Dill pickle potato salad is made with tender Yukon gold potatoes, chopped dill pickles, celery, and hard-boiled eggs for the perfect crunch and flavor. A creamy dressing of mayo, pickle juice, mustard, and dill brings it all together in this tangy, crowd-pleasing side dish.
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Delicious Dill Pickle Potato Salad
- Flavor: This side salad is tangy, creamy, and savory with a bright dill kick.
- Difficulty: It’s easy to make, with simple steps perfect for a beginner. Make sure to give yourself enough time to let it chill for the best flavor.
- Serving Suggestions: Serve with grilled burgers, BBQ chicken, pulled pork, or sandwiches. It’s also great alongside hot dogs, baked beans, or a fresh green salad for a complete summer meal.
What’s in Dill Pickle Potato Salad?
- Potatoes: The best potatoes are Yukon gold or red potatoes. They hold their shape well after boiling and have a creamy, tender texture that pairs perfectly with the tangy dressing.
- Dressing: Creamy mayonnaise, tangy dill pickle juice, yellow mustard, and dried dill create a bold flavored dressing. Celery salt and black pepper add a savory touch that balances the richness.
Storing Potato Salad
Store dill pickle potato salad in an airtight container in the refrigerator for up to 4 days. Prep it a day in advance for the best flavor, as it gets even better after chilling.
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Dill Pickle Potato Salad
Equipment
- Pot
Ingredients
- 3 pounds Yukon gold potatoes or red potatoes
- ½ cup dill pickle juice
- 1 ½ cups diced celery
- 1 cup dill pickles chopped
- 4 hard boiled eggs chopped
- 2 green onions thinly sliced
For the Dressing
- 1 ¼ cups mayonnaise
- 3 tablespoons dill pickle juice
- 1 tablespoon yellow mustard
- 2 teaspoons dried dill
- ½ teaspoon celery salt
- ½ teaspoon black pepper
Instructions
- Chop the potatoes into ¾-inch pieces. Add them to a large pot of salted water and bring to a boil over high heat. Once boiling, reduce the heat to medium high and cook until tender, about 10 minutes.
- Drain the potatoes well and transfer to a large bowl. Toss warm potatoes with ½ cup of pickle juice. Cool completely. (The potatoes will absorb the pickle juice as they cool.)
- In a large bowl, combine mayonnaise, 3 tablespoons pickle juice, mustard, dill, celery salt, and black pepper.
- Add pickles, celery, eggs, and green onions. Mix well. Add the cooled potatoes and stir to coat.
- Refrigerate at least two hours before serving.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
Cuisine American© LovePickles.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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