pickle relish is a great substitute for chopping all those pickles.
Store in an airtight container in the fridge for up to 3 days.
Check out more recipes:
Potato Pickle Salad
- 1 kg potatoes
- 300 g dill pickles
- 1 handful chives
- 2 small boiled potatoes
- 2 tbsp vegan mayonaise
- 1 tsp dijon mustard
- ½ lemon juice
- 2 tbsp olive oil
- 1 tbsp chopped parsley
- 1 tbsp dired or fresh dill
- ½ tsp salt
- ½ tsp black pepper
- Place the potatoes with skin on to a pot and boil them until fork tender. When cooked pour over cold water and peel with your hands.
- Chopp the dill pickles into small cubes.
- Take 2 small or 1 large potato and add to a serving bowl. Mash it with fork and add the rest of dressing ingredients. Mix well.
- To a dressing add cubed potatoes and pickles and mix well.
- Serve it with a handful of chives and enjoy!