Dill Pickle Potato Salad
A tangy twist on a classic favorite, this dill pickle potato salad combines creamy potatoes with zesty pickles for a refreshing and flavorful side dish perfect for any gathering. This recipe is made without mayo and instead uses a tangy pickle vinaigrette!
Ingredients
- 3 lbs red skinned potatoes , cut into 1 inch cubes
- 1 green bell pepper , diced
- ½ cup red onion , diced
- ½ cup dill pickles , diced (add more if desired)
- 3 tablespoons fresh dill , chopped
- 1 tablespoon stone ground mustard
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon white vinegar (plus 3 more tablespoons to toss on the potatoes as they drain)
- 2 tablespoons pickle brine (from the jar of pickles)
- ⅓ cup extra virgin olive oil
Instructions
- Place the cut potatoes in a large pot of cold water. Bring the water to a boil over high heat.
- Reduce the heat slightly to medium-high, cover with a lid and cook the potatoes for 15-20 minutes until they are fork tender. Drain the potatoes using a strainer or colander, and immediately drizzle them with 3 tablespoons of white vinegar. Let time sit for 5-10 minutes in the strainer so all of the excess water drains out.
- Mix the dressing together. Add the dill, mustard, salt, pepper, 1 tablespoon of white vinegar and 2 tablespoons of pickle brine to a small bowl. Whisk together until combined.
- In a large mixing bowl, add the cooked potatoes, green bell pepper, red onion, dill pickles and the dressing. Mix well until everything is combined.
- Serve the salad room temperature (when fresh) or cold from the fridge.
Notes
- I prefer to leave the skin on the potatoes. It think it adds a rustic feel to the dish, as well as more color and texture.
- Make sure to use your favorite brand of pickles; I highly recommend using Claussen or Grillo's (found in the refrigerator section of the grocery store).
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