Dill Pickle Potato Salad

Our Garlicky Dill Pickle Chips provide a tasty and unique take on this summer picnic staple.


3 pounds small yukon gold potatoes, well scrubbed and quartered
1 1/2 teaspoons salt
1/2cup olive oil
3 tablespoons whole grain mustard
3 tablespoons Garlicky Dill Pickle juice
2 cloves minced garlic
2 teaspoons chopped fresh dill
1/4 teaspoon ground black pepper
Pinch cayenne
1 tablespoon capers
1/2 cup chopped Garlicky Dill Pickle Chips
1/3 cup chopped red onions


In a large pot, combine the potatoes with 1 teaspoon of salt and enough water to cover by 1-inch. Bring to a boil. Lower the heat and simmer until the potatoes are fork tender, 10 to 12 minutes. Drain and let cool.

In a bowl, whisk together the olive oil, mustard and pickle juice. Add the garlic, dill, remaining 1/2 teaspoon of salt, pepper, and cayenne, and whisk to combine. Place the potatoes in a large bowl and add the dressing, tossing to coat evenly. Add the capers, pickles, onions and toss to combine. Adjust seasoning, to taste. Refrigerate until cool, 2 to 3 hours, before serving.