Go Back
–+ servings
Dill Pickle Potato Salad pinterest

Dill Pickle Potato Salad

The perfect balance of creamy, tangy, and savory notes in this Dill Pickle Potato Salad delivers precisely what modern palates desire. Whether you're planning a backyard BBQ, neighborhood potluck, or simple family dinner, this refreshing twist on a classic side dish will have everyone asking for your secret recipe.
No ratings yet
Print Pin
Course: Side Dish
Cuisine: American
Keyword: Potato Salad, Dill Pickle, Summer Side, Tangy Potato Salad
Prep Time: 20 minutes
Cook Time: 20 minutes
Chilling Time: 2 hours
Total Time: 3 hours
Servings: 8 servings
Calories: 275kcal

Equipment

  • Large Pot
  • Baking Sheet
  • Colander
  • Mixing Bowl

Ingredients

For the Salad

  • 2 pounds Yukon Gold potatoes cut into 3/4-inch cubes
  • 1 cup dill pickles finely chopped (about 3-4 medium pickles)
  • 3 tablespoons pickle juice
  • 1/2 cup red onion finely diced
  • 2 celery stalks diced
  • 3 hard-boiled eggs chopped
  • 3/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1/4 cup fresh dill chopped
  • 1 tablespoon white vinegar
  • 1 teaspoon celery seed
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste

Instructions

  • Wash and cut potatoes into 3/4-inch cubes. Place potatoes in a large pot, cover with cold water by 1 inch, and add 1 tablespoon of salt.
  • Bring the potatoes to a boil over medium-high heat, then reduce to a simmer. Cook for 8-10 minutes or until fork-tender but still firm.
  • Drain potatoes in a colander and spread them on a baking sheet. Sprinkle with 1 tablespoon of the pickle juice while still warm. Let cool for 15-20 minutes.
  • In a large bowl, whisk together mayonnaise, Dijon mustard, remaining pickle juice, white vinegar, celery seed, and garlic powder until smooth.
  • Add cooled potatoes, chopped pickles, red onion, celery, hard-boiled eggs, and fresh dill to the dressing. Gently fold everything together until evenly coated. Season with salt and pepper to taste.
  • Cover and refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld.

Notes

Pro tip: Keeping the potato skin on adds more nutrients and creates a rustic texture that holds up better in the salad.
For a lighter version, substitute half the mayonnaise with Greek yogurt.
This salad's flavor actually improves after resting in the refrigerator for 24 hours.

Nutrition

Calories: 275kcal | Carbohydrates: 23g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 85mg | Sodium: 480mg | Fiber: 3g | Sugar: 2g
Tried this recipe?FOLLOW ME @TastyDailyMeals and PIN this recipe