Dill Pickle Potato Salad
This Dill Pickle Potato Salad recipe is creamy, tangy, and full of crunchy pickles. A simple, flavorful side dish for BBQs, cookouts, and family gatherings!
Equipment
- large stock pot
- Colander or Strainer
- Sharp Chef’s Knife
- cutting board
- mixing bowls
- Rubber Spatula or Silicone Spoon:
Ingredients
- 2 lbs baby red potatoes (or Yukon gold), cut into bite-sized pieces I used yukon gold
- 3-4 hard-boiled eggs, chopped (optional but classic)
- ¾ cup dill pickles, diced (plus 2–3 tablespoon pickle juice)
- ½ cup celery, diced
- ½ cup red onion, finely diced
- ¾ cup mayonnaise
- 2 tablespoon yellow mustard (or Dijon for a twist)
- teaspoon garlic powder
- 1 teaspoon fresh dill (or ½ teaspoon dried dill)
- Salt & black pepper, to taste
- Paprika, for garnish
Instructions
- Cook the potatoes: Place potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender (about 12–15 minutes). Drain and let cool slightly.
- Make the dressing: In a mixing bowl, stir together mayonnaise, mustard, garlic powder, fresh dill, pickle juice, salt, and pepper until smooth.
- Mix it up: In a large bowl, combine potatoes, chopped eggs, pickles, celery, and red onion. Pour the dressing over and gently stir until everything is coated.
- Chill: Cover and refrigerate for at least 1 hour before serving (this helps the flavors meld)
- Serve: Sprinkle with paprika and a little extra fresh dill for garnish.
Notes
Chill time matters.
This salad truly hits its flavor peak after sitting in the fridge for a few hours or overnight, so don’t skip that step! Texture tip:
Want more crunch? Save a few diced pickles and celery bits to stir in right before serving. It keeps things crisp and fresh. Shortcut hack:
Use store-bought pre-cooked potatoes or microwave steam-in-bag baby potatoes if you’re short on time. Party presentation idea:
Serve it in a chilled glass bowl topped with extra dill sprigs and sliced pickles—it looks as amazing as it tastes!
This salad truly hits its flavor peak after sitting in the fridge for a few hours or overnight, so don’t skip that step! Texture tip:
Want more crunch? Save a few diced pickles and celery bits to stir in right before serving. It keeps things crisp and fresh. Shortcut hack:
Use store-bought pre-cooked potatoes or microwave steam-in-bag baby potatoes if you’re short on time. Party presentation idea:
Serve it in a chilled glass bowl topped with extra dill sprigs and sliced pickles—it looks as amazing as it tastes!