Dill Pickle Potato Salad
Cuisine: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
 
Ingredients
  • 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
Instructions
  1. 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.
  2. Place the celery, red onion, pickles, pepperoncini, and hard-boiled eggs into the bowl as well.
  3. 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.
  4. Top with any reserved hard-boiled eggs and fresh dill, if desired.
  5. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/dill-pickle-potato-salad/