Description
A delicious and easy potato salad that combines tender potatoes with the tangy crunch of dill pickles, perfect for picnics and family dinners.
Ingredients
Scale
- 2 pounds potatoes
- 1 cup dill pickles, chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1/4 cup red onion, chopped
- 1/4 cup celery, chopped
- Salt and pepper to taste
- Fresh dill for garnish (optional)
Instructions
- Boil the potatoes in salted water until fork-tender. Drain and let cool.
- Cut the cooled potatoes into bite-sized pieces in a large bowl.
- Mix together the mayonnaise, sour cream, mustard, salt, and pepper in another bowl.
- Add the chopped pickles, red onion, celery, and the dressing to the potatoes.
- Stir gently until everything is combined.
- Taste and adjust seasoning if necessary.
- Refrigerate for at least 30 minutes before serving. Garnish with fresh dill if desired.
Notes
For added crunch, consider including bell peppers or cucumbers. Make it ahead of time for enhanced flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg