Dill Pickle Potato Salad
Serves 6
15 mins prep
20 mins cook
35 mins total
Pickles are the star of the show in this delicious Dill Pickle Potato Salad. It's perfect for any summer party!
2 servings
Add the potato chunks to a large pot and cover with cold water. Add 1 tsp salt and bring to a boil over medium-high heat.
Cook until just fork tender, about 20 minutes. Drain and set aside to cool completely.
Meanwhile, in a large mixing bowl, whisk together the mayonnaise, mustard, dill, olive oil, pickle juice, 1/2 tsp salt and pepper.
Add the cooled potatoes, red onion, celery and the sliced dill pickles to the dressing. Toss well to combine.
Refrigerate potato salad for at least 2-3 hours before serving or overnight. Add more salt, pepper and dill to taste.
