Description
Nothing welcomes warm weather quite like an irresistible potato salad, and this dill pickle potato salad is at the top of our list for what to bring to picnics and BBQ’s all summer long! It’s made with baby yellow potatoes, thinly sliced red onions that are lightly pickled in vinegar, pickle brine, and two kinds of mustard (YUM), celery, fresh chives and dill, a mayo-based dressing, and of course – dill pickles! It’s fresh yet satisfying thanks to the herbs and the briny pickles, and such a fun & yummy dairy-free take on a favorite side dish!
Ingredients
- 2 pounds yellow baby potatoes, cut in half or quarters (depending on the size)
- 2 teaspoons kosher salt
- 2 tablespoons white wine vinegar
- 2 tablespoons dill pickle brine
- 1 teaspoon Dijon mustard
- 2 teaspoons whole grain mustard
- 1/2 teaspoon black pepper
- 1/2 of a small red onion, thinly sliced
- 1/2 cup mayonnaise
- 2-3 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives (optional)
- 2-3 stalks celery, diced (about 1/2 cup)
- 1/2 cup finely diced dill pickles
- Salt and pepper to taste
Instructions
- Cook the potatoes. Wash and cut the potatoes into halves or quarters, depending on their size – ideally, they should be no thicker than 1/2 inch. Add to a large pot with 2 teaspoons kosher salt and enough water to cover by 1-2 inches. Bring to a gentle simmer and cook, with the lid on, until just fork tender – about 11-13 minutes. Drain and allow to sit in the colander to release steam for 10-15 minutes.
- Marinate the onions. While the potatoes are cooking, in a large bowl (the larger the bowl, the easier it will be to mix and assemble the potato salad), whisk together 2 tablespoons white wine vinegar, 2 tablespoons dill pickle brine, 1 teaspoon Dijon mustard, 2 teaspoons whole grain mustard, and 1/2 teaspoon black pepper until thoroughly combined. Add the thinly sliced red onions and toss to coat, lightly pickling them. Set aside.
- Add potatoes to the onion mixture. When the potatoes have cooled slightly and have mostly stopped releasing steam, add them to the bowl with the onion mixture and gently toss to combine, being careful not to break apart the tender potatoes too much. Move to the refrigerator to chill for at least 30 minutes. This step can be completed more quickly if you chill the potatoes in the freezer instead, removing them to gently stir every 5 minutes or so until they are mostly cool to the touch.
- Finish assembling the potato salad. Once the potatoes are fairly cold, add 1/2 cup mayo, 2-3 tablespoons chopped dill, 2 tablespoons chopped chives, diced celery, and diced dill pickles to the bowl and gently fold everything together to combine until all the ingredients are evenly coated with the dressing. Season to taste with salt and pepper, then transfer to the refrigerator for at least 20 minutes or up to overnight, until you’re ready to serve!
Notes
I recommend using the biggest bowl that you can in order to help the potatoes cool faster, and to give yourself extra room in the bowl for gently mixing everything together.
To make an entirely plant based version of this recipe simply swap the regular mayo for vegan mayo.
Nutritional information is for 6 servings, though depending on what else you’re serving, the recipe could be enough for up to 8.
While the amount of salt listed in the recipe is significant (2 teaspoons), all of that salt will not end up in the potato salad. It’s added to the boiling water to impart some flavor into the potatoes as they cook.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Salad
- Method: Stove top
- Cuisine: American