Take a bite down memory lane with this creamy, zesty Dill Pickle Potato Salad — just like Grandma used to make! 🥔✨ Packed with tender potatoes, crunchy dill pickles, and a perfectly seasoned creamy dressing, this salad delivers bold flavor with every bite.
Whether you’re serving it at a summer BBQ, picnic, or holiday table, it’s the side dish that always disappears first. Tangy, comforting, and delightfully nostalgic, this is not your average potato salad — it’s a flavor-packed family favorite you’ll crave year-round! 💛🥄
Creamy, tangy, and packed with the zesty crunch of dill pickles — this old-fashioned potato salad is the ultimate comfort side dish with a flavorful punch.
Ingredients:
- 2 lbs (about 6 cups) Yukon Gold or red potatoes, peeled and diced
- 3/4 cup mayonnaise
- 1/4 cup sour cream (optional, for extra creaminess)
- 1 tbsp yellow mustard
- 1/2 cup dill pickles, finely chopped
- 2 tbsp pickle juice
- 2–3 hard-boiled eggs, chopped
- 1/4 cup red onion or green onion, finely diced
- 1/4 tsp garlic powder
- Salt & pepper to taste
- Optional: chopped fresh dill or paprika for garnish
Instructions:
- Boil the potatoes: Place diced potatoes in a pot, cover with water, and boil until fork-tender (about 10–12 minutes). Drain and let cool completely.
- Make the dressing: In a large bowl, mix mayo, sour cream (if using), mustard, pickle juice, garlic powder, salt, and pepper.
- Combine ingredients: Add the cooled potatoes, chopped pickles, eggs, and onions to the dressing. Gently mix until well coated.
- Chill: Cover and refrigerate for at least 1–2 hours to allow flavors to meld.
- Serve: Garnish with extra dill pickles, fresh dill, or a sprinkle of paprika before serving, if desired.
