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Potato salad is a beloved classic in the realm of side dishes, gracing tables at picnics, barbecues, and family gatherings alike. Its creamy texture and hearty flavors make it a staple for any occasion, providing a comforting and satisfying complement to grilled meats and fresh vegetables. While traditional recipes often feature a mayonnaise base, there’s a delightful twist to this timeless dish that elevates it to new heights: Tangy Dill Pickle Potato Salad.

Tangy Dill Pickle Potato Salad

Discover a refreshing twist on a classic favorite with this Tangy Dill Pickle Potato Salad recipe! Combining tender baby potatoes with crisp dill pickles, red onion, and fresh dill, this dish is bursting with flavor. The creamy dressing made from mayonnaise and Dijon mustard offers a perfect balance of tanginess. Ideal for summer barbecues or family gatherings, this potato salad will be the star of your table. Enjoy the delightful crunch and vibrant taste that will impress your guests and elevate any meal!
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Ingredients
  

2 lbs baby potatoes, halved or quartered

1 cup dill pickles, chopped

1/2 cup red onion, finely diced

1/4 cup fresh dill, chopped

1 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

1 teaspoon garlic powder

Salt and pepper to taste

Paprika for garnish (optional)

Instructions
 

Cook the Potatoes: Place the halved or quartered baby potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook for about 10-15 minutes, or until the potatoes are fork-tender. Drain and let cool.

    Prepare the Dressing: In a mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Whisk until smooth and creamy.

      Combine Ingredients: In a large mixing bowl, add the cooled potatoes, chopped dill pickles, diced red onion, and fresh dill. Pour the dressing over the potato mixture.

        Mix Gently: Carefully toss all the ingredients together until the potatoes are well-coated in the dressing. Be gentle to avoid breaking up the potatoes.

          Chill: Cover the potato salad with plastic wrap and refrigerate for at least 1 hour to let the flavors meld together.

            Serve: Before serving, give the salad a gentle stir and adjust seasoning if necessary. Garnish with a sprinkle of paprika for a pop of color, if desired.

              Prep Time 15 minutes | Total Time 1 hour 15 minutes | Servings 6-8