Creamy Dill Potato Salad with Crunchy Chip Topping

Ingredients

- 2 pounds baby yellow or red potatoes
- 2 teaspoons salt, divided
- 1 teaspoon black pepper
- 1 cup mayonnaise
- 1/4 cup dill pickles, finely chopped
- 1/4 cup red onion, finely diced
- 1/4 cup shallots, finely diced
- 2 green onions, thinly sliced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons pickle brine
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 cup kettle-cooked potato chips, crushed

Instructions

1. Prepare the Potatoes:
- In a large pot, add the baby potatoes with enough cold water to cover them by about an inch.
- Add 1 teaspoon of salt to the water.
- Place the pot on the stove over medium-high heat and bring to a boil.
- Reduce the heat to a simmer and cook the potatoes until they are fork-tender, about 15 minutes.
- Drain the potatoes and allow them to cool slightly.

2. Make the Dressing:
- In a large mixing bowl, combine the mayonnaise, dill pickles, red onion, shallots, green onions, fresh dill, pickle brine, Dijon mustard, garlic powder, smoked paprika, remaining 1 teaspoon of salt, and black pepper.
- Stir until all ingredients are well mixed and the dressing is smooth.

3. Assemble the Salad:
- Once the potatoes are cool enough to handle, cut them into bite-sized pieces, leaving the skins on for texture.
- Gently fold the potatoes into the dressing, ensuring each piece is well-coated.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

4. Serve the Salad:
- Before serving, sprinkle the crushed kettle-cooked potato chips over the top of the potato salad for an added crunchy texture.
- Garnish with additional fresh dill if desired.

Preparation & Cooking Times

- Preparation Time: PT15M
15 minutes
- Cooking Time: PT15M
15 minutes
- Cooling & Refrigeration Time: PT30M
30 minutes

Total Time

- PT1H
1 hour

Type of Dish

- Lunch

Keywords

- Potato salad
- Dill
- Kettle chips
- Summer side dish
- Picnic recipe
- Creamy salad
- Homemade dressing
- Fresh herbs
- Vegan option
- Salad recipe

Recipe Yield

- Feeds 4 adults

Calories

- Total Calories: 2,200

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