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Creamy Dill Pickle Potato Salad Recipe with Crispy Shallots Easy and Best

creamy dill pickle potato salad - featured image
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A creamy and tangy potato salad featuring dill pickles and crispy fried shallots for a crunchy texture. Perfect for BBQs, potlucks, or as a refreshing side dish.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1 cup dill pickles, chopped
  • 2 large shallots, thinly sliced
  • ¾ cup mayonnaise
  • ½ cup sour cream
  • 2 tablespoons pickle juice
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon apple cider vinegar (optional)
  • Salt and pepper to taste
  • ½ cup vegetable oil for frying shallots

Instructions

  1. Place peeled and cut Yukon Gold potatoes into a large pot and cover with cold water. Add 1 teaspoon salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until potatoes are fork-tender, about 12-15 minutes. Drain and let cool slightly.
  2. While potatoes cook, heat ½ cup vegetable oil in a small skillet over medium heat. Add thinly sliced shallots in batches without overcrowding. Fry, stirring occasionally, until golden brown and crispy, about 3-4 minutes. Use a slotted spoon to transfer shallots to a paper towel-lined plate to drain excess oil. Set aside.
  3. In a large bowl, combine ¾ cup mayonnaise, ½ cup sour cream, 2 tablespoons pickle juice, 1 teaspoon Dijon mustard, and 1 tablespoon apple cider vinegar (if using). Whisk until smooth. Season with salt and pepper to taste.
  4. Add cooked potatoes (warm or cooled), chopped dill pickles, and chopped fresh dill to the bowl with dressing. Gently fold everything together to avoid breaking the potatoes. Taste and adjust seasoning if needed.
  5. Just before serving, sprinkle the crispy shallots on top for maximum crunch.

Notes

Add crispy shallots just before serving to keep them crunchy. Use medium heat when frying shallots and slice them thinly for best results. Refrigerate salad for at least an hour to meld flavors, but add shallots fresh. For vegan version, substitute mayo and sour cream with vegan alternatives and use olive or avocado oil for frying.

Nutrition

Keywords: potato salad, dill pickle, creamy potato salad, crispy shallots, picnic side dish, BBQ side, easy potato salad

Find it online: https://rowanrecipes.com/creamy-dill-pickle-potato-salad-recipe-with-crispy-shallots-easy-and-best/