Dill Pickle Potato Egg Salad

Kitchen Tips

  • Potato Variety: While red potatoes work beautifully in this recipe, you can also use Yukon Gold or other waxy potato varieties.
  • Mayonnaise Alternatives: If you prefer a lighter option, you can use Greek yogurt or a mix of yogurt and mayonnaise in the dressing.
  • Customize: Feel free to add some fresh herbs like dill, chives, or parsley for an extra layer of flavor and freshness.

FAQs

Q: Can I leave the potato skins on?

A: Absolutely, you can leave the potato skins on if you prefer a more rustic and fiber-rich salad.

Q: Can I use sweet pickles instead of dill pickles?

A: While dill pickles provide a tangy and savory flavor, you can use sweet pickles if you enjoy a sweeter and milder taste.

Q: How long can I store leftover potato salad?

A: Leftover potato salad can be stored in an airtight container in the refrigerator for up to 3-4 days.

Conclusion

With this recipe for Dill Pickle Potato Egg Salad, you’ve got a delightful twist on a classic dish that’s bound to be a crowd-pleaser. Share this tangy and creamy potato salad at your next gathering and savor the wonderful flavors. Explore more delicious recipes on our blog and enjoy your homemade potato salad!

Dill Pickle Potato Egg Salad

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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 4 pounds medium red potatoes, peeled and halved
  • 5 eggs, hard-boiled
  • 1 cup dill pickles, chopped
  • 1 small onion, chopped
  • 1 1/2 cups mayonnaise
  • 1 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Paprika (for garnish)

Instructions

Step 1: Prepare the Potatoes

In a large pot, place the peeled and halved red potatoes. Add enough water to cover them by about an inch.

Bring the water to a boil and cook the potatoes for approximately 15 minutes or until they are fork-tender.

Drain the cooked potatoes and allow them to cool.

Step 2: Prep the Ingredients

Once the potatoes have cooled enough to handle, cut them into bite-sized chunks. Place the potato chunks in a large mixing bowl.

Chop 4 of the hard-boiled eggs and slice the fifth one. Add the chopped eggs, chopped dill pickles, and the chopped onion to the potatoes.

Step 3: Make the Dressing

In a separate mixing bowl, combine the mayonnaise, celery seed, salt, and pepper.

Pour this creamy mixture into the bowl with the potatoes, eggs, pickles, and onions.

Gently stir the ingredients until everything is well coated in the dressing.

Step 4: Garnish and Chill

Top your Dill Pickle Potato Egg Salad with the sliced hard-boiled egg and a sprinkle of paprika for a touch of color and flavor.

Cover the salad and refrigerate it for at least 2 hours before serving. For even better flavor, you can chill it overnight to allow the flavors to meld.

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