Dill Pickle Potato Salad

Rated 5.0 stars by 1 users
Side Dish, Appetizer
6
20 minutes
15 minutes
"This dill pickle potato salad has quickly become a favorite around our home. Slightly creamy, a little tangy, with a hint of spice. Make it ahead of time and pull it out when it’s time to eat. Perfect for casual get togethers and ideal for summertime barbecues. Delicious paired alongside your favorite grilled dishes. Try it with ribs, skewers, burgers, steaks, chicken, fish, or just grilled vegetables!"
Author:Recipe courtesy of zimmysnook
2 lbs small red skinned potatoes, quartered
1/2 cup dill pickles, diced
1 cup celery, diced
1/2 red onion, thinly sliced
2 tbsp fresh chives, chopped
Chive flowers for garnish (optional)
1/2 cup mayonnaise
1/4 cup olive oil
1/2 cup pickle juice
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1/4 tsp salt
1/2 tsp pepper
1 tsp cayenne
ProBond 8qt Stockpot
Boil the potatoes until just tender (not breaking apart) Approximately 15 minutes. Drain and sprinkle with a little salt. Set aside to cool.
Put all the dressing ingredients in a jar with a tight-fitting lid and shake well to combine.
In a bowl, gently toss the cooled potatoes, pickles, celery, and onions with 1/2 cup of dressing.
Sprinkle with chives and refrigerate at least two hours before serving. Serve with extra dressing.
NEW! Stainless steel pasta insert turns your 8qt stockpot into the perfect vessel for boiling and draining pasta.
NEW! Elegant induction optimized copper, the rounded bottom saucier is ideal for whisking.
NEW! Tri-ply stainless steel clad one-pound Loaf Pan for savory and sweet breads and loaves.
Sign Up To Our Newsletter