Crunchy dill pickles tossed together with creamy red, white, and blue potatoes, a huge handful of fresh dill and scallions. Dill pickle potato salad is quite literally THE BEST potato salad you will ever eat, for pickle lovers everywhere!
What you need for this recipe: dill pickles, 3 lbs. potatoes, fresh dill, mayonnaise (I used avocado mayonnaise), scallions, salt, pepper, and garlic powder.
Potato salad may very well be one of my favorite foods in the whole wide world. It is absolutely something that should and can be enjoyed on a healthy diet (but you know my food philosophy, there is room for everything!). Potato salad is also a dish that you should know how to make and make well.
Growing up my aunt Mamie, grandma, and mom made AMAZING potato salad, each one a little different, each one totally crave-able.
I have played around with different versions for years, pesto potato salad is a winner, potato salad with eggs, french potato salad with a ton of fresh tarragon, and now… ladies and gentlemen, I present the BEST of all. Sorry family, but this trumps gramma's, mom's and aunt Mamie's.
It is pickle potato salad.
My excitement for this dish is extreme. Here is what you can look forward to:
- The perfect pickle to potato ratio. I'm talking a pickle in every single bite!
- Creamy pickle dressing. Yes, you read that right.
- Fresh dill and scallions for the necessary pickle counterpoint
- The BEST potato salad you've ever had!
Start with really good potatoes. I used red-bliss potatoes, Yukon gold potatoes, and blue (or purple) potatoes. I love the combination of texture, flavor, and diversity of nutrients with different colored potatoes. I am also a stickler for where I buy my potatoes, farmers market or fresh garden potatoes taste leaps and bounds better than grocery store potatoes. Potatoes are in season (in the northeast) from now all the way through November. Good news potato salad lovers, you should make it all the way through late fall. I have just made the official declaration that potato salad is no longer a food reserved for summer 🙂
Boil your potatoes whole and keep the skin on. Yes, keep the skin on. Potato skins contain fiber, potassium, and vitamin C. A little bite of potato skin in the salad also adds the perfect amount of texture.
Allow the potatoes to cool and then dice and set aside.
Prepare your dressing with mayonnaise, I use Primal Kitchen Avocado Mayonnaise, a healthier alternative to traditional mayo. Add pickle juice, of course! scallions, and pickles. A good amount of salt, pepper, and garlic powder complete the dressing.
Then toss all of that goodness together in a huge bowl. I served this yesterday at a family picnic and it was affectionally called “pickle delight”. As in, “please pass more of that pickle delight”. Yup, I made this pickle delight and if you are a dedicated pickle lover well then you will clearly love it too!
Dill Pickle Potato Salad
- Wash potatoes well and add to a large pot of water with 1 tbsp sea salt. Bring to a rolling boil and cook until potatoes are fork tender, about 20 minutes, drain into a colander. Set colander back in pot and cover with a towel and allow to steam for an additional 10 minutes. When potatoes are cool enough cut them into quarters (depending on their size, you may need to cut smaller or larger).
- Meanwhile in a large bowl whisk together mayonnaise, pickle juice, garlic powder, salt and pepper. Add diced pickles and scallions
- Toss potatoes with dressing, cover and put in refrigerator for several hours to cool.
- I used a combination of red bliss, yukon gold, and blue/purple potatoes.
- I used dill pickles, you can use any kind of pickle you like.
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