What your standard potato salad is really missing is some crunch, a different texture to provide contrast against the soft potatoes and creamy dressing. Enter: Potato chips. Inspired by dill pickle-flavoured chips, this potato salad has tons of tangy dill flavour in the form of chopped pickles and their brine, fresh dill and a healthy amount of crushed dill potato chips studded throughout. Who would’ve thought that the answer to better potato salad is more potato?
Add potatoes to a large pot and cover with water. Add 2 Tbsp of salt, cover, and bring to a boil. Cook until potatoes are tender and are easily pierced with a knife, 12-15 minutes. Remove from heat, reserve ½ cup of cooking liquid and drain.
Meanwhile, combine all remaining ingredients except potato chips in a large bowl and whisk until smooth and well-combined. Whisk in ¼ – ½ cup of reserved cooking liquid until dressing is the consistency of salad dressing. Don’t worry if it looks a bit loose, it will set as it sits.
When potatoes are cool enough to handle, slice in half and add to bowl with dressing, tossing gently until potatoes are well-coated.
Stir in potato chips just before serving.
Garnish with more chopped dill, chives and potato chips, if desired.