Description
A tangy and crunchy potato salad featuring dill pickles and a zesty mustard vinaigrette, perfect for BBQs, potlucks, and quick lunches. This fresh twist on classic potato salad is light, flavorful, and easy to prepare.
Ingredients
Scale
- 2 pounds Yukon Gold or red potatoes, washed and diced into bite-sized pieces
- 1 cup chopped dill pickles (about 150 g)
- 1/4 cup finely diced red onion (about 40 g)
- 2 tablespoons chopped fresh dill leaves
- 2 tablespoons Dijon mustard
- 3 tablespoons apple cider vinegar
- 1/4 cup extra virgin olive oil (60 ml)
- 1 tablespoon honey or maple syrup
- Salt and freshly ground black pepper to taste
- Optional add-ins: chopped hard-boiled eggs, celery, smoked paprika
Instructions
- Place the diced potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 12-15 minutes until potatoes are fork-tender but still hold their shape. Drain and set aside to cool slightly.
- In a medium bowl, whisk together Dijon mustard, apple cider vinegar, and honey. Slowly drizzle in olive oil while whisking vigorously to emulsify the dressing. Season with salt and freshly ground black pepper to taste.
- While potatoes cook, finely dice the red onion, chop the dill pickles, and roughly chop the fresh dill. Prepare any optional add-ins like hard-boiled eggs or celery now.
- Once the potatoes are slightly cooled but still warm, transfer them to a large mixing bowl. Pour the vinaigrette over the potatoes and gently toss to coat. Add the chopped pickles, red onion, and fresh dill. Fold everything together carefully to avoid mashing the potatoes. Taste and adjust seasoning if needed.
- Cover and refrigerate the salad for at least 30 minutes to let the flavors meld. The salad tastes even better the next day. Before serving, give it a gentle stir and garnish with extra fresh dill or smoked paprika if desired.
Notes
Do not overcook potatoes to avoid mushiness; check doneness at 12 minutes. Whisk olive oil slowly into vinaigrette to emulsify. Use fresh dill for best flavor. Chill salad for at least 30 minutes or overnight for best taste. If salad is dry after chilling, add a splash of olive oil or pickle juice. Can prepare vinaigrette a day ahead and whisk before use.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 180
- Sugar: 4
- Sodium: 300
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 25
- Fiber: 3
- Protein: 3
Keywords: potato salad, dill pickle, mustard vinaigrette, summer salad, BBQ side dish, easy potato salad, tangy potato salad, fresh dill, gluten-free, dairy-free