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Creamy Classic Potato Salad Recipe with Tangy Dill Pickles Easy and Perfect

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A creamy and tangy potato salad featuring tender Yukon Gold or red potatoes combined with a flavorful mayo and sour cream dressing, accented by crunchy dill pickles. Perfect for summer gatherings, barbecues, and potlucks.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, washed and cut into bite-sized pieces
  • 3/4 cup finely chopped dill pickles
  • 1 cup full-fat mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 stalk celery, finely diced
  • 1 small red onion, finely chopped
  • 2 tablespoons fresh dill, finely chopped
  • Salt and pepper to taste

Instructions

  1. Place peeled or unpeeled potato chunks in a large pot and cover with cold water by about an inch. Add a pinch of salt.
  2. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes until tender but not mushy; test by piercing with a fork.
  3. Drain the potatoes in a colander and rinse briefly with cold water to stop cooking. Let them cool completely or chill in the fridge for about 20 minutes.
  4. In a mixing bowl, combine mayonnaise, sour cream, yellow mustard, apple cider vinegar, salt, and pepper. Whisk until smooth and creamy but pourable.
  5. Finely dice celery, red onion, and dill pickles. Chop fresh dill finely.
  6. Gently fold the cooled potatoes, chopped veggies, pickles, and fresh dill into the dressing. Stir carefully to coat all pieces without breaking the potatoes.
  7. Taste and adjust seasoning, adding more salt, pepper, or vinegar if needed.
  8. Cover the bowl with plastic wrap and chill for at least 1 hour before serving.

Notes

Use waxy potatoes like Yukon Gold or red potatoes to hold shape. Avoid overcooking potatoes to prevent mushiness. Chill salad for at least 1 hour to let flavors meld and texture firm up. For extra tang, add a teaspoon of pickle juice to the dressing. Mix gently to avoid breaking potatoes. Store leftovers in an airtight container in the fridge for up to 4 days. Reheating is not recommended; serve cold or at room temperature.

Nutrition

Keywords: potato salad, creamy potato salad, dill pickles, summer side dish, picnic recipe, barbecue side, easy potato salad

Find it online: https://eliplate.com/creamy-classic-potato-salad-recipe-with-tangy-dill-pickles-easy-and-perfect/