Ingredient Notes:
Potatoes – I’m using Yukon Gold potatoes for this recipe, but you could also use red skinned potatoes or a number of other varieties including russet potatoes.
Dill Pickles & Pickle Juice – We use baby dills, a smaller size than a traditional pickle, but you can use any brand or size that you prefer. We slice these and dice these, so that you’re sure to get pickles in every bite. Some bites have bigger slices and some bites are just diced pickles, but either way – there are pickles and they are tasty. We also use a bit of pickle juice in the dressing.
Hard Boiled Eggs – We love adding boiled eggs to potato salad for a creamy texture and added protein.
Onion – I love diced onion in potato salad, but often do leave it out for my picky eaters. A sweet yellow onion is preferred here, but red will also work.
Mayonnaise & Mustard – This tangy, creamy mixture is the perfect dressing for this dill pickle potato salad!
Fresh Dill – You’ll add some freshly chopped dill to the mayo and mustard mixture to add more dill flavor to the salad.
Celery Seed – This adds an earthy, celery flavor to our dressing, without adding actual celery. We’ll save the crunch factor for the pickles.
Salt & Pepper – You can add more or less of this to taste!
What We Love About This Recipe:
Tangy and flavorful: This dill pickle potato salad bursts with tangy and flavorful notes, combining the zesty bite of dill pickles with tender potatoes.
Classic with a twist: This recipe puts a delicious twist on the classic potato salad by adding the irresistible tang and crunch of dill pickles.
Creamy and satisfying: The dressing adds the perfect creamy coating to the potatoes and pickles.
Summer favorite: This dill pickle potato salad is an ideal side dish for picnics, barbecues, and outdoor parties.
Easy to make: Boil up some potatoes, chop some veggies, and stir together with a simple dressing. Potato salad is simple!
Crowd-pleaser: People love pickles and this is very pickle-centric! Be prepared to send the recipe home with friends.
How to Make Potato Salad:
Potatoes – To begin peel the potatoes and chop them into 1/2″ to 3/4″ sized chunks. Add those to a pot of boiling water and let them boil until they are just fork tender. Once tender, drain the liquid away and place the hot potatoes into a mixing bowl. Pour pickle juice over the top and let them cool for about 30 minutes before moving on.
Chop: Chop/slice up your pickles, the hard boiled eggs, and the onion. Add those to the potatoes when they have cooled. Stir it gently to combine!
Helpful Tip!
We like to do a combination of finely chopped pickles and slices of pickles. The chopped pickles disperse better so you get pickle in each bite and the slices of pickles add a big pop of flavor every time you get a bite with one.
Dressing: To prepare the creamy, tangy dressing you’ll add the mayo, mustard, fresh dill, and celery seed to a small bowl with a bit more pickle juice. Stir well and season with salt and pepper – just be careful not to over do the salt, as pickles are already fairly salty. We use about 1/2 teaspoon of each!
Combine: Pour the dressing over the potato salad and give it a stir. The more you stir, the more the potatoes will break up. We like ours pretty chunky, but you can keep stirring if you want to mash them up more.
Chill & Serve: You will need to cover the bowl and chill the dill pickle potato salad in the fridge for at least a couple of hours before serving so that the flavors from the dressing and pickle juice can set.
What To Serve With Potato Salad:
A cold potato salad recipe like this one is just the sort of side dish that goes well with most anything. We enjoy serving this dill pickle potato salad with BBQ. It’s a great summer salad recipe.
Here are some serving suggestions:
Crock Pot Ribs
Smoked Baby Back Ribs
Grilled BBQ Chicken
Crockpot BBQ Chicken
BBQ Chicken Burgers
Pulled Pork Sandwiches
Air Fryer Smoked Sausage.
