I’ve never been a fan of potato salad with goopy dressing, so this recipe with chopped slices of dill pickle is now my go-to recipe! Rather than boiling the potatoes, I prefer to bake them directly on the oven rack, let them cool, and then peel them.
1 ½ pounds red potatoes, baked or boiled, then peeled and cubed
2 hard boiled eggs, diced
¾ cup dill pickle slices, drained and cut in half
½ cup celery, diced
4 green onions, thinly sliced
½ cup mayonnaise
½ cup sour cream or plain Greek yogurt
1 tsp. Dijon or yellow mustard
2 T. pickle juice
2 T. fresh lemon juice or cider vinegar
2 tsp. dillweed
Salt and pepper to taste
Either bake or boil the potatoes until firm but not overdone—timing on this depends on the size of the potatoes. Let cool, peel, and then cut into bite-sized cubes. (If you like the peel, leave it on.)
In a large bowl, combine the potato cubes, diced eggs, pickles, celery, and onions. In a smaller bowl, mix the remaining ingredients and then pour this dressing over the potato mixture. Mix well and place in a serving bowl. Cover and chill for a few hours or overnight. Serves 4-6.