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Potato salad is a classic side dish that has graced countless tables, from family gatherings to summer barbecues. Its creamy texture and comforting flavors make it a beloved staple for many. However, traditional potato salads can sometimes be a bit predictable, lacking the excitement that comes from unique flavor combinations. Enter the Crunchy Dill Pickle Potato Salad—a delightful twist on the classic recipe that introduces a zesty crunch of dill pickles, elevating this dish to a whole new level.

Crunchy Dill Pickle Potato Salad

Discover a refreshing twist on a classic favorite with Crunchy Dill Pickle Potato Salad! This delightful side dish combines the creamy goodness of baby potatoes with the zesty crunch of dill pickles, creating a vibrant mix of flavors and textures. Perfect for summer barbecues, picnics, or family gatherings, this salad is easy to make and packed with nutrients. Join the trend of elevating your potato salad game—your guests will love this unique and tasty dish!
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Ingredients
  

2 pounds baby potatoes (red or yellow)

1 cup dill pickles, diced

1/2 cup red onion, finely chopped

1/2 cup celery, finely diced

1 cup mayonnaise

2 tablespoons Dijon mustard

2 tablespoons apple cider vinegar

1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

Salt and pepper to taste

1/4 cup crispy fried onions (for topping)

Optional: 2 hard-boiled eggs, chopped

Instructions
 

Prepare the Potatoes: Start by washing the baby potatoes thoroughly. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil, then reduce the heat and simmer for about 10-15 minutes, or until the potatoes are tender but not mushy. You should be able to pierce them with a fork easily. Drain and let them cool.

    Mix the Dressing: In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, fresh dill, and a pinch of salt and pepper. Whisk until smooth and well mixed.

      Chop the Vegetables: While the potatoes are cooling, prepare the dill pickles, red onion, celery, and optional hard-boiled eggs. Make sure everything is diced finely for even distribution in the salad.

        Combine Ingredients: Once the potatoes are cool enough to handle, cut them into quarters or halves (depending on your preference). Add the potatoes to the bowl with the dressing, followed by the diced dill pickles, red onion, celery, and hard-boiled eggs if using. Gently fold everything together to avoid mashing the potatoes.

          Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1 hour, preferably 2 hours, to allow all the flavors to meld together.

            Serve: Just before serving, give the potato salad a gentle stir and taste. Adjust seasoning with more salt and pepper if needed. Top with crispy fried onions for a delightful crunch and extra garnish with fresh dill.

              Prep Time: 30 minutes | Total Time: 2 hours (including chilling) | Servings: 8