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Dill Pickle Potato Salad
A refreshing, crunchy take on potato salad that uses homemade quick pickles. Ideal for picnics and backyard feasts all season long.
👥 6 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●saucepan
- ●whisk
📝 Preparation Steps
1
Place 3 lb. small red potatoes, quartered, in a large pot and pour in cold water to cover; season very generously with kosher salt. Bring to a boil, then reduce heat and simmer until potatoes are tender, 12–⏱️ 16 minutes.
. small red potatoes, quartered3 lb
2
Meanwhile, place 6 Persian cucumbers, trimmed, sliced ¼" thick, and 1 large red onion, finely chopped, in a large heatproof bowl.
Persian cucumbers, trimmed, sliced ¼" thick6large red onion, finely chopped1
3
Bring ⅔ cup distilled white vinegar, 3 Tbsp. sugar, 2 Tbsp. Dijon mustard, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and ½ cup water to a simmer in a small saucepan over medium heat. Remove from heat and vigorously whisk in ⅔ cup extra-virgin olive oil. Immediately pour over cucumber mixture. Let sit, stirring occasionally to ensure vegetables are evenly submerged, at least ⏱️ 10 minutes or until potatoes are ready.
. sugar3 Tbsp. Dijon mustard2 Tbsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more2 tsp
4
Drain potatoes and add to cucumber mixture; toss well to coat (it’s okay if some potatoes fall apart). Add ½ cup coarsely chopped dill, season with lots of freshly ground pepper, and gently mix to combine. Cover potato salad and chill until very cold, at least ⏱️ 2 hours and up to 2 days.
Freshly ground pepper
5
Just before serving, stir potato salad with a large spoon. Taste and season with more salt if needed. Transfer to a serving bowl and top with more dill and season with more pepper.
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