If you're a pickle lover, you need to try this Pickle Potato Salad ASAP. Tender potatoes, crunchy pickles and a creamy dill sauce.
Course Side Dish
Cuisine American
Keyword pickle potato salad
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 12servings
Author Meg's Everyday Indulgence
Ingredients
2lbs.yukon gold potatoes
1/4 cup + 2 Tbsp.pickle juice, divided
1/4cupmayo
1/2cupsour cream
1/2tsp.kosher salt
3Tbsp.fresh dill, chopped
3/4cupchopped pickles
Chives, for garnish
Instructions
Add whole potatoes to a pot of cold water. Bring to a boil and cook for 10-20 minutes, until tender but not falling apart. Drain and allow to cool enough to handle. Dice into bite-size chunks and place in a bowl. Drizzle with 1/4 cup pickle juice and stir gently to coat. Let cool.
Meanwhile, in a large bowl whisk together mayo, sour cream, salt, dill and 2 tablespoons pickle juice. Stir in potatoes and chopped pickles. Sprinkle with chopped chives.