Tangy Dill Pickle Potato Salad

Potato salad is a beloved staple at picnics, barbecues, and family gatherings, but what if you could elevate this classic dish with a zesty twist? Enter Zesty Dill Pickle Potato Salad, a refreshing take that incorporates the tangy flavor of dill pickles and a delightful crunch that will leave your taste buds dancing. This dish not only brings a burst of flavor but also a unique texture that sets it apart from traditional potato salads.

Discover a refreshing take on a classic favorite with this Zesty Dill Pickle Potato Salad. Perfect for picnics, barbecues, or casual dinners, this dish combines creamy potatoes with crunchy dill pickles, vibrant vegetables, and a tangy dressing for a unique flavor experience. Ideal for any gathering, it's easy to customize for various dietary needs. Elevate your next meal and impress your guests with this crowd-pleaser that's sure to become a beloved staple in your kitchen!

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Ingredients

2 pounds baby potatoes, halved

1 cup dill pickles, diced

1/2 cup red onion, finely chopped

1/2 cup celery, finely chopped

1/2 cup mayonnaise

1/4 cup plain Greek yogurt

2 tablespoons Dijon mustard

2 tablespoons apple cider vinegar

1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

2 hard-boiled eggs, chopped (optional)

Fresh dill sprigs for garnish

Instructions

Cook the Potatoes: Place the halved baby potatoes in a large pot and cover with salted water. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain and let cool completely.

Prepare the Dressing: In a medium bowl, combine mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, fresh dill, garlic powder, onion powder, salt, and pepper. Mix well until smooth and creamy.

Combine Salad Ingredients: In a large mixing bowl, add the cooled potatoes, diced dill pickles, chopped red onion, and celery. If using, add the chopped hard-boiled eggs for extra richness.

Mix It All Together: Pour the dressing over the potato mixture and gently fold everything together until the potatoes are well coated with the dressing. Be careful not to mash the potatoes.

Chill: Cover the bowl with plastic wrap or a lid, and refrigerate for at least 1 hour (or up to 4 hours) to allow the flavors to meld.

Serve and Garnish: Give the potato salad a gentle stir before serving. Adjust seasoning with more salt and pepper if needed. Garnish with fresh dill sprigs.

Prep Time: 15 minutes | Total Time: 1 hour 20 minutes | Servings: 6-8