Print

Classic Creamy Potato Salad with Dill Pickles

classic creamy potato salad with dill pickles - featured image
Print Recipe

A quick and easy creamy potato salad featuring Yukon Gold potatoes and tangy dill pickles, perfect for cookouts and potlucks. This salad balances creamy mayo with bright vinegar and crunchy pickles for a nostalgic yet fresh flavor.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and cut into bite-sized chunks
  • 1 cup finely chopped dill pickles (about 150 g)
  • 1 cup good-quality mayonnaise (240 ml)
  • 2 tablespoons Dijon mustard (30 ml)
  • 1 tablespoon apple cider vinegar (15 ml)
  • 1/2 cup finely diced celery (about 50 g)
  • 1/4 cup finely minced red onion (about 40 g)
  • 3 large hard-boiled eggs, chopped (optional)
  • 2 tablespoons fresh dill, chopped (optional)
  • Salt and freshly cracked black pepper to taste
  • 1 teaspoon granulated sugar (optional)

Instructions

  1. Wash, peel, and cut the Yukon Gold potatoes into roughly 1-inch chunks.
  2. Place potatoes in a large pot, cover with cold water by about 1 inch, add a pinch of salt, and bring to a boil over medium-high heat.
  3. Reduce to a simmer and cook until tender but not mushy, about 12-15 minutes. Test by piercing with a fork.
  4. Drain potatoes in a colander and let cool slightly.
  5. Place eggs in a small pot, cover with water, bring to a boil, then cover and remove from heat. Let sit for 10 minutes.
  6. Cool eggs under cold running water, peel, and chop.
  7. While potatoes cool, finely dice dill pickles, celery, and red onion. Chop fresh dill if using.
  8. In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar (if using), salt, and pepper until smooth.
  9. Gently fold warm potatoes into the dressing to avoid breaking them.
  10. Add chopped pickles, celery, onion, eggs, and dill; fold until evenly coated.
  11. Taste and adjust seasoning with salt, pepper, or vinegar as needed.
  12. Cover and refrigerate for at least 1 hour before serving to let flavors meld.

Notes

Toss potatoes with dressing while still slightly warm for creamier texture. Chill at least 1 hour before serving for best flavor. Use Yukon Gold or red potatoes to hold shape. Avoid overcooking potatoes to prevent mushiness. For a lighter version, substitute half the mayo with Greek yogurt. Vegan option: use vegan mayo and omit eggs or substitute with diced firm tofu.

Nutrition

Keywords: potato salad, creamy potato salad, dill pickles, cookout recipe, summer salad, easy potato salad, picnic side dish

Find it online: https://yumyep.com/classic-creamy-potato-salad-with-dill-pickles-easy-cookout-recipe/