Creamy Dill Pickle Potato Salad

Once your potatoes have cooled to the perfect temperature, it's time to prepare the dressing that will elevate this potato salad to new heights. The base of our creamy dill pickle potato salad consists of mayonnaise and sour cream, which together create a rich, velvety texture that complements the potatoes beautifully.

Discover a delightful twist on the classic potato salad with this Creamy Dill Pickle Potato Salad recipe! This dish combines the creaminess of mayonnaise and sour cream with the tangy crunch of dill pickles, creating a refreshing and flavor-packed side. Ideal for summer picnics, barbecues, or family gatherings, this potato salad will quickly become the star of your meal. Follow our step-by-step guide to easily create this mouthwatering dish that everyone will love!

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Ingredients

2 lbs baby potatoes, halved

1 cup dill pickles, diced

1/2 cup red onion, finely chopped

1 cup celery, diced

1 cup mayonnaise

1/4 cup sour cream

2 tablespoons Dijon mustard

2 tablespoons apple cider vinegar

1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

1 teaspoon garlic powder

Salt and pepper, to taste

3 boiled eggs, chopped (optional)

1 tablespoon capers, rinsed (optional)

Instructions

Cook the Potatoes: In a large pot, add the halved baby potatoes and cover them with cold water. Bring to a boil over medium-high heat, and add a generous pinch of salt. Cook for 10-15 minutes, or until the potatoes are fork-tender. Drain and let them cool to room temperature.

Prepare the Dressing: In a separate mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, chopped dill, garlic powder, salt, and pepper until smooth and well combined.

Combine the Ingredients: In a large mixing bowl, combine the cooled potatoes, diced dill pickles, red onion, celery, and the optional chopped eggs and capers if using.

Mix the Salad: Pour the dressing over the potato mixture and gently fold everything together until all the ingredients are evenly coated with the creamy dressing.

Chill: Cover the potato salad with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld together. For best results, let it chill for a few hours or overnight.

Serve: Before serving, give the salad a gentle stir, taste, and adjust seasoning if necessary. Garnish with additional fresh dill if desired and serve cold.

Prep Time: 15 minutes | Total Time: 2 hours | Servings: 6-8