Quick & Easy Dill Pickle Potato Salad
Dill Pickle Potato Salad. A delicious creamy tangy potato salad that only takes 30 minutes to make! Perfect as a side dish. I also share how to make this vegan.
Ingredients
- 1.5 lb baby potatoes red kind, quartered & skin on
- ½ cup fresh dill finely chopped
- 2 green onions finely chopped
- ¼ red onion diced
- ½ cup dill pickles finely chopped
- 1 teaspoon dill pickle juice
- 2 tablespoon lemon juice
- 2 teaspoon apple cider vinegar or white vinegar
- 1 teaspoon dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ cup mayonnaise or sub with vegan mayo if you're vegan
Instructions
- Bring a large pot of water to boil. Add in baby potatoes. Boil for 10-12 minutes uncovered until fork tender. Strain the potatoes. Do not rinse off with cold water.
- In a large mixing bowl, add cooked potatoes. While they are hot, add in remaining ingredients starting with the fresh dill, red onions, and green onions. Followed by dill pickles, pickle juice, lemon juice, apple cider vinegar, mustard, all the spices, and mayo.
- Gently mix together with a spatula until well combined. Chill in the fridge for a couple of hours or overnight for best results. But if you're impatient like me, you can enjoy it warm!
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Suggested Equipment & Products
Nutrition
Calories: 324kcal | Carbohydrates: 35g | Protein: 4g | Fat: 18g | Saturated Fat: 2g | Sodium: 946mg | Potassium: 817mg | Fiber: 4g | Sugar: 2g | Vitamin A: 560IU | Vitamin C: 44mg | Calcium: 48mg | Iron: 2mg