Description
A creamy and zesty potato salad with diced pickles and fresh dill, perfect for summer gatherings.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, diced
- 1 cup dill pickles, chopped
- 1/4 cup fresh dill, chopped
- 3/4 cup mayonnaise
- 2 tablespoons lemon juice (freshly squeezed)
- 1/2 cup red onion, finely chopped
- Salt & pepper to taste
Instructions
- Boil diced Yukon Gold potatoes in salted water for 10-15 minutes until fork-tender. Drain and let cool.
- Chop dill pickles and red onion while the potatoes cool.
- Combine mayonnaise, lemon juice, fresh dill, salt, and pepper in a mixing bowl; mix until smooth.
- Combine cooled potatoes with chopped pickles and red onions in a large bowl.
- Pour dressing over the mixture and gently fold until well coated.
- Cover and refrigerate for at least an hour to allow flavors to meld.
- Stir before serving and garnish with additional dill if desired.
Notes
Use fresh herbs for the best flavor. Adjust mayonnaise and lemon levels to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg