Dill Pickle Potato Salad
This easy side dish eliminates the hassle of peeling and boiling by starting with pre-cooked, Libby's Whole White Potatoes. The potatoes are quartered and tossed in a creamy dressing of mayonnaise, sour cream, and a splash of tangy pickle juice. Crisp diced dill pickles, celery, red onion, and fresh dill are folded in to deliver a bright, briny crunch with every bite.
SERVINGS
6
PREP TIME
15 Min
COOK TIME
0 Min
Ingredients
1 cup sour cream
1/4 cup mayonnaise
2 tablespoons chopped fresh dill
1 teaspoon pickle juice
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
2 cans (15.0 oz) Libby's Whole White Potatoes, drained and quartered
1 cup stalk celery, chopped
1 cup small red onion, minced
1/3 cup chopped pickles (plus more for garnish)
1 cup sour cream
1/4 cup mayonnaise
2 tablespoons chopped fresh dill
1 teaspoon pickle juice
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
2 cans (15.0 oz) Libby's Whole White Potatoes, drained and quartered
1 cup stalk celery, chopped
1 cup small red onion, minced
1/3 cup chopped pickles (plus more for garnish)
Instructions
- Into a food processor, add sour cream, mayonnaise, dill, pickle juice, mustard, and garlic. Blend until smooth.
- In a large bowl, add potatoes, celery, onion, pickles, and the dressing. Mix until well combined.
- Garnish with pickles and a little fresh dill. Serve, or refrigerate until needed.
- Into a food processor, add sour cream, mayonnaise, dill, pickle juice, mustard, and garlic. Blend until smooth.
- In a large bowl, add potatoes, celery, onion, pickles, and the dressing. Mix until well combined.
- Garnish with pickles and a little fresh dill. Serve, or refrigerate until needed.
