Description
Creamy pickle potato salad dances with tangy dill pickles and crisp potatoes, creating a zesty summer side dish. Rich flavors and crunchy textures invite you to savor each refreshing bite of this classic picnic favorite.
Ingredients
Scale
Main Ingredients:
- 2 lbs (907 grams) small Yukon Gold or red potatoes, unpeeled, quartered or halved
Dressing Ingredients:
- 1/2 cup (120 milliliters) mayonnaise
- 2 tablespoons (30 milliliters) pickle brine
- 1 tablespoon (15 milliliters) Dijon mustard
- 1 tablespoon (15 milliliters) apple cider vinegar or white wine vinegar
Flavor and Texture Enhancers:
- 1/4 cup (40 grams) finely chopped celery
- 1/4 cup (40 grams) finely chopped red onion
- 2 tablespoons (8 grams) chopped fresh dill
- 1 teaspoon (5 grams) salt, for boiling water
- Salt and pepper to taste
Optional Garnishes:
- Fresh dill sprigs
- Paprika
Instructions
- Prepare the potatoes by submerging them in a generously salted cold water bath. Heat the water to a rolling boil and simmer until the potatoes yield effortlessly when pierced with a fork, approximately 15-20 minutes. Monitor closely to prevent mushiness.
- Quickly drain the potatoes and allow them to cool momentarily. Spread them on a flat surface to expedite cooling and prevent continued cooking.
- Create a creamy flavor base by whisking together mayonnaise, tangy pickle brine, zesty Dijon mustard, and a splash of vinegar in a spacious mixing vessel.
- Incorporate crisp celery, piquant red onion, and fragrant dill into the dressing. Season with salt and pepper, adjusting the proportions to achieve a harmonious flavor profile that balances tanginess and richness.
- Gently fold the slightly cooled potatoes into the prepared dressing, ensuring each potato piece is thoroughly coated with the creamy mixture.
- Seal the potato salad and refrigerate for a minimum of 30 minutes, allowing the flavors to meld and the texture to develop a cohesive consistency.
- Before presentation, tenderly redistribute the salad and optionally garnish with delicate dill sprigs and a light dusting of paprika for visual appeal and added depth of flavor.
Notes
- Prevent potato mushiness by cutting potatoes into uniform sizes before boiling, ensuring even cooking and perfect texture.
- Use waxy potatoes like Yukon Gold or red potatoes for a firmer salad that holds its shape better during mixing and chilling.
- Drain potatoes immediately after cooking and spread them out to cool quickly, stopping the cooking process and preventing waterlogged potatoes.
- Adjust pickle brine quantity based on desired tanginess – start with less and add gradually to control the flavor intensity.
- Create a lighter version by substituting half the mayonnaise with Greek yogurt for reduced calories without compromising creamy texture.
- Cool the potato salad completely before serving to allow flavors to develop and dressing to absorb into potatoes, enhancing overall taste.
- Keep potato salad refrigerated and consume within 3-4 days for optimal freshness and food safety.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Lunch, Side Dish, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 290
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg