Description

This Pickle Potato Salad offers a delightful twist with its blend of creamy mayonnaise, crunchy pickles, and boiled eggs. Perfect for picnics or quick dinners, it’s a crowd-pleaser that’s sure to satisfy your cravings.

Ingredients

Scale

3 pounds of potatoes, peeled, diced, boiled
½ small red onion, sliced
1 cup sliced mini pickles
4 hard boiled eggs, chopped
1 ½ cups mayonnaise
¼ cup pickle juice
2 tablespoons yellow mustard
½ teaspoon celery seed
½ teaspoon paprika (plus more for topping)
2 tablespoons fresh dill

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Instructions

In a large bowl, combine the boiled potatoes, sliced red onion, pickles, and chopped hard boiled eggs.
In a separate mixing bowl, whisk together the mayonnaise, pickle juice, mustard, celery seed, paprika, and fresh dill until smooth.
Gently fold the sauce mixture into the potato mixture, ensuring everything is well-coated.
Cover the bowl and refrigerate for at least 4 hours to let the flavors meld.
Before serving, garnish with a sprinkle of paprika.

Notes

For extra crunch, consider adding diced celery or bell peppers.
This salad can be made up to a day in advance for maximum flavor.
Adjust the seasoning by adding more dill or mustard according to your taste.

Nutrition

Serving Size: 1 cup
Calories: 360
Sugar: 4g
Sodium: 620mg
Fat: 28g
Saturated Fat: 4g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 8g
Cholesterol: 99mg