This post for dill pickle potato salad is sponsored by Eggland’s Best. Thank you for supporting the brands that support For the Love of Gourmet!
I will admit, potato salad is not always a side dish that I’m going for at a summer BBQ. Very frequently the recipe is bland and boring. Not so with this dill pickle potato salad! With a creamy mayo and mustard dressing that has plenty of fresh dill, Yukon gold potatoes, chopped pickles, pepperoncini, red onion, and celery along with hard-boiled Eggland’s Best eggs, it’s a side dish that you are sure to get seconds of. Serve it alongside hamburgers, hot dogs, or BBQ and you have the perfect summer meal.
When compared to ordinary eggs, Eggland’s Best eggs have six times more vitamin D and over double the Vitamin B12. They also have 25% less saturated fat when compared to ordinary eggs. They are the perfect addition to this dill pickle potato salad recipe! They are a quality ingredient that adds the perfect flavor and texture to this recipe. Adding eggs gives your potato salad protein as well.
While your potatoes are boiling and you’re preparing your hard-boiled eggs, you can mix up the dressing for the salad and chop your vegetables. Since the textures of the boiled potatoes and eggs are soft, I like adding a lot of crunch to balance it. This recipe uses red onion, celery, pepperoncini, and of course chopped dill pickles! Be sure to try this recipe, and Eggland’s Best eggs, for your next summer side dish.
- 3 lbs. Yukon gold potatoes
- 3 stalks celery, chopped
- ⅓ cup finely chopped red onion
- 1 cup chopped dill pickles
- ½ cup chopped pepperoncini or banana peppers
- 8 hard-boiled eggs, chopped or slice (you can reserve or few for topping if desired)
- 1 cup mayonnaise (I like olive-oil based)
- 2 tbsp. yellow mustard
- 4 tbsp. pickle brine
- ½ tsp. garlic powder
- ½ tsp. salt + more to taste
- ½ tsp. freshly ground black pepper
- 2 tbsp. chopped fresh dill
- Place the potatoes in a large pot of salted water and boil until tender. Drain and set aside. Once cool enough to handle, chop into large bite-sized pieces. Transfer the chopped potatoes to a large bowl.
- Place the celery, red onion, pickles, pepperoncini, and hard-boiled eggs into the bowl as well.
- In a small bowl, mix together mayonnaise, mustard, pickle brine, garlic powder, salt, pepper, and dill. Taste and add more salt and pepper if needed. Pour over the potatoes and stir to combine.
- Top with any reserved hard-boiled eggs and fresh dill, if desired.
- Enjoy!
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