Tangy Dill Pickle Potato Salad

Tangy Dill Pickle Potato Salad

Ingredients:

2 pounds Yukon Gold potatoes, peeled and cubed
1 cup dill pickles, chopped
1/2 cup red onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup mayonnaise
1/4 cup dill pickle juice
2 tablespoons Dijon mustard
2 tablespoons fresh dill, chopped
1 teaspoon garlic powder
Salt and pepper to taste
Fresh dill sprigs (optional for garnish)

Instructions:

In a large pot, add the cubed potatoes and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 10-12 minutes. Drain and let cool.
In a large mixing bowl, combine the chopped dill pickles, red onion, and celery.
In a small bowl, whisk together the mayonnaise, dill pickle juice, Dijon mustard, chopped fresh dill, garlic powder, salt, and pepper.
Add the cooled potatoes to the mixing bowl with the vegetables.
Pour the dressing over the potato mixture and gently toss to coat evenly.
Cover and refrigerate for at least 1 hour to allow the flavors to meld.
Garnish with fresh dill sprigs if desired. Serve chilled.

Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 1 hour 30 minutes (including refrigeration time)
Kcal: 220 kcal per serving | Servings: 6 servings