Description
This Sweet Pickle Potato Salad is a creamy and flavorful side dish perfect for summer picnics. Tender Yukon Gold potatoes are dressed in a tangy mayonnaise and pickle dressing, with added crunch from celery and red onion. Hard-boiled eggs provide extra richness, while a hint of sweetness from sugar balances the tang of the pickles. Garnish with fresh dill for a touch of freshness.
Ingredients
Potato Salad:
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- ½ cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
Dressing:
- ¾ cup chopped sweet pickles
- ¼ cup pickle juice
- ½ cup finely chopped celery
- ¼ cup finely chopped red onion
- 2 hard-boiled eggs, chopped
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Chopped fresh dill (optional, for garnish)
Instructions
- Cook Potatoes: Place the potatoes in a large pot, cover with cold salted water, bring to a boil, then simmer for 10–12 minutes until fork-tender. Drain and cool slightly.
- Prepare Dressing: In a large bowl, whisk together mayonnaise, mustard, vinegar, pickle juice, sugar, salt, and pepper.
- Combine Ingredients: Add warm potatoes to the dressing, gently toss to coat. Fold in pickles, celery, red onion, and eggs.
- Chill: Refrigerate for at least 1 hour before serving. Garnish with fresh dill if desired.
Notes
- For a creamier salad, lightly mash some potatoes while mixing.
- You can use dill pickles for a tangier flavor.
- This salad can be made a day ahead for enhanced flavors.
