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Dill Pickle Potato Salad

Zesty Dill Pickle Potato Salad for Your Summer Grills

This Dill Pickle Potato Salad is a refreshing side for summer grills, featuring tender potatoes, crunchy dill pickles, and a zesty vinaigrette.
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Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 2 pounds Baby Potatoes halved
  • 1 cup Dill Pickles minced
  • 1 small Red Onion thinly sliced
  • 2 tablespoons Fresh Dill finely minced
For the Vinaigrette
  • 1/4 cup Pickle Juice
  • 2 tablespoons Red Wine Vinegar or white vinegar
  • 1 tablespoon Stone Ground Dijon Mustard high-quality
  • 3 tablespoons Extra Virgin Olive Oil
  • to taste Kosher Salt
  • to taste Black Pepper

Equipment

  • Large pot
  • Colander
  • Mixing Bowl
  • Whisk
  • Knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Boil halved baby potatoes in a large pot of salted water. Cook for about 20 minutes until fork-tender. Drain and let cool.
  2. Prepare vinaigrette by whisking together pickle juice, red wine vinegar, Dijon mustard, and olive oil. Season with salt and pepper.
  3. Combine cooled potatoes, minced dill pickles, and sliced red onion in a large bowl. Pour vinaigrette over and mix gently.
  4. Fold in minced fresh dill to the salad. Mix gently to distribute.
  5. Refrigerate for at least 30 minutes before serving. Serve chilled or at room temperature.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 250mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 50IUVitamin C: 15mgCalcium: 25mgIron: 1mg

Notes

For best flavor, allow the salad to chill and the flavors to meld. Adjust seasoning to taste prior to serving.

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