Ingredients
Now, letโs gather our ingredients for this flavorful dish:
2 pounds of potatoes (preferably Yukon Gold or red potatoes)
1 cup of chopped dill pickles
1/2 cup of diced red onion
1/4 cup of chopped fresh dill
1/2 cup of mayonnaise
2 tablespoons of Dijon mustard
Salt and pepper to taste
Start by washing and scrubbing the potatoes to remove any dirt or debris. Then, cut them into bite-sized cubes, leaving the skin on for added texture and flavor.
Bring a large pot of salted water to a boil, then add the cubed potatoes. Cook for 10-15 minutes, or until the potatoes are fork-tender but still firm.
While the potatoes are cooking, prepare the dressing. In a mixing bowl, combine the mayonnaise, Dijon mustard, chopped dill, salt, and pepper. Whisk until smooth and well combined.
Once the potatoes are cooked, drain them and let them cool slightly. Transfer the potatoes to a large mixing bowl, then add the chopped dill pickles and diced red onion.
Pour the dressing over the potato mixture and gently toss until everything is evenly coated.
Taste and adjust seasoning as needed, adding more salt, pepper, or dill to suit your preferences.
Cover and refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld together.
When ready to serve, give the potato salad a final toss and garnish with a sprinkle of fresh dill. Enjoy chilled or at room temperature.
