Ingredients
- 3 pounds red potatoes potatoes cleaned and cut in chunks
- 1 1/2 tsp salt
- 1/2 tsp ground black pepper
- 3/4 cup mayonnaise
- 2 tbsp grainy mustard
- 1/4 cup chopped fresh dill
- 1/4 cup dill pickle juice
- 1/2 red or Vidalia onion diced
- 4 celery stalks diced
- 1/3 cup sliced dill pickles
Method
- Add the potato chunks to a large pot and cover with cold water. Add 1 tsp salt and bring to a boil over medium-high heat.
- Cook until just fork tender, about 20 minutes. Drain and set aside to cool completely.
- Meanwhile, in a large mixing bowl, whisk together the mayonnaise, mustard, fresh dill, pickle juice, 1/2 tsp salt and pepper.
- Add the cooled potatoes, onion, celery and the sliced dill pickles to the dressing. Toss well to combine.
- Refrigerate potato salad for at least 2-3 hours before serving or overnight. Add more salt, pepper and dill to taste.
Nutrition
Notes
-
- Use red potatoes – They hold their shape better than russets when boiled.
- Let it chill – Refrigerating allows the flavors to meld together beautifully.
- Adjust tanginess – Add more pickle juice if you like it extra tangy.
- Fresh dill matters – Fresh dill has a brighter flavor than dried, but you can use dried in a pinch.
- Add extras – Hard-boiled eggs or chopped green onions make a tasty variation.
- Start the potatoes in cold water and bring to a boilTry bread and butter pickles for a sweeter salad