Salad: United States – Southern United States – Dijon-Pickle Potato Salad

Serving Size: 6

Approximate Time

Prep 25 min

Cook 30 min

Additional 1 hr

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) small red potatoes, scrubbed
- 4 large eggs
- 1/2 cup (120 ml) mayonnaise
- 1/4 cup (60 ml) sour cream
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) pickle brine (from jar)
- 3/4 cup (180 g) dill pickles, finely chopped
- 1/2 cup (50 g) celery, finely diced
- 1/4 cup (40 g) red onion, finely diced
- 2 tbsp (8 g) fresh dill, chopped
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (4 g) granulated sugar (optional)
- Salt and freshly ground black pepper to taste
- 1 tbsp (15 ml) chopped chives or parsley for garnish (optional)

Instructions

1. Put potatoes in a large pot and cover with cold water by 1 inch (2.5 cm); add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 15–20 minutes depending on size. Drain and let cool until warm enough to handle, then cut into 1-inch (2.5 cm) pieces.
2. Meanwhile, place eggs in a small saucepan, cover with cold water, bring to a boil, then reduce heat and simmer 9–11 minutes for hard‑boiled. Transfer eggs to an ice bath, cool, peel, and roughly chop.
3. In a medium bowl whisk together mayonnaise, sour cream, Dijon mustard, pickle brine, apple cider vinegar, and sugar (if using) until smooth. Season lightly with salt and pepper.
4. Stir chopped pickles, diced celery, red onion, and chopped dill into the dressing.
5. Add warm potato pieces to a large mixing bowl and gently fold in the dressing so the warm potatoes absorb flavor. Fold in the chopped eggs, taste, and adjust salt and pepper.
6. Cover and chill at least 1 hour to let flavors meld (up to overnight). Before serving, garnish with chopped chives or parsley and additional dill if desired. Serve cold or at cool room temperature.