Description
A tangy, creamy American potato salad featuring tender potatoes, dill pickles, and a zesty dressing made with mayonnaise and pickle brine. Quick to prepare and perfect for summer gatherings, this vegetarian-friendly recipe adds a fresh, satisfying twist to the classic side dish.
Ingredients
2.5 lbs potatoes (Yukon Gold or red potatoes)
1 cup chopped dill pickles
1/4 cup pickle brine
1 cup mayonnaise (full-fat recommended)
1 tablespoon Dijon mustard (alcohol-free variant if necessary)
1 tablespoon granulated sugar
1 teaspoon celery seeds
1/2 cup chopped celery
1/4 cup finely chopped onion
1 teaspoon fresh dill, chopped (optional)
Salt and black pepper to taste
Instructions
Peel and dice potatoes into 1-inch cubes.
Bring a large pot of water to a boil and cook potatoes until tender (15-20 minutes).
Drain potatoes and let cool slightly, then rinse under cold water to stop cooking.
In a mixing bowl, combine mayonnaise, 1 cup chopped pickles, pickle brine, Dijon mustard, sugar, and celery seeds.
Stir in cooled potatoes, chopped celery, and onion until well coated.
Taste and season with salt, pepper, and optional fresh dill.
Chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
Chill the salad for best flavor absorption; refrigerate for up to 3 days in an airtight container.
Adjust pickle amount to suit tanginess preference.
For a vegan version, use plant-based mayonnaise and confirm mustard is alcohol-free.
- Prep Time: 25
- Cook Time: 15
- Category: Salads
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg