Grandma’s Dill Pickle Potato Salad Recipe
Introduction
Grandma’s Dill Pickle Potato Salad is a tangy, creamy, and flavorful side dish perfect for picnics, barbecues, or family gatherings. The addition of dill pickles gives this classic salad a zesty twist that everyone loves. This easy-to-follow recipe brings comfort and nostalgia to your table.
Ingredients
Salad Ingredients:
- 3 lbs Yukon Gold or red potatoes, peeled and cubed
- 1 cup dill pickles, chopped
- 1/2 cup celery, finely chopped
- 1/2 cup red onion, finely chopped
- 4 hard-boiled eggs, chopped
- Fresh dill, chopped (optional for garnish)
Dressing Ingredients:
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons dill pickle juice
- 1 tablespoon yellow mustard
- Salt and pepper to taste
Equipment Needed
- Large pot for boiling potatoes
- Mixing bowls (large and medium)
- Measuring cups and spoons
- Potato masher or fork
Preparation Steps
1. Cook the Potatoes:
- Place cubed potatoes in a large pot, cover with cold water, and add a pinch of salt.
- Bring to a boil and cook for 10-12 minutes, until fork-tender but not mushy.
- Drain and let cool to room temperature.
2. Prepare Salad Ingredients:
- While potatoes cool, chop dill pickles, celery, red onion, and hard-boiled eggs.
3. Make the Dressing:
- In a medium bowl, whisk together mayonnaise, sour cream, dill pickle juice, mustard, salt, and pepper.
4. Combine Salad:
- In a large bowl, combine cooled potatoes, chopped pickles, celery, red onion, and eggs.
- Pour dressing over the mixture and gently fold to combine.
5. Chill and Serve:
- Refrigerate for at least 1 hour to allow flavors to meld.
- Garnish with fresh dill before serving if desired.
Tips for the Best Potato Salad
- Choose Waxy Potatoes: Yukon Gold or red potatoes hold their shape well.
- Cool Completely: Avoid mushy salad by letting potatoes cool before mixing.
- Add Pickle Juice: It enhances flavor without making the salad watery.
- Make Ahead: This salad tastes even better the next day.
Variations and Additions
- Spicy Kick: Add chopped pickled jalapeños.
- Extra Crunch: Toss in radishes or bell peppers.
- Creamier Texture: Increase sour cream for a tangier finish.
Storage and Serving
- Refrigeration: Store in an airtight container for up to 3 days.
- Serving Tip: Serve chilled or at room temperature.
- Avoid Freezing: Freezing affects texture.
Nutritional Information (per serving, approx.)
- Calories: 250-280 kcal
- Protein: 5g
- Carbohydrates: 28g
- Fat: 14g
- Fiber: 3g
- Sugar: 2g
Final Thoughts
Grandma’s Dill Pickle Potato Salad is the perfect balance of creamy, tangy, and crunchy flavors. Whether served at a summer barbecue or alongside a holiday spread, this timeless recipe is sure to be a crowd-pleaser. Enjoy the nostalgic taste of homemade goodness!
Would you like more variations or serving suggestions? Let me know