Potato salad is a beloved staple in many American households, especially during summer barbecues and family gatherings. This creamy and chunky dill pickle potato salad brings a delightful twist to the classic dish with its tangy and refreshing flavors. The origins of potato salad can be traced back to European cuisine, but it has evolved significantly as it made its way to the United States. This version, with its Midwest flair, incorporates dill pickles for an extra burst of flavor that complements the creamy texture perfectly. It's a dish that's sure to be a hit at any gathering, offering a satisfying blend of creaminess and crunch.

This dill pickle potato salad pairs beautifully with grilled meats such as chicken, burgers, or bratwurst. It's also a fantastic side for a picnic spread, alongside coleslaw and baked beans. For a lighter meal, serve it with a fresh green salad and some crusty bread. The tangy notes of the dill pickles make it a refreshing accompaniment to richer dishes.

Servings: 6-8 servings

2 pounds of Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 cup of diced dill pickles
1/2 cup of finely chopped red onion
1/2 cup of chopped celery
3/4 cup of mayonnaise
1/4 cup of sour cream
2 tablespoons of Dijon mustard
2 tablespoons of pickle juice
1 tablespoon of fresh dill, chopped
Salt and pepper to taste

Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat.

Reduce the heat to medium and simmer until the potatoes are tender, about 10-15 minutes. Drain and let them cool slightly.

In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, pickle juice, and fresh dill. Stir until smooth.

Add the cooked potatoes, diced dill pickles, red onion, and celery to the bowl. Gently fold the ingredients together until well combined.

Season the salad with salt and pepper to taste. Adjust the seasoning as needed.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Serve chilled and enjoy!

For a lighter version, substitute Greek yogurt for the sour cream. You can also add hard-boiled eggs for extra protein and richness. If you prefer a bit of heat, try adding a pinch of cayenne pepper or some chopped jalapeños. For a more herbaceous flavor, increase the amount of fresh dill or add other herbs like parsley or chives.

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