Ultimate Dill Potato Salad Delight

Ingredients

- 1.5 lbs red potatoes, diced
- 3 hard-boiled eggs, chopped
- 1 cup diced dill pickles
- 1/2 cup diced onions
- 1/2 cup mayonnaise
- 2 tablespoons dill pickle brine
- 1 tablespoon chopped fresh dill
- 1/2 cup diced celery
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons pickle juice

Instructions

1. Prepare the Potatoes:
- Place diced red potatoes in a large pot.
- Fill the pot with enough water to cover the potatoes, add a pinch of salt, and bring to a boil over medium-high heat.
- Reduce heat to medium and simmer for approximately 10 minutes until potatoes are tender but not mushy.
- Drain the potatoes using a colander and let them cool to room temperature.

2. Prepare the Dressing:
- In a large mixing bowl, combine mayonnaise, dill pickle brine, Dijon mustard, salt, and pepper.
- Whisk the ingredients together until smooth and well combined.

3. Assemble the Salad:
- Add the cooled, cooked potatoes to the mixing bowl with the dressing.
- Gently fold in chopped hard-boiled eggs, diced dill pickles, diced onions, and diced celery.
- Add the pickle juice and freshly chopped dill, and gently toss the salad to ensure all ingredients are evenly coated with the dressing.

4. Final Touches:
- Adjust seasoning with more salt and pepper if needed.
- Chill the salad in the refrigerator for at least 1 hour before serving to allow flavors to meld together.

5. Serve and Enjoy:
- Transfer the salad to a serving dish, garnish with additional dill if desired, and serve chilled.

Preparation & Cooking Time

PT25M
25 minutes

Total Time

PT1H25M
1 hour 25 minutes

Type of Dish

Lunch

Keywords

Potato Salad, Dill Pickle, Creamy Potato Salad, Hard-Boiled Eggs, Summer Lunch, Potluck, Picnic, Homemade Salad, Easy Recipe, Traditional Dish

Recipe Yield

Feeds 4 adults

Calories

Approximately 1200 calories for the entire dish

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