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Dill Pickle Potato Salad

Recipe courtesy of zimmysnook

Servings

6

Prep Time

20 minutes

Cook Time

15 minutes

Cuisine

4th of July

Category

Side Dish, Appetizer

"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!"

Ingredients

  • 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)

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  • 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

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  • ProBond 8qt Stockpot

Directions

  1. Boil the potatoes until just tender (not breaking apart) Approximately 15 minutes. Drain and sprinkle with a little salt. Set aside to cool.

  2. Put all the dressing ingredients in a jar with a tight-fitting lid and shake well to combine.

  3. In a bowl, gently toss the cooled potatoes, pickles, celery, and onions with 1/2 cup of dressing.

  4. Sprinkle with chives and refrigerate at least two hours before serving. Serve with extra dressing.