Creamy Dill Pickle Potato Salad

Creamy Dill Pickle Potato Salad



Prep Time: 20 Min

​Cook Time: 20 - 25 Min

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1. Fill a large pot with cold water and add the potatoes and a good pinch of sea salt. Bring to a boil. Once boiled, lightly cover the pot and cook 20 – 25 minutes until tender. Strain and set into cold water to cool off. Strain and set aside.

 

1. Once cooled, slice the potatoes roughly ½” thick and add them to a large mixing bowl. Add the onion, celery, pickles, cheddar, dill, and parsley to the bowl and toss.

 

1. Whisk together the mayo, pickle juice, dried dill, ½ Tsp. sea salt, cracked pepper to taste, and vinegar in a small mixing bowl. Pour half the dressing over the salad and toss. Finish with the remaining half and toss again ensuring everything is thoroughly combined.

 

1. Taste and adjust salt / pepper if desired. Cover and refrigerate until ready to eat!

 

1. ENJOY!

​                   Grocery List

• 7 Red Potatoes
• 1 Yellow Onion, diced
• 3 stalks Celery, diced
• 1 ½ C Dill Pickles, sliced
• 1 C ¼” cubed Marble Cheddar
• ¼ C Fresh Parsley, chopped
• 2 Tbsp. Fresh Dill, chopped
• 1 C Mayonnaise
• ½ C Pickle Juice
• 1 Tbsp. Dried Dill
• Splash White Wine Vinegar
• Sea Salt / Cracked Pepper