ThisCreamy Potato Salad with olives and dill picklesis absolutely my favorite potato salad recipe ever. So much so that for BBQ-inspired family gatherings, this is the dish I am always requested to bring. This twist on the classic Southern potato salad has dill pickles, olives, and eggs which gives this potato salad a tangy and zesty flavor. With its classic mayonnaise-based dressing, this easy recipe has been a family favorite for years!
1.5poundsPotatoes, Yukon gold, Russet, or red
1tablespoondistilled white vinegar, may substitute with red wine or apple cider vinegar
1/4cupdill pickles or dill pickle relish, diced small
1/3cuppimiento-stuffed green salad olives, sliced
1/4cupGreen onions(scallions), thinly sliced
1tbspcelery leaveschopeed [optional]
1tspdill, freshoptional as garnish
Add cold water to a pot and add salt. Set aside on the stove.
Peel and cut potatoes into 1-inch cubes. Add potatoes to the COLD water. Bring to a boil over medium heat and cook until fork tender -- about 12 to 15 minutes. However, do not rely on the timer alone. Be sure to check the potatoes for doneness periodically by piercing with a fork or the tip of a knife. Once the potatoes are tender, immediatley remove from the stove and drain completely.
While the potatoes cook, prepare the salad dressing. In a small bowl mix the salad dressing ingredients and put in the refrigerator to chill until the potatoes cool.
While the potatoes are still hot, toss them with the vinegar and season with salt and pepper. Once drained, place the potatoes in a large serving bowl. Set aside and allow to cool slightly.
Once the potatoes have cooled enough to handle, pour the dressing mixture over the potatoes and toss to combine. Taste and adjust seasonings as needed. Garnish with fres dill or parsley.
Chill for atleast 30-minutes but up to 2 hours before serving. If serving at an outdoor event, be sure to keep the salad chilled in a cooler or over a bowl of ice.
SouthernPotato Salad - Omit the green olives, green onions, dry mustard, and parsley. Add 1 cup diced onions and 1/2 cup prepared yellow mustard (more or less, to taste).
Bacon and Sour Cream - Omit the green olives and dill pickles. Add 1/2 cup sour cream, 8 strips of cooked, crumbled bacon, 1/2 cup celery.
Ultimate - To the original recipe, add 8 pieces of cooked, crumbled bacon, 1/2 diced onion, 1/2 cup diced celery. Mix well.
Smashed Potato Salad - Omit the olives and pickled and add 1 heaping teaspoon prepared yellow mustard, 1/2 cup finely chopped celery, and 1/4 cup finely chopped shallots. Smash the potatoes a little while combining the ingredients to your desired texture.