Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Dill Pickle Potato Salad (No Mayo!) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 47 reviews

  • Author: Mary & Susan
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Diet: Gluten Free

Description

This Easy Dill Pickle Potato Salad is a refreshing and tangy twist on the classic potato salad, made without mayo. Perfectly cooked yellow potatoes are tossed in a zesty dressing featuring apple cider vinegar, dill pickle juice, and grainy Dijon mustard. Finished with sweet pickle relish, red onions, and fresh green onions, this salad is a flavorful, lighter option that’s ideal for picnics, BBQs, or as a side dish any time of the year.

Ingredients

Potatoes

  • 3 lbs Yellow Potatoes, cut into small pieces

Dressing

  • 3 tbsp Apple Cider Vinegar
  • 3 tsp Olive Oil
  • 3 tbsp Dill Pickle Juice
  • 3 tbsp Grainy Dijon Mustard
  • 3 tbsp Sweet Pickle Relish
  • Salt, a pinch plus extra for seasoning
  • Freshly cracked black pepper, to taste

Mix-ins

  • 1/2 medium Red Onion, finely diced
  • 3/4 cup Dill Pickles, finely diced
  • 3 Green Onions, finely diced

Instructions

  1. Cook the Potatoes: Place the cut yellow potatoes into a large pot and cover them with cool water. Add a hefty pinch of salt to the water. Bring to a boil and cook until the potatoes are fork-tender, which should take about 12-15 minutes. Once cooked, strain the potatoes and transfer them to a large bowl.
  2. Prepare the Dressing: While the potatoes cook, combine apple cider vinegar, olive oil, dill pickle juice, grainy Dijon mustard, sweet pickle relish, a pinch of salt, and freshly cracked black pepper in a small bowl. Whisk thoroughly until the dressing is well combined.
  3. Toss Potatoes with Dressing: Pour the prepared dressing over the hot potatoes in the large bowl. Toss the potatoes gently to coat them evenly with the dressing. Allow the mixture to sit for about 10 minutes to let the flavors meld together.
  4. Add Vegetables: Add the finely diced red onions, dill pickles, and green onions to the bowl. Toss the salad once more to distribute the mix-ins evenly. Taste and adjust seasoning with additional salt and pepper if needed.
  5. Serve: Serve the dill pickle potato salad at room temperature or chilled, depending on your preference. It makes a refreshing side dish for any occasion.

Notes

  • This salad is best served within a day or two for optimal freshness.
  • You can substitute yellow potatoes with red or Yukon gold potatoes for a similar texture.
  • Adjust the amount of pickle juice and relish to your preferred level of tanginess and sweetness.
  • If you prefer, add fresh dill for extra herbaceous flavor.
  • This recipe is naturally gluten-free and can be enjoyed by most dietary preferences except those requiring a vegan or vegetarian diet due to mustard ingredients that sometimes contain non-vegan additives—please check labels accordingly.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Boiling and Mixing
  • Cuisine: American

Find it online: https://mysimpledish.com/easy-dill-pickle-potato-salad-no-mayo-recipe/