3.63 8 Ratings

Dill Pickle Potato Salad

dairy free •
gluten free •
grain free •
vegan

20 min

Call us potato heads, but there's nothing more a-peel-ing than a recipe you can share with friends and familia. Sometimes, the best way to say, "Love you from my head to my (pota)toes," is with a dill-ightfully tasty recipe—like this Dill Pickle Potato Salad!Topped with our Sea Salt and Vinegar with a Hint of Serrano Potato Chips, this potato salad is tangy, dill-icious, and perfect for Game Day gatherings. ¡Buen Provecho!

Ingredients

2lbs Gold Potatoes (approx. 8 small/medium sized potatoes)
Sea Salt & Black Pepper, as needed
¼ cup Pickling Liquid
1 Tbsp Whole Grain Mustard
¼ cup Olive Oil
1 ½ cups Dill Pickles, chopped
1 Serrano Pepper, thinly sliced (optional)
¼ Red Onion, diced or sliced
Siete Sea Salt & Vinegar Kettle Cooked Potato Chips with a Hint of Serrano, as needed

Products Used

Kettle Cooked Hint of Serrano Sea Salt & Vinegar Potato Chips

Directions

Step 1

Clean, peel, and quarter the potatoes and place in a medium sized pot. (You can alternatively use small gold potatoes and cut them in half if you’d like your potatoes to be skin-on.) Cover with cold water until all potatoes are submerged. Generously season the water with salt. Cook the potatoes for approximately 15 minutes, or until fork tender.
Step 2

In a large bowl, whisk together the pickling liquid, mustard, and olive oil. Add the chopped dill pickles, sliced serrano, and diced red onion. Set aside while waiting for the potatoes to finish cooking.
Step 3

Transfer the cooked and hot potatoes to the bowl with the rest of the ingredients. Stir together so everything is well coated.
Step 4

Season the potato salad with pepper to taste. You may or may not need additional sea salt depending on how salty your pickling liquid is. Serve warm, at room temperature, or cold. When ready to serve, gently crush the sea salt & vinegar potato chips and sprinkle over the top to fully cover the potato salad.