My Dill Pickle Potato Salad Is the Star of Summer

My Dill Pickle Potato Salad Is the Star of Summer

from simplyrecipes.com
Side Dish
30 min
329 kcal / serving

This dill pickle potato salad recipe swaps in chopped dill pickles for the celery and pickle brine for the vinegar found in a traditional potato salad. A shower of crushed potato chips on top brings some tantalizing crunch along with lots of tangy dill pickle flavor.

Ingredients

  • 1 poundbaby yellow or red potatoes
  • salt and freshly ground black pepper
  • ½ cupmayonnaise
  • ½ cupchopped dill pickles
  • ½ cupdiced red onion, shallots or green onions
  • ¼ cupminced fresh dill, plus more for garnish
  • 3 tablespoonspickle brine
  • 2 tablespoonsdijon mustard
  • ½ teaspoongarlic powder
  • ½ teaspoonsmoked paprika
  • ¼ cupcrushed kettle-cooked potato chips (plain, salt and vinegar, or dill pickle flavored)

Directions

  1. 1

    Cook the potatoes: Add the potatoes to a large pot and cover with cold water by about 1 inch. Season the water with salt and bring to a boil over medium-high. Cook the potatoes until they are fork tender, 10 to 15 minutes depending on the size of the potatoes.

  2. 2

    Make the dressing: Meanwhile, in a large bowl, combine the mayonnaise, pickles, onion, dill, pickle brine, mustard, garlic powder, and smoked paprika. Whisk until combined. Season with salt and pepper to taste.

  3. 3

    Prep and add the potatoes: Drain the potatoes in a colander and let cool.  Once cool enough to handle, cut smaller potatoes in half and larger ones into quarters. Add the potatoes to the bowl with the dressing. Toss together, making sure the potatoes are fully coated. Taste and add additional salt and pepper as needed.

  4. 4

    Chill: Cover the bowl and chill for at least 1 hour or up to overnight.

  5. 5

    Serve: When ready to serve, remove the potato salad from the fridge and top with the crushed potato chips, extra minced dill, and a few cracks of black pepper for garnish. Store leftovers in an airtight container for up to 5 days. Love the recipe? Leave us stars and a comment below!