Potato Salad with Dill Pickles
This creamy potato salad has all the best parts of the classic salad, with the addition of a healthy dose of dill pickles to take it over the top.
Ingredients
- 2 large eggs
- 1½ pounds (680 g) baby yellow potatoes cut into quarters
- ½ cup mayonnaise
- ⅓ cup chopped dill pickle
- ¼ cup chopped red onion
- ¼ cup chopped celery
- 2 tablespoons chopped fresh parsley
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 2 to 3 teaspoons dill pickle juice
- Salt and freshly ground black pepper
Instructions
- Place the eggs in a small saucepan with ½ cup of water. Bring to a boil over medium-high heat, then cover and reduce the heat to low. Steam the eggs for 11 minutes.
- Use a slotted spoon to transfer the eggs to a bowl of ice water to cool. Peel and chop.
- While the eggs are cooking, place the potatoes in a large saucepan of cold salted water. Bring to a simmer over medium heat, then reduce the heat to maintain a simmer until the potatoes are tender but not falling apart, about 10 minutes.
- Drain the potatoes and spread them in a single layer on a baking sheet to cool.
- While the potatoes are cooling, mix the mayonnaise, pickles, onion, celery, parsley, mustard, vinegar, and pickle juice in a large serving bowl.
- Fold in the cooled potatoes and egg. Taste and add salt and pepper to taste. Cover and chill until you're ready to serve.
Notes
- Soak the onion--If you find the flavor of onion to be overpowering, soak the chopped onion for 10 minutes in a bowl of cold water before draining and adding to the salad.
- Dietary--This recipe is suitable for dairy-free, gluten-free, and vegetarian diets.
Nutrition
Serving: 1 portionCalories: 187kcalCarbohydrates: 26gProtein: 5gFat: 8gCholesterol: 67mgFiber: 2gSugar: 3g
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