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!
Course: Side Dish
Author: Abra Pappa, MS, CNS, LDN
3lbspotatoes*See notes for potato variety*
2 cupsdiced dill picklesI used 1 1/2 jars of pickles (32 ounce jars)
1 cupdiced scallion
1/2cupchopped fresh dill
1cupmayonnaiseI use Primal Kitchen Avocado Mayonnaise
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.