Introduction
Hey there, friend! Does anything scream “summer picnic” or “family barbecue” more than a big bowl of creamy, comforting potato salad? For me, it instantly brings back memories of sunny afternoons, laughter, and digging into a scoop of this classic side dish. But sometimes, the classics need a little… pickle-y kick, right? That’s where this Creamy Dill Potato Salad with Pickles comes in! It’s got all the nostalgia you love, but with a bright, zesty twist from the pickles and fresh dill. And the best part? It’s ridiculously easy to whip up. Seriously, if you can boil water, you can make this! Get ready for your new favorite potato salad recipe.
Why You’ll Love This Recipe
- Fast: From start to finish, you’ll have a delicious side dish ready to chill. Perfect for last-minute plans!
- Easy: No complicated steps here – just simple cooking and mixing. You don’t need to be a gourmet chef!
- Giftable: Heading to a potluck or BBQ? This salad travels well and is always a welcome addition. Just pack it cold!
- Crowd-pleasing: Who doesn’t love potato salad? The dill and pickle add a fresh, tangy layer that everyone will adore.
Ingredients
Okay, let’s gather our goodies. You probably have most of these hanging out in your pantry and fridge already!
- 2 pounds small potatoes: Think baby red potatoes, Yukon Golds, or fingerlings. They hold their shape beautifully and have thin skins, so you often don’t even need to peel them!
- ½ cup mayonnaise: Use your favorite kind! It’s the base for that classic creamy texture.
- ¼ cup sour cream: This adds an extra layer of creaminess and a lovely tang to the dressing.
- 2 tablespoons dill pickle relish: This is where the magic happens! It brings that bright, briny, slightly sweet pickle flavor and texture.
- 2 tablespoons fresh dill, chopped: Fresh dill is key for that signature herbaceous, slightly anise-like flavor. Don’t skimp on this!
- 1 tablespoon Dijon mustard: Just a little bit adds depth and a subtle spicy kick that really rounds out the dressing.
- Salt to taste: Gotta season those potatoes properly!
- Pepper to taste: Freshly ground black pepper is always best for flavor.
How to Make It
Alright, let’s get cooking! Follow these simple steps, and you’ll have the most delicious potato salad chilling in no time.
1. First things first, let’s get those potatoes ready. Give your small potatoes a good wash. If you’re using something like baby reds or Yukon Golds, you can totally leave the skins on for extra flavor and texture – I often do! Pop them into a large pot and cover them with cold water by about an inch. Add a generous pinch of salt to the water (this helps season the potatoes from the inside out!). Bring the water to a boil, then reduce the heat and simmer until the potatoes are tender when pierced with a fork, but not mushy. This usually takes about 15-20 minutes depending on their size.
Once they’re done, drain them really well in a colander and let them hang out there for a few minutes to cool down slightly. We don’t want them steaming the dressing! Once they’re cool enough to handle, chop them into bite-sized cubes. Don’t worry about being perfect here, rustic is good!
2. While the potatoes are cooling, let’s whip up that incredible dressing. Grab a medium-sized bowl. Add your mayonnaise, sour cream, dill pickle relish, chopped fresh dill, and Dijon mustard. Give it a good whisk until everything is beautifully combined and smooth. It should look deliciously creamy and speckled with green!
3. Now for the main event! Gently add your cubed, slightly cooled potatoes into the bowl with the dressing. You want to be gentle here so you don’t break up the potatoes too much.
4. Using a spatula or a large spoon, carefully fold the dressing into the potatoes. Make sure every single potato piece gets coated in that creamy, flavorful goodness. Take your time and be thorough!
5. Almost there! Now it’s time to taste and adjust the seasoning. This is super important! Grab a spoon and try a bite. Does it need a little more salt? A crack of black pepper? Maybe a tiny bit more relish for extra tang? Add salt and pepper to taste until it’s just right for you. Don’t be shy!
6. Once you’re happy with the seasoning, cover the bowl tightly with plastic wrap or pop it into an airtight container. The hardest part is waiting! You need to refrigerate the salad for at least one hour before serving. This chilling time is crucial – it allows all those amazing flavors to meld together and for the salad to become perfectly cold and refreshing. Seriously, the longer it chills (up to overnight!), the better it tastes!
Substitutions & Additions
Feeling creative? Here are a few ways to change things up or add a little extra something:
- For the Sour Cream: Plain Greek yogurt is a great substitute! It adds similar tang and creaminess with a little extra protein.
- Herb Swap: No fresh dill? You could use dried dill (use less, maybe 1 teaspoon), or swap in other fresh herbs like chives or parsley for a different flavor profile.
- Add some Crunch: Finely chopped celery, red onion, or bell pepper can add a lovely textural contrast.
- Protein Boost: Hard-boiled eggs are a classic addition to potato salad. Chop them up and gently fold them in!
- Spicy Kick: A pinch of cayenne pepper or a dash of hot sauce in the dressing can add a little heat.
Tips for Success
Even though this recipe is super easy, a few simple tips can make it absolutely perfect:
- Don’t Overcook the Potatoes: Mushy potato salad is a sad potato salad! Cook them just until they’re tender when pierced, then drain immediately.
- Season the Cooking Water: Adding salt to the water when boiling the potatoes helps season them from the inside out, giving you more flavorful results.
- Chill Time is Non-Negotiable: I know it’s tempting to dig in right away, but letting the salad chill allows the flavors to marry and deepen. Plan ahead if you can!
- Taste and Adjust: Always, always taste your potato salad before serving and adjust the salt and pepper (or even a tiny splash more pickle juice!) as needed.
How to Store It
Your delicious potato salad will keep beautifully! Just transfer any leftovers to an airtight container and store it in the refrigerator. It’s best enjoyed within 3-4 days. Because it contains mayonnaise and sour cream, make sure not to leave it sitting out at room temperature for too long, especially in warm weather.
FAQs
Q: Can I make this potato salad ahead of time?
A: Absolutely! This potato salad actually tastes better after it’s had time to chill and let the flavors meld. Making it a few hours or even a day before you plan to serve it is highly recommended.
Q: What kind of potatoes are best?
A: Small, waxy potatoes like baby red potatoes, Yukon Golds, or fingerlings work wonderfully because they hold their shape well after cooking. Starchy potatoes like Russets tend to fall apart too easily.
Q: Can I use dried dill instead of fresh?
A: Yes, you can, but fresh dill has a much brighter, more vibrant flavor. If using dried dill, use about 1 teaspoon as dried herbs are more concentrated than fresh.
Ready to make your own batch? Give this Creamy Dill Pickle Potato Salad a try for your next get-together or just because! It’s simple, delicious, and sure to become a family favorite.
Best Ever Creamy Dill Pickle Potato Salad
Equipment
- Large pot
- Colander
- Medium-sized bowl
- Spatula or large spoon
- Airtight container for chilling and storage
Ingredients
Hauptzutaten
- 2 pounds small potatoes baby red, Yukon Golds, or fingerlings
- 0.5 cup mayonnaise
- 0.25 cup sour cream or plain Greek yogurt
- 2 tablespoons dill pickle relish
- 2 tablespoons fresh dill chopped (or 1 teaspoon dried dill)
- 1 tablespoon Dijon mustard
- Salt to taste
- Pepper to taste
Instructions
- First things first, let’s get those potatoes ready. Give your small potatoes a good wash. If you’re using something like baby reds or Yukon Golds, you can totally leave the skins on for extra flavor and texture – I often do! Pop them into a large pot and cover them with cold water by about an inch. Add a generous pinch of salt to the water (this helps season the potatoes from the inside out!). Bring the water to a boil, then reduce the heat and simmer until the potatoes are tender when pierced with a fork, but not mushy. This usually takes about 15-20 minutes depending on their size. Once they’re done, drain them really well in a colander and let them hang out there for a few minutes to cool down slightly. We don’t want them steaming the dressing! Once they’re cool enough to handle, chop them into bite-sized cubes. Don’t worry about being perfect here, rustic is good!
- While the potatoes are cooling, let’s whip up that incredible dressing. Grab a medium-sized bowl. Add your mayonnaise, sour cream, dill pickle relish, chopped fresh dill, and Dijon mustard. Give it a good whisk until everything is beautifully combined and smooth. It should look deliciously creamy and speckled with green!
- Now for the main event! Gently add your cubed, slightly cooled potatoes into the bowl with the dressing. You want to be gentle here so you don’t break up the potatoes too much.
- Using a spatula or a large spoon, carefully fold the dressing into the potatoes. Make sure every single potato piece gets coated in that creamy, flavorful goodness. Take your time and be thorough!
- Almost there! Now it’s time to taste and adjust the seasoning. This is super important! Grab a spoon and try a bite. Does it need a little more salt? A crack of black pepper? Maybe a tiny bit more relish for extra tang? Add salt and pepper to taste until it’s just right for you. Don’t be shy!
- Once you’re happy with the seasoning, cover the bowl tightly with plastic wrap or pop it into an airtight container. The hardest part is waiting! You need to refrigerate the salad for at least one hour before serving. This chilling time is crucial – it allows all those amazing flavors to meld together and for the salad to become perfectly cold and refreshing. Seriously, the longer it chills (up to overnight!), the better it tastes!
Notes
Make Ahead: Can be made a few hours or even a day ahead; flavors meld better with chilling.
Tips:
– Do not overcook potatoes; they should be tender but not mushy.
– Season cooking water with salt.
– Chill time (at least 1 hour) is essential for flavor development.
– Always taste and adjust seasoning before serving.
Substitutions:
– Plain Greek yogurt for sour cream.
– Dried dill (1 tsp) or other fresh herbs (chives, parsley) for fresh dill.
Additions:
– Chopped celery, red onion, or bell pepper for crunch.
– Chopped hard-boiled eggs for protein.
– Pinch of cayenne pepper or hot sauce for spice.