Dill Pickle Potato Salad
This Dill Pickle Potato Salad is everything you want from a vinaigrette-based potato salad. Tender potatoes combined with chopped crunchy dill pickles, a light vinaigrette made with pickle juice, and finished with extra fresh dill. It’s refreshing for a warm day, a perfect side dish for summer grilling, and ideal for dill pickle lovers.
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Servings: 6 servings as a side
Ingredients
- 1.5 lbs baby potatoes halved
- ½ cup dill pickles minced
- 1 small red onion sliced
For the vinaigrette:
- ½ cup fresh dill minced
- 2 tablespoon pickle juice
- 2 tablespoon red wine vinegar
- 1 tablespoon stone ground dijon mustard
- ⅓ cup extra virgin olive oil
- 2 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Boil the potatoes. Place the cut potatoes in a large pot and cover with room temp salted water. Set it over high heat and bring to a boil. Cook for 20 minutes (about 10 minutes once it's at a boil) until fork tender, then drain and set aside.
- Make the vinaigrette. In a small bowl, whisk together all ingredients of the vinaigrette.
- Combine and mix together the ingredients in a large bowl. To a large mixing bowl, add the cooked potatoes, the pickles, onion, and dressing. Toss to combine. Add more salt as needed to taste.
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Nutrition Estimate
Calories: 208kcal | Carbohydrates: 23g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 983mg | Potassium: 555mg | Fiber: 3g | Sugar: 2g | Vitamin A: 329IU | Vitamin C: 27mg | Calcium: 36mg | Iron: 1mg