Dill Pickle Potato Salad

Wow your guests this summer grilling season with this Dill Pickle Potato Salad! Cooked baby white potatoes are tossed with dill pickles and green onions in a light and simple dressing. Topped with hard boiled eggs, fresh dill and extra black pepper.

Course Side Dishes

Cuisine American

Keyword barbecue, cook out, dill pickles, potato salad, side dish, summer

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 230

Author Laurie McNamara

Ingredients

3 pounds baby white potatoes
1/2 cup plain nonfat greek yogurt
1/2 cup mayonnaise
2 tablespoons buttermilk
2 tablespoons dill pickle juice
1 bunch green onions sliced
1 cup dill pickles sliced petite or snacker size
kosher salt to taste
black pepper freshly ground to taste
6 hard boiled eggs quartered
dill chopped for garnish

US Customary - Metric

Instructions

Place potatoes into a large pot and cover with water by 2 inches. Bring to a boil and cook until tender about 15 to 20 minutes dependign on size.
Meanwhile, in a medium bowl, combine the yogurt, mayo, buttermilk and pickle juice. Whisk until combined and then cover and refrigaretate until ready to use.
Once the potaotes are cooked, drain and rinse with cold water. Then cut in half or quarter if large.
In a large mixing bowl, add the potatoes, green onions and pickles. Add in the dressing and toss to coat. Taste test and season with salt and pepper to personal taste. Cover and chill until ready to serve.
Transfer the potato salad to a serving bowl, top with quartered hard boiled eggs and season with more black pepper and chopped dill.

Nutrition