Crispy Viral Pickle Potato Salad Recipe Perfect for Tangy Crunch Lovers
A tangy and crispy potato salad featuring sautéed potatoes and a zesty pickle juice dressing, perfect for summer BBQs and gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 2 pounds Yukon Gold or red potatoes, washed and cut into bite-sized chunks
- 1 cup dill pickles, chopped
- 1/4 cup pickle juice, reserved from the pickle jar
- 1/4 cup finely diced red onion
- 2 tablespoons fresh dill, chopped (optional)
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Salt and freshly cracked black pepper to taste
Instructions
- Place the cut potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat and cook for 10-12 minutes, or until potatoes are just tender when pierced with a fork. Drain and let cool slightly.
- In a mixing bowl, combine mayonnaise, Dijon mustard, garlic powder, pickle juice, salt, and pepper. Whisk until smooth. Taste and adjust seasoning as needed. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the boiled potatoes in a single layer. Let them cook undisturbed for 3-4 minutes until golden and crispy on one side, then gently flip and crisp the other side for another 3 minutes.
- Transfer the crispy potatoes to the bowl with the dressing. Add the chopped pickles, diced red onion, and fresh dill. Gently toss everything together so the potatoes are evenly coated without breaking.
- Cover and refrigerate for at least 30 minutes so the flavors meld. Serve cold or at room temperature.
Notes
Use Yukon Gold or red potatoes for best texture. Let potatoes cool slightly before mixing with dressing to avoid sogginess. For vegan version, use vegan mayo and roast potatoes instead of sautéing. Crisping potatoes in a skillet adds signature crunch but can be substituted with roasting if short on time.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 250
- Sugar: 3
- Sodium: 450
- Fat: 16
- Saturated Fat: 2.5
- Carbohydrates: 22
- Fiber: 2
- Protein: 3
Keywords: potato salad, pickle potato salad, crispy potato salad, tangy potato salad, summer BBQ salad, easy potato salad, viral recipe