If you love dill, then this is the perfect potato salad for you. The tangy flavor from the pickle juice marries well with the creaminess of the mayonnaise. This dish can be served with just about anything from hamburgers to steaks, to grilled chicken or seafood.
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Yield: Serves 8 to 10
Ingredients:
- 7-8 medium potatoes, peeled and cut into quarters
- 2 1/2-3 cups mayonnaise
- 1/2 cup pickle juice
- 1 medium dill pickle, finely chopped
- 1/4 cup fresh dill, chopped
- 3 tablespoons prepared mustard
- 3 tablespoon red onion, finely chopped
- 3 tablespoons flat leaf parsley, chopped
- 1 clove garlic, minced
- 1 teaspoon salt, or less if desired
- 1/4 teaspoon onion powder
- 1/4 teaspoon chili powder, optional
- 1/4 teaspoon black pepper
Preparation:
Place potatoes in a large pot and add water about an inch above the potatoes. Add 1-2 teaspoons of salt to the pot. Allow potatoes to boil for 20-25 minutes or until tender. Remove from heat, drain and allow to cool. In a large bowl combine remaining ingredients. Check mixture for flavor and adjust to your liking. Dice cooled potatoes into 3/4 inch cubes and add to bowl. If you want to add chopped hard boiled eggs, this is the time to do it. Carefully fold in potatoes with mayonnaise mixture until well coated. Cover and place into the refrigerator for 2 hours before serving.
