Dill Pickle Potato Egg Salad
A delightful salad featuring fluffy potatoes, hard-boiled eggs, and the tangy crunch of dill pickles, perfect for summer gatherings and picnics.
Ingredients
Main Ingredients
- 3 large potatoes Russets preferred for fluffy texture.
- 4 pieces hard-boiled eggs Adds protein and richness.
- 1 cup dill pickles, diced For a tangy crunch.
- 1/2 cup mayonnaise Light mayo works too.
- 2 tablespoons mustard Dijon is recommended.
- 1/4 cup red onion, finely chopped Can substitute with green onions.
- to taste salt and pepper Enhances the flavors.
- for garnish fresh dill Adds aroma and ties in pickle flavor.
Instructions
Preparation
- Peel and dice the three large potatoes into bite-sized pieces.
- Bring a pot of salted water to a boil.
- Add the diced potatoes to the boiling water and cook until tender, about 10-15 minutes.
- Drain the potatoes and let them cool.
- While the potatoes cool, place the hard-boiled eggs in a saucepan, cover with cold water, bring to a boil, and then turn off the heat. Let sit for 12 minutes before plunging the eggs into cold water.
- Once cool, peel and chop the hard-boiled eggs into chunky pieces.
- In a large mixing bowl, combine the cooled potatoes, chopped eggs, diced pickles, chopped red onion, mayonnaise, and mustard. Season with salt and pepper.
- Gently stir until well combined, taking care not to break the potatoes.
- Taste and adjust seasoning as desired.
- Cover and refrigerate for at least 30 minutes before serving.
- Garnish with fresh dill before serving.
Notes
Perfect for picnics, this salad can be served alongside grilled meats or sandwiches. It keeps well in the fridge for about 3-4 days in an airtight container.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 2gSodium: 400mgFiber: 3gSugar: 2g
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