Quick & Easy Dill Pickle Potato Salad
A delicious creamy tangy potato salad with dill pickles! This quick and easy dill pickle potato salad is a great side dish ready in 20 minutes with simple ingredients. Perfect for any barbecue or picnic! I also share how to make this vegan.
Ingredients
- 1.5 lb baby potatoes 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 from the pickle jar
- 2 tablespoon lemon juice
- 2 teaspoon apple cider vinegar or white vinegar/rice vinegar
- 1 teaspoon dijon mustard or sub with regular 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 potatoes. Boil for 10-12 minutes uncovered until fork tender. Strain the potatoes. Do not rinse off with cold water.
- Transfer cooked potatoes to a large mixing bowl. 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. For optimal taste, store in the fridge for a couple of hours or overnight. But if you're impatient like me, you can enjoy it warm!
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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