Potato salad is a classic American dish. It makes for the perfect accompaniment to a picnic or outside barbecue, and it can be whipped up in a short quantity of time. However, there’s one factor that maximum humans don’t upload to their potato salad, but it actually makes all the difference. And that component is dill pickles! Thanks to Food52 for sharing this great recipe.
To make dill pickle potato salad, you will need:
three kilos of Yukon gold potatoes
Pinch of salt and pepper, to taste
1/four cup of pickle juice
2 tablespoons of white wine vinegar
1 tablespoon of yellow mustard
1/2 cup of olive oil
1 cup of dill pickles, chopped
1/2 cup of celery, finely chopped
1/three cup of white onion, finely chopped
2 tablespoons of dill, finely chopped
Step 1: Bring a big pot of water to a boil and upload two tablespoons of salt.
Step 2: Cut the potatoes into quarters and then cut every area into chunks which might be kind of one inch big. Add the potatoes to the boiling water and permit cook until potatoes can be easily pierced with a fork, approximately 8-10 minutes.
Step three: Meanwhile, stir collectively the pickle juice, vinegar, mustard, and olive oil and toss in a huge bowl with the cooked potatoes, pickles, celery, white onion, and dill.
Step four: Can be served cool or at room temperature.