Description
A rich, tangy potato salad with dill pickles and a velvety dressing. Perfect for picnics, weeknight meals, or festive spreads. No bacon needed.
Ingredients
2 pounds red potatoes
3 cloves garlic, minced and mashed
1 medium shallot, minced
1 cup mayonnaise
2 tablespoons Dijon mustard
1 cup dill pickles
1/2 cup pickle juice
1/4 cup sour cream
1 tablespoon fresh dill, chopped
1 teaspoon salt (for cooking water)
Instructions
Combine washed red potatoes and garlic paste in a pot.
Add 4 cups salted water (1 teaspoon salt) and bring to a boil.
Cook 10-12 minutes until fork-tender. Drain and cool (use ice water for cold shock).
Blend mayonnaise, sour cream, mustard, dill, and pickle juice in a bowl.
Stir in pickles, minced shallot, and garlic.
Fold cooled potatoes into the dressing.
Chill for at least 1 hour before serving.
Notes
For best texture, cool potatoes in an ice bath.
Use red potatoes to maintain shape.
Add more dill for a stronger herb flavor.
Cover and refrigerate for up to 3 days.
- Prep Time: 10
- Cook Time: 12
- Category: Dinner
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg