Dill Pickle Ranch Potato Salad

Ingredients

• 6 eggs (large, peeled and coarsely chopped)
• 2 lb Yukon Gold potatoes (peeled and cut in 1-inch pieces)
• 0.66 cup mayonnaise
• 0.66 cup sour cream
• 3 tbsp pickle brine (from the jar)
• 3 tbsp fresh dill (chopped)
• 2 tbsp fresh flat-leaf parsley (chopped)
• 2 tbsp fresh chives (chopped)
• 1 garlic (clove, minced)
• 0.75 tsp salt
• 0.25 tsp ground black pepper
• 1 cup celery (thinly sliced)
• 1 cup dill pickles (chopped)
• 0.25 cup red onion (finely chopped)

Steps

1. 1

   Place eggs in a single layer in a large saucepan. Add enough cold water to cover eggs by 1 inch.

2. 2

   Bring to a rapid boil over high heat. Remove from heat, cover and let stand 15 minutes; drain.

3. 3

   Place eggs in ice water until cool enough to handle; drain. Peel and coarsely chop.

4. 4

   Meanwhile, place potatoes in a large saucepan with enough salted water to cover.

5. 5

   Bring to boiling, reduce heat and simmer, covered, until just tender, about 10 minutes; drain.

6. 6

   Spread on a baking sheet or tray and let cool slightly, about 5 minutes.

7. 7

   Meanwhile, for dressing, in a large bowl, whisk together mayonnaise, sour cream, pickle brine, dill, parsley, chives, garlic, salt and pepper.

8. 8

   Add eggs, potatoes, celery, pickles, and onion to the bowl; toss to combine.

9. 9

   Cover and chill 1 to 2 hours before serving.

Notes

Spreading the cooked potatoes on a baking sheet helps them cool quickly and prevents them from becoming mushy.

Nutrition per serving

• side dish
• salad
• potato salad
• picnic
• summer
• vegetarian
• gluten-free