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Dill Pickle Potato Salad is a lightened up potato salad made for dill pickle lovers. Greek yogurt based and loaded with potatoes, dill pickle brine, chopped dill pickles, dill relish and fresh dill.
I finally had my first crazy, super viral video on Facebook a couple of weeks ago when I shared my Dill Pickle Chicken Wings. And it only further cemented my belief that dill pickles are having a moment right now.
They are everywhere. And honestly, people are LOVING them. So I thought, why not add dill pickle to MORE things?
Dill pickle is a common ingredient in most potato salad recipes but this Dill Pickle Potato Salad has a few other dilly additions that make it even better!
Unlike most potato salads that are mayo based, this Dill Pickle Potato Salad is greek yogurt based. There is still mayonnaise, but half the amount of the yogurt. This combo makes it tangy and creamy without being too heavy.
For the dill portion of the recipe it is loaded. There are chopped dill pickles, dill pickle relish, dried dill and for just a splash more dill, I add some of the dill pickle brine.
Potato salad is a BBQ classic for a reason. Over the years I have come up with a few tips that I think will help you make the perfect potato salad.
Tip #1: Cook the potatoes until they are fork tender and then use a potato masher to mash them slightly. You don’t want to make mashed potatoes but the contrasting texture between mashed and whole pieces of potatoes is fabulous.
Tip #2: Add the vinegar (or in this case pickle brine) to the potatoes when they are HOT. This allows them to absorb more of the flavor.
Tip #3: Make it a day ahead of time. That way there is less to do right before dinner/bbq/picnic. I also love doing it the day before because it gives the flavors a chance to develop.
Step #1: To make dill pickle potato salad, boil potatoes in a pot of water until they are fork tender and drain them. Once they are drained, add the dill pickle brine, relish and dill pickles and mash together slightly while the potatoes are still warm.
Step #2: In a separate bowl whisk together the greek yogurt, mayonnaise, dill, garlic, salt and pepper. Then pour over the potatoes.
Step #3: Mix well and let chill for at least 1 hour to give the flavors a chance to develop. Adjust seasoning with salt and pepper if desired.
I just know that this Dill Pickle Potato Salad is going to be the hit at all of our summer BBQs and potlucks this summer. One bite and I think you’ll be making it all the time too!
Looking for other Dill Pickle Recipes?
And check out these recipes to make your BBQ/Potluck the hit of summer:
Boil potatoes in a large pot of water until fork tender, 5 - 7 minutes. Drain.
Transfer warm potatoes to a bowl. Add in pickle brine, chopped pickles and relish. Use a potato masher to mash slightly. There should be some creamed potatoes and some chunks of potatoes.
Add in eggs.
In a small bowl whisk together yogurt, mayonnaise, dill, granulated garlic, salt and pepper. Pour mixture over potatoes and mix until well combined. Cover and let chill for at least 1 hour. Adjust seasoning with salt and pepper if needed. Garnish with fresh dill and more chopped pickles if desired.
Nutrition facts not guaranteed.
Calories: 316 , Total Fat: 7.7g , Saturated Fat: 3g , Cholesterol: 64mg , Sodium: 344mg , Carbohydrates: 43.5g , Fiber: 5.4g , Sugar: 10.2g , Protein: 19.1g
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