Dill Pickle Potato Salad
Dill Pickle Potato Salad is a delicious and a salty, sour twist on the classic potato salad. This classic salad is always at a midwestern get together, especially if it’s a summer bbq. But why not take the midwestern classic and add another thing people love. Dill Pickles.
Recipe and image compliments
of Laura from Lolo’s Home Kitchen
-
Prep Time
40 Minutes -
Cook Time
15 Minutes -
Servings
8
Ingredients
- 3 lbs red potatoes cooked, diced
- 4-5 hard boiled eggs diced
- ½ small red onion diced
- 1 cup Mayo
- ½ cup Hiland Dairy Sour Cream
- 1 small jar (10 oz) Dill Pickle Relish
- 2 Tablespoons Pickle Juice
- 1 teaspoon celery salt
- 2 Tablespoons chopped chives
- 1 Tablespoon chopped dill
- 1 teaspoon salt
- 1 teaspoon pepper
Directions
- Boil potatoes (you can leave the skin on for boiling—but it’s personal preference).
- Once a fork can be inserted easily (roughly 10-12 minutes of boiling) move potatoes to a bowl and pour cold water over them.
- Remove skins by hand once cool enough to touch. Let potatoes cool completely then cut into chunks.
- Cut the hard boiled eggs into chunks and dice the red onion. Set both aside.
- In a large bowl, combine the potatoes and the eggs.
- In a medium size bowl, combine the sauce ingredients: mayo, Hiland sour cream, red onion, pickle juice, pickle relish, celery salt, chives, dill, salt and pepper. Stir to combine. Taste test and add more pickle juice, salt, celery salt, whatever your taste is.
- Pour the sauce over the potatoes and eggs and stir everything together so it’s all covered.
- Serve! Top with more chopped chives or dill or a small spoonful of pickle relish.
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