Salads, Sides

Northwest potato salad

1 comment

Classic Northwest potato salad is flavorful, creamy and tangy. What makes it different is the inclusion of dill pickles!

A big bowl of Northwest potato salad.
Northwest potato salad

To pickle or not to pickle?

That is the question. Do you add pickles in your potato salad? I’m not entirely sure why, but it seems that us North westerners give the thumbs up on adding dill pickles to this summer picnic classic.

I only use crisp kosher dill pickles. I also add shredded carrot for color and extra sweetness. A handful of chopped fresh dill adds additional flavor and freshness. I usually use large red potatoes. However, I have also made this potato salad with Yukon gold potatoes. Both turn out great. Here’s my recipe for the perfect picnic Northwest potato salad.

A large bowl of Northwest potato salad.
Dill pickles are the secret ingredient!

Fresh homemade potato salad is always a winner at a party or BBQ. It tastes so much better than store bought. My family has been greatly spoiled by this delicious potato salad and no longer will eat store bought.

What you’ll need

About 5 medium to large red potatoes
¼ to ½ cup sweet onion, diced
¼ to ½ cup carrot, shredded
¼ to ½ cup celery, diced
2 tbsp fresh dill, chopped
4 kosher dill pickle spears, diced
1 tbsp, Dijon mustard
4 tbsp, sour cream
4 tbsp, mayonnaise
Salt and pepper
Top with sliced hard cooked eggs or crisp bacon bits

Essentials for this recipe: (affiliates)

Kosher Dill Pickle Spears
Best Foods Real Mayonnaise
Dijon Mustard
Sour Cream
Egg Slicer

Northwest potato salad

Recipe by Michelle BarsnessCourse: Salads, SidesCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

30

minutes
Calorieskcal

Classic Northwest potato salad is flavorful, creamy and tangy. What makes it different is the inclusion of dill pickles!

Ingredients

  • 5 medium to large red potatoes

  • 1/4 to 1/2 cup sweet onion, diced

  • 1/2 to 1/2 cup carrot, shredded

  • 1/4 to 1/2 cup celery, diced

  • 2 tbsp fresh dill, chopped

  • 4 kosher dill pickle spears, chopped

  • 1 tbsp Dijon mustard

  • 4 tbsp sour cream

  • 4 tbsp mayonnaise

  • salt and pepper to taste

  • hard cooked eggs, sliced

  • crisp bacon bits

Directions

  • Clean and cut potatoes into medium bite sized pieces. I like to leave the skins on. It provides a nice texture and flavor. Add potatoes to a large pot of salted water and bring to a boil.
  • Reduce heat and simmer until the potatoes soften. You should be able to pierce a potato with a fork easily, but it should still be somewhat firm (not mushy).
  • Drain the potatoes from the water and set aside to cool in a large bowl. Once the potatoes have cooled, combine all other ingredients and toss until mixed well. Adjust salt and pepper to taste. Cover and place in the fridge until chilled.
  • Top with sliced hard cooked eggs or crisp bacon bits.

Notes

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One Comment

  1. Mary Jordan

    Potato Salad is tasty and this is how I like it. Yes, love the added dill pickles, fresh dill, and sliced eggs on top. It’s a Canadian favourite as well. Thanks for the print option.

     

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