Dill Pickle Potato Salad is a delicious and a salty, sour twist on the classic potato salad. This classic salad is always at a midwestern get together, especially if it’s a summer bbq. But why not take the midwestern classic and add another thing people love. Dill Pickles.
Now, full transparency. I am not a fan of pickles, however, I loved this potato salad. I feel like that should actually be a selling point for this pickle potato salad. My pickle loving daughter and husband were big fans of this midwestern salad so I think it’s gonna stick around for the next bbq.
The ingredients are very simple, all the normal potato salad ingredients like mayo and Hiland Dairy Sour Cream plus a few extras that go well with dill pickles.
Here’s what you’ll need:
– red potatoes
– hard boiled eggs
– red onion
– mayo
– Hiland Dairy sour cream
– pickle juice
– dill pickle relish
– celery salt
– chives
– dill
– salt/pepper
The most tedious part of this whole recipe is peeling the potatoes, the rest of it is easy.
Step 1: Boil the potatoes until a fork inserts into them easily. Set aside to cool completely then cut potatoes into chunks.
Step 2: Prepare the hard boiled eggs by cutting them into pieces. In a large bowl, combine the potatoes and the hard boiled eggs.
Step 3: To make the sauce: in a medium bowl, combine the mayo, Hiland sour cream, red onions, celery salt, pickle juice, dill pickle relish, chives, dill, and salt and pepper. Stir together to combine.
Step 4: Pour the creamy sauce over the potatoes and eggs and then stir to get everything coated in the sauce. Top with extra chives, dill, or more pickle relish.
The hardest part of making potato salad is the potatoes, but also a very important part and definitely worth it.
You can leave the peel on if you would rather leave it on in your salad, it doesn’t change the flavor at all and makes it a bit more rustic. Totally a personal preference.
You can either peel the potatoes before you boil or after.
If you peel the potatoes after- boil until done then transfer potatoes into a bowl of cold water and let sit for a few minutes. Then you can peel the potatoes by hand and they will more easily be removed.
If peeling before cooking- you can also dice potatoes prior to boiling. Also transfer cooked potatoes to a bowl of cold water to stop the cooking process.
Absolutely! I suggest preparing the sauce ahead of time, and storing it separate from the potatoes and eggs. Then pour over and combine when ready to serve.
You can also store the completed pickle salad in an airtight container for about 2-3 days.
Check out the easy recipe below and let me know what you think! Also, be sure to check out these other creamy side recipes that I love!
Dill Pickle Potato Salad is a delicious and a salty, sour twist on the classic potato salad. This classic salad is always at a midwestern get together, especially if it’s a summer bbq. But why not take the midwestern classic and add another thing people love. Dill Pickles.
3 lbs red potatoes, cooked, diced
4–5 hard boiled eggs, diced
½ small red onion, diced
1 cup Mayo
½ cup Hiland Dairy Sour Cream
1 small jar (10 oz) Dill Pickle Relish
2 Tablespoons Pickle Juice
1 teaspoon celery salt
2 Tablespoons chopped chives
1 Tablespoon chopped dill
1 teaspoon salt
1 teaspoon pepper
Boil potatoes (you can leave the skin on for boiling- but it’s personal preference). Once a fork can be inserted easily (roughly 10-12 minutes of boiling) move potatoes to a bowl and pour cold water over them. Remove skins by hand once cool enough to touch. Let potatoes cool completely then cut into chunks.
Cut the hard boiled eggs into chunks and dice the red onion. Set both aside.
In a large bowl, combine the potatoes and the eggs.
In a medium size bowl, combine the sauce ingredients: mayo, Hiland sour cream, red onion, pickle juice, pickle relish, celery salt, chives, dill, salt and pepper. Stir to combine.Taste test and add more pickle juice, salt, celery salt, whatever your taste is.
Pour the sauce over the potatoes and eggs and stir everything together so it’s all covered.
Serve! Top with more chopped chives or dill or a small spoonful of pickle relish.
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