Dill Pickle Potato Salad
A typical creamy Southern potato salad that's been infused with dill pickle juice with chunks of actual pickle stirred right in for a perfect pairing.
- 6 cups boiled potatoes cooled, sliced, and roughly chopped
- 6 hard boiled eggs finely diced
- 3/4 cup finely diced white onion
- 5 crisp dill pickle spears finely chopped
- 1 1/2 cups mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp pickle juice/brine
- 1 1/2 tbsp sugar
- salt & pepper to taste
Add the potatoes, eggs, onion, and pickles to a large mixing bowls.
In a smaller bowl, whisk together the mayo, mustard, pickle juice, sugar, salt and pepper until evenly combined into a creamy dressing.
Transfer the dressing to the main mixing bowl and use a spatula to gently toss the ingredients with the dressing until everything's evenly incorporated. Refrigerate the salad until chilled, and serve.
Calories: 304kcal | Carbohydrates: 17g | Protein: 6g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 105mg | Sodium: 489mg | Potassium: 510mg | Fiber: 3g | Sugar: 3g | Vitamin A: 198IU | Vitamin C: 13mg | Calcium: 60mg | Iron: 4mg