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A standout feature of this Crunchy Dill Pickle Potato Salad is its topping of crispy fried onions. These little golden morsels add an irresistible crunch and a burst of flavor that elevates the entire dish. Their savory, slightly sweet notes contrast beautifully with the tangy, creamy dressing and the fresh vegetables. You can find crispy fried onions in most grocery stores, or you can make them at home for an extra touch of flavor. Simply slice onions thinly, coat them in a light batter, and fry until golden brown. This topping not only enhances the taste but also brings an appealing texture that will leave your guests wanting more.

Crunchy Dill Pickle Potato Salad

Discover a refreshing twist on a classic favorite with Crunchy Dill Pickle Potato Salad. This vibrant dish combines creamy baby potatoes with the tangy crunch of dill pickles, red onions, and celery, all tossed in a zesty mayonnaise dressing. Topped with crispy fried onions, it’s a delightful accompaniment to summer barbecues, picnics, and potlucks. Learn how to balance flavors and make this crowd-pleaser that will leave everyone asking for more!
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Ingredients
  

2 pounds baby potatoes (red or yellow)

1 cup dill pickles, diced

1/2 cup red onion, finely chopped

1/2 cup celery, finely diced

1 cup mayonnaise

2 tablespoons Dijon mustard

2 tablespoons apple cider vinegar

1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

Salt and black pepper to taste

1/4 cup crispy fried onions (for topping)

Optional: 2 hard-boiled eggs, chopped

Instructions
 

Prepare the Potatoes: Begin by thoroughly washing the baby potatoes under cold running water to remove any dirt. Transfer the cleaned potatoes to a large pot and cover them with fresh water. Add a pinch of salt to the pot. Bring the water to a rolling boil, then reduce the heat to a simmer. Cook the potatoes for about 10-15 minutes, or until they are fork-tender but still firm. Be cautious not to overcook them; they should not be mushy. Once done, drain the potatoes in a colander and set them aside to cool.

    Mix the Dressing: In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, and fresh dill. Season with a pinch of salt and black pepper. Using a whisk, mix the ingredients together until the dressing is smooth and well-blended.

      Chop the Vegetables: While the potatoes are cooling, take the time to prepare the remaining ingredients. Finely dice the dill pickles, red onion, celery, and, if you are using them, chop the hard-boiled eggs. Aim for a uniform size to ensure even distribution of flavors throughout the salad.

        Combine Ingredients: Once the potatoes have cooled enough to be handled, cut them into quarters or halves, depending on your preference for size. Transfer the potato pieces into the bowl with the dressing. Add the diced dill pickles, red onion, celery, and hard-boiled eggs (if using). With a gentle hand, fold the mixture together, being careful not to mash the potatoes but ensuring everything is evenly coated in the dressing.

          Chill the Salad: Cover the mixing bowl tightly with plastic wrap or a suitable lid. Place the potato salad in the refrigerator to chill for at least 1 hour, or ideally 2 hours. This chilling time allows the flavors to meld beautifully, enhancing the overall taste of the salad.

            Serve: Just before serving, give the potato salad a gentle stir and taste for seasoning. Adjust with additional salt and pepper if desired. Top the salad with crispy fried onions for an added crunch and finish with a sprinkle of fresh dill for a lovely garnish.

              Prep Time: 30 minutes | Total Time: 2 hours (including chilling) | Servings: 8

                Presentation Tips: Serve the potato salad in a large, shallow bowl to showcase its colorful ingredients. Garnish with a few extra crispy fried onions and sprigs of fresh dill on top for a visually appealing dish. Enjoy!