This Pickle and Pearl Onion Potato Salad combines creamy mayonnaise with tangy dill pickles, pickled pearl onions, and fresh dill for a savory twist on the classic side dish. The pickling brine adds brightness and umami depth, making it ideal for those who crave bold, tangy flavors.
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In a large mixing bowl, add the cooked and halved baby potatoes.
On a cutting board, smash the dill pickles with the flat side of a knife, then roughly chop them. Add the pickles to the bowl with the potatoes.
Add the pickled pearl onions and a splash of their brine to the bowl.
Season the mixture with MSG.
Add the mayonnaise and Dijon mustard to the bowl.
Chop the fresh dill and slice the green onions, then add them to the bowl.
Season with salt and freshly ground black pepper to taste.
Cover the bowl with a lid and shake vigorously until all ingredients are well combined and the salad is creamy.
Serve immediately or chill before serving.
Refrigerate in an airtight container for up to 3 days. The salad will absorb more brine over time; add fresh dill or a dollop of mayo before serving if it dries out.
Yes. Assemble up to 4 hours ahead and refrigerate. Add fresh dill and green onions just before serving to preserve color and texture.
Dill pickles are traditional, but any brined pickle variety works. Use full-sour or half-sour pickles for tanginess without excessive sweetness.
MSG amplifies savory depth. Omit it or replace with 1/2 tsp soy sauce or an extra 1/4 tsp salt, though the umami impact will differ.
Cut potatoes in half before cooking and test for doneness at 12–15 minutes. They should be fork-tender but still hold their shape. Cool completely before dressing.
No, it contains mayonnaise and traditionally uses MSG for umami. Substitute vegan mayo and add nutritional yeast or miso for umami depth.
