Dill Pickle Potato Salad Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 kg waxy potatoes (such as Charlotte or Jersey Royals)</li><li class="ingredients-single-item">200g dill pickles, chopped</li><li class="ingredients-single-item">3 tablespoons pickle brine (from the jar)</li><li class="ingredients-single-item">120g mayonnaise</li><li class="ingredients-single-item">60g sour cream</li><li class="ingredients-single-item">1 tablespoon Dijon mustard</li><li class="ingredients-single-item">1 small red onion, finely diced</li><li class="ingredients-single-item">3 tablespoons fresh dill, chopped</li><li class="ingredients-single-item">2 tablespoons fresh chives, chopped</li><li class="ingredients-single-item">1 teaspoon paprika</li><li class="ingredients-single-item">½ teaspoon garlic powder</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Large baking tray</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Fork (for testing potato doneness)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (180°C fan/gas mark 6). Wash the potatoes thoroughly but leave the skins on for extra texture and nutrition. Cut the potatoes into 2.5cm chunks of similar size to ensure even cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Line a large baking tray with parchment paper. Spread the potato chunks in a single layer on the tray, leaving space between them to allow steam to escape, which helps create a better texture than boiling.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Bake the potatoes for 15-20 minutes until they're tender when pierced with a fork but still holding their shape. Baking rather than boiling concentrates the potato flavor and prevents them from becoming waterlogged.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the potatoes are baking, prepare the dressing. In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, pickle brine, garlic powder, and paprika. Whisk until smooth and well incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the chopped dill pickles, red onion, fresh dill, and chives to the dressing, stirring to combine. The acidity in the pickle brine helps to cut through the richness of the mayo and sour cream, creating a balanced dressing.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once the potatoes are done, remove from the oven and let them cool for about 10 minutes. They should be warm but not hot when you add them to the dressing – this crucial temperature allows the potatoes to absorb more flavor without breaking down.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently fold the warm potatoes into the dressing mixture until evenly coated. Be careful not to overmix, as this can break the potatoes and make the salad mushy.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Season with salt and freshly ground black pepper to taste, keeping in mind that the pickles and brine already contribute saltiness to the dish.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the best flavor development, cover the potato salad and refrigerate for at least 2 hours before serving. This resting time allows all the flavors to meld together beautifully. The salad can be made up to 24 hours in advance, making it perfect for meal prep.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Before serving, give the potato salad a gentle stir and adjust the seasoning if necessary. Garnish with additional fresh dill and a light sprinkle of paprika for a beautiful presentation.</li></ol>