Dill Pickle Potato Salad for BBQs and Potlucks

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Dill Pickle Potato Salad with tender potatoes, crisp pickles, and a creamy tangy dressing, perfect for BBQs and potlucks.

Scale

2 pounds Yukon gold potatoes, cut into even chunks

1 cup dill pickles, finely chopped

2 tablespoons pickle juice

3/4 cup mayonnaise

2 tablespoons Dijon mustard

1/2 cup celery, finely diced

1/4 cup red onion, finely chopped

2 tablespoons fresh dill, chopped

Salt to taste

Black pepper to taste

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1. Place potatoes in a pot of cold salted water.

2. Bring to a boil and cook until just fork-tender.

3. Drain potatoes and let them cool slightly.

4. In a bowl, mix mayonnaise, mustard, and pickle juice.

5. Season the dressing with salt and black pepper.

6. Add slightly warm potatoes to a large mixing bowl.

7. Add chopped pickles, celery, onion, and fresh dill.

8. Pour dressing over the mixture.

9. Gently fold everything together until evenly coated.

10. Cover and refrigerate for at least one hour.

11. Remove from fridge before serving and stir lightly.

12. Adjust seasoning if needed and serve.

Cut potatoes evenly for consistent cooking.

Do not overcook potatoes to maintain structure.

Mix while potatoes are slightly warm for better flavor absorption.

Fold gently to keep texture intact.

Chill before serving for best flavor and consistency.

Find it online: https://slicesync.com/dill-pickle-potato-salad/