Growing up, we always had potato salad during the summer. My mom would whip up two kinds - one with sweet pickles, and the other with dill pickles. I always loved the dill pickle salad more because of its tangy flavor, which was a hit with everyone. I'm excited to share the recipe with you. This Dill Pickle Potato Salad is perfect for picnics, parties, or even when you're feeling nostalgic. It's super easy to make, and everyone will love it! You might even get asked for the recipe, so be sure to have it handy.!!!
Key Takeaways
- The author shares a cherished Dill Pickle Potato Salad recipe from childhood, often served at summer events and family gatherings.
- They modified the recipe by reducing mayonnaise and adding light sour cream to lower calories without sacrificing flavor.
- Using small or medley potatoes enhances the taste and variety of each bite in the salad.
- The recipe can easily swap dill pickles for sweet ones, making it versatile and appealing to different palates.
- The article also lists additional delicious summer recipes for readers to try.
Dill Pickle Potato Salad
I spent my childhood in a small country town in Ohio. Every year during the 4th of July week, the town held an Ox Roast that attracted many tourists (we called them city slickers!). The organizers donated food to sell, and my Mom's Dill Pickle Potato Salad recipe and her homemade pies were always the first to sell out. I can attest that they were truly delicious! Even at 93, people still asked for her recipe. The Ox Roast is located in Mesopotamia, Ohio, and it just celebrated its 49th year. Unfortunately, I haven't gone to this event since we moved back to Ohio. However, I plan to attend next year to celebrate their 50th anniversary.
Is there anything better than Potato Salad???
We enjoy modifying family recipes to make them healthier by reducing the calories. It's also exciting to update traditional recipes by using new ingredients. We are fortunate to have had family members who were excellent cooks. I regret not spending more time with my mother learning how to bake, as I was always preoccupied with playing with horses. However, I did learn how to make Summer Salads.
My mother made the best Potato salad. Growing up on a Dairy Farm, we would have very hardy meals in the summertime. I particularly enjoyed the potato salad and fried chicken. However, as time passed, my lifestyle changed, and I don't move around as much as I used to. Consequently, I cannot eat the same types or amount of food that I did as a kid.
Changes we made to the Dill Pickle Potato Salad!
My mom's dill pickle potato salad is smooth, creamy, and delicious, but it contains too many calories. We both wanted to cut down the calories, but cutting down calories from potato salad seemed impossible. But guess what? It's not impossible! The good news is that it's actually easy to make. We just had to cut back on mayonnaise, but we didn't compromise on the flavor.
One cup of mayonnaise contains 1,495 calories, which is a lot. We found out that by mixing ½ cup light mayonnaise, ½ cup light sour cream, and some French's mustard, we could cut down on about 1,000 calories, which is awesome. The total calorie count was about 448, which is a massive reduction. You can also use fat-free sour cream to further reduce the calories, but we found that using light sour cream and light mayonnaise didn't compromise the flavor. In fact, it tastes even better!
Another fun thing we do when making potato salad is to use small new potatoes. We also enjoy using medley potatoes that come in three different flavors. Each potato has a unique flavor, and they excite our taste buds by providing a different flavor in each bite.
Dill pickle potato salad recipe
If you're a fan of sweet pickles, you can easily substitute the dill pickles in this recipe with sweet pickles. Trust me, it's a delicious alternative. My dad enjoyed the salad both ways, so my mom would frequently switch it up and make the potato salad differently each time. This kept things interesting and we never grew tired of potato salad. In fact, my mom would even make both Dill Pickle Potato Salad and Sweet Pickle Potato Salad for the Ox Roast. And, as I mentioned earlier, she was asked to bring her famous salads and pies to the Ox Roast even though she was 93 years old!
We also love to make a spicy potato salad recipe and a grilled potato salad. Check out our spicy potato salad that you wouldn't want to stop eating. It is yummy!!!!
YOU MAY WANT TO TAKE A LOOK AT THESE RECIPES.
Grandma's Dill Pickle Potato Salad
A Few Things We Use
Ingredients
- 1 ½ Pounds New Potatoes
- ½ Cup Light Mayonnaise
- ½ Cup Light Sour Cream
- 1 ½ Tablespoon Dill Pickle juice Can change to Sweet Pickle juice
- 1 ½ Tablespoon Frenchs Mustard
- 3 Ribs Celery (1 cup)
- ½ Cup Dill Pickles Can Change to Sweet Pickles
- ½ Small Onion (½ Cup)
- 4 Hard Boiled Eggs Optional
- ½ teaspoon Paprika or Cayenne Pepper if you want it spicy
Instructions
- Preparing potato salad becomes easier when you use new potatoes. Rinse the potatoes first and place them in a pan. Add cold water to the pan, making sure that the water level is about 1 inch above the potatoes. Add 1 tablespoon of salt to the water.Next, bring the water to a boil and allow the potatoes to cook until you can easily insert a fork into them. This usually takes about 5 to 8 minutes. Once you get the desired texture, drain the hot water from the potatoes immediately. To stop the potatoes from cooking further, you should either place them in the refrigerator or run cold water over them.
- While the potatoes are cooking, you can prepare boiled eggs with the following tip: Firstly, place the eggs in a saucepan and cover them with cold water. Then, bring them to a boil. Once the water starts boiling, set a timer for 7 and ½ minutes and boil the eggs for that amount of time. This will give you perfectly boiled eggs. Finally, pour off the hot water and run cold water over the eggs to stop them from cooking further.
- Cut potatoes into bite-size chunks.
- Chop the pickles, celery, and onions. Add them to the potatoes.
- Mix together Light Mayonnaise, Light sour cream, French's mustard, and pickle juice.
- Stir the Mayonnaise/Sour Cream mixture into the potatoes. Taste to make sure it has enough salt. If it needs more, add a little salt at a time until it's just right.
- Slice hard-boiled eggs and place on top. This is an optional step.
- Sprinkle the top with paprika, or if you want it spicy, use cayenne pepper.
- Enjoy!!!
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