Chilled Potato and Dill Pickle Salad
Calling all pickle fans! This potato and dill pickle salad is bursting with salty and fresh flavors. It pairs great with grilled chicken, burgers, or fish. Try adding hard-boiled eggs for a richer version.
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Ingredients
- 2 pounds small potatoes (red, yellow, or a combination of both work well)
- 1/2 cup dill pickles, finely chopped
- 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
- 2 Tbsp pickle brine (from the pickle jar)
- 1 Tbsp Dijon mustard
- 1/2 medium red onion, finely diced
- 2 Tbsp fresh dill, chopped
- 1 tsp garlic powder
- 1/2 tsp salt (adjust to taste; keep in mind that there is salt in the pickle brine)
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
Preparation
- Place whole potatoes in a pot of cold salted water. Bring to a boil, then reduce to a simmer and cook until fork-tender (about 15-20 minutes).
- Drain and let potatoes cool to room temperature. Once cool, refrigerate for at least 1 hour (or overnight) until fully chilled.
- For the dressing, whisk together mayonnaise, pickle brine, Dijon mustard, garlic powder, ΒΌ tsp of smoked paprika, salt, and black pepper in a large bowl.
- Cut the chilled potatoes into bite-sized pieces. Add them to the bowl along with pickles, red onion, and fresh dill. Gently mix to thoroughly coat ingredients with the dressing. Sprinkle with remaining smoked paprika to garnish.
- For best flavor, let the salad sit in the fridge for at least 30 minutes before serving.
