Description
Crispy dill pickle potato salad is the ultimate summer side dish, combining creamy potatoes with crunchy dill pickles for a refreshing flavor experience. Perfect for picnics, barbecues, or family gatherings, this salad brings joy to every occasion with its vibrant colors and satisfying textures. Easy to prepare and bursting with tangy goodness, it’s a crowd-pleaser that will have everyone asking for seconds.
Ingredients
Scale
- 2 lbs Yukon Gold or red potatoes, diced
- 1 cup dill pickles, chopped
- ½ cup red onion, finely chopped
- ¼ cup fresh dill, chopped
- 1 cup sour cream
- ½ cup mayonnaise
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Rinse and dice the potatoes into even chunks. Place them in a pot covered with cold water.
- Bring water to a boil over medium-high heat. Add salt and cook potatoes until fork-tender (10-15 minutes). Drain and cool.
- In a large bowl, mix sour cream, mayo, lemon juice, salt, and pepper until smooth.
- Gently fold in cooled potatoes, dill pickles, red onion, and fresh dill.
- Adjust seasoning as needed and serve immediately or chill for an hour to enhance flavors.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg