Potato Salad with Dill Pickles
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5.0
6 reviews
Excellent
Potato Salad with Dill Pickles
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Make this creamy potato salad with dill pickles, eggs, and mayonnaise today! It's perfect for picnics, potlucks, and barbecues.
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Ingredients
- 2 lbs potatoes waxy potatoes, like red, new, or fingerling
- 6 eggs
- ¾ cup dill pickles diced
- 1 small red onion about ½ cup diced
- 1 cup mayonnaise Note 3
- 2 teaspoons medium mustard or Dijon mustard
- ½ teaspoon sweet paprika powder
- ¼ teaspoon smoked paprika powder sweet or hot, to taste
- 2-3 tablespoons juice from the jar of pickles more to taste, Note 4
- 2-3 teaspoons lemon juice to taste
- small bunch fresh chives
- Fine sea salt and black pepper
Instructions
- Cook potatoes (Note 5): Wash the potatoes, place them in a saucepan, cover with water, bring to a boil, add salt, cover, and cook for about 20-25 minutes or until the potatoes are tender and easily pierced with a fork. Alternatively, peel and cube the potatoes and cook them for about 10-15 minutes or until tender. Drain well and leave until cool.2 lbs potatoes
- Cook eggs: Prepare the hard-boiled eggs. Place the eggs in the saucepan, and cover with water. Bring to a boil, turn the heat off, and let the eggs in the hot water, covered, for 12-15 minutes, depending on size. Drain and rinse with cold water. Leave to cool completely.6 eggs
- Chop: Once the potatoes are cool, peel and cut them into cubes, place them in a bowl. Next, finely chop the eggs and place them in the bowl as well. Add the finely chopped onion and pickles. Stir.¾ cup dill pickles + 1 small red onion
- Make the dressing: In another bowl, mix the mayonnaise, mustard, paprika powders, finely chopped herbs, about 2 tablespoons of pickle juice, 1-2 teaspoons of lemon juice, most of the chopped chives, salt, and pepper. Stir well.1 cup mayonnaise + 2 teaspoons medium mustard + ½ teaspoon sweet paprika powder + ¼ teaspoon smoked paprika powder + 2-3 tablespoons juice from the jar of pickles + 2-3 teaspoons lemon juice + small bunch fresh chives + fine sea salt and black pepper
- Combine: Add to the potato egg salad and stir carefully. Adjust the taste with more pickle and lemon juice, salt and pepper.
- Refrigerate, covered, for about two hours until serving. Stir again and adjust the taste again, if necessary, before serving. Sprinkle with the remaining chives.
Equipments used:
Notes
- Make in advance: Several hours or one day in advance. You can cook the potatoes and the eggs hours or a day in advance and leave them. In this case, it is preferable to cook the potatoes with their skin; cubed potatoes might become too dry.
- Storage: Never keep the salad on the table long, and never keep it in the sun; it has mayo in it.
- Mayonnaise: Homemade whole egg mayonnaise tastes best, and it's easy to make.
- Use pickle juice for the salad dressing; it adds a nice flavor and makes the potato egg salad moister.
- You can cook the potatoes in their peel or peel, cube the,m and then cook them. I always cook potatoes for salads in their peel; I think they keep their shape better, and also, the peel protects the nutrients from escaping.
Nutrition Information
Show Details
Serving
1/6 of the dish
Calories
525kcal
(26%)
Carbohydrates
39g
(13%)
Protein
11g
(22%)
Fat
36g
(55%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
29g
Cholesterol
204mg
(68%)
Sodium
823mg
(34%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Serving | 1/6 of the dish | |
| Calories | 525kcal | 26% |
| Carbohydrates | 39g | 13% |
| Protein | 11g | 22% |
| Fat | 36g | 55% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 29g | 171% |
| Cholesterol | 204mg | 68% |
| Sodium | 823mg | 34% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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