Creamy and tangy, this Dill Pickle Potato Salad is a refreshing take on a classic side dish. Forager Project Sour Cream is essential for its creamy tangy base, Infused with the zing of yellow and Dijon mustard, chopped dill pickles, and fresh dill, it's great for picnics or barbecues.
Ingredients
Prep
- Prepare Potatoes: Wash the yellow potatoes thoroughly. Leave the skin on for added texture and nutrients, or peel if preferred. Cut the potatoes into bite-sized pieces.
- Boil Potatoes: Place the potato pieces in a pot of salted water. Bring to a boil over medium-high heat. Reduce the heat to low and let the potatoes simmer until tender when pierced with a fork, about 10-15 minutes. Drain the potatoes and let them cool slightly.
- Mix Dressing: In a large mixing bowl, combine the Forager Project Sour Cream, chopped green onions, fresh dill, yellow mustard, Dijon mustard, chopped dill pickles, sliced red onion, lemon juice, and garlic powder. Mix until well combined.
- Combine Ingredients: Add the slightly cooled potatoes to the dressing mixture. Gently fold the potatoes into the dressing until evenly coated. Be careful not to mash the potatoes.
- Season to Taste: Season the potato salad with salt and pepper to taste. Adjust the seasoning as needed, keeping in mind that the flavors will develop more as the salad chills.
- Chill: Cover the bowl with plastic wrap or transfer the potato salad to an airtight container. Refrigerate for at least 1 hour before serving to allow the flavors to meld together.
- Serve: Once chilled, give the potato salad a final stir and transfer it to a serving dish. Garnish with additional fresh dill or sliced onions if desired. Serve cold and enjoy!
