Dill Pickle Potato Salad

Bring a taste of the south and all of the bold tang to your next party with this creamy, crunchy, completely savory Dill Pickle Potato Salad. Packing that pucker power we all crave in all things pickled, this barbecue staple is the ultimate side.

Dill pickles take center stage in this zippy pickle potato salad. Combining tender pickle brine-soaked red potatoes with a zesty dill pickle brine dressing, this classic side dish will demand center stage. Serve this up alongside Jamaican Jerk Chicken Wings for a game day touch down or at your next backyard barbecue. And no judgement if you skip the plate and eat directly from the bowl.

Why You’ll Love Dill Pickle Potato Salad

• Easy Process – There is absolutely nothing complicated about making this southern mustard potato salad. The only real cooking involved is boiling the potatoes and eggs. Anyone can make this.
• Make Ahead – Somethings just taste better when they’re made in advance and this pickle potato salad is one of them. It allows the dressing to soak into the potatoes and all of the flavors come together and develop. Looking for something to make for an event the day before This is it.
• Accessible Ingredients – This pickle potato salad recipe combines pantry staples like mustard and mayonnaise with common produce like celery, onions, and dill. You can easily pick everything up from your local grocery store.
• Budget Friendly – There’s nothing like a bag of potatoes that will instantly feed a crowd. This recipe makes a lot, and is also incredibly easy to double up on.

Tips on Ingredients

• Pickles – Pickles play several roles in this dill potato salad. In addition to the pickles providing that tangy crunch, the brine is used both to soak into the warm potatoes, and also as part of the creamy, tangy dressing. For the best results pick high quality baby dill pickles or gherkins. The smaller size will give you less seeds as opposed to dill pickle spears which will give you more of a wet texture. You also want to pick a high-quality pickle ideally free of any artificial coloring. No one wants neon green potato salad.
• Potatoes – Potato salad is as much about the texture as it is the flavor. Red skinned potatoes are a less starchy variety that holds up well to boiling and keeps its shape without becoming mushy. Bonus points, the thin skin is tender so there’s zero need to peel.
• Mayonnaise – In addition to picking a good quality pickle you’ll also want a high quality mayonnaise. In the south, it’s all about Duke’s.
• Mustard – Speaking of the south, this is very much a southern inspired potato salad. Save the fancy Dijon for your vinaigrettes and reach for the classic yellow mustard. It’s not southern if it doesn’t have that yellow tinge.
• Fresh Herbs – Skip the dried dill and for maximum flavor use fresh dill in this dill pickle potato salad. It adds instant freshness and depth of flavor.

How to Make Dill Pickle Potato Salad

• Cube your potatoes and boil them. Cut the potatoes into fairly even sized cubes. This will help them cook evenly. Place them into a pot and fill the pot with cool water until they’re covered, leaving an additional inch. Add a tablespoon of kosher salt and cover the pot. Bring them to a boil over medium heat and allow them to cook until just fork tender, about 10-15 minutes. Drain the potatoes in a colander.
• Pour the pickle brine over the potatoes and let them cool. Place the potatoes back into the still hot pot. Pour half of the pickle brine over the potatoes and allow them to cool completely.
• Make the dressing for the potato salad. Add half of the mayo and the remaining pickle brine to a bowl and stir to combine. Add the remaining ingredients for the dressing and stir until it’s creamy and completely mixed.
• Mix together the pickle potato salad. Add the cooled potatoes, celery, pickles, eggs, and onion to a large bowl. Pour the dressing over the top of the mixture and using a rubber spatula or spoon gently fold until completely combined, being careful not to break the potatoes up too much.
• Allow the potato salad to refrigerate. Cover the potato salad and allow it to refrigerate for at least an hour or two until chilled.
• Taste and adjust seasoning if needed. Give the potato salad one final stir and taste to see if you need any additional seasoning or want it a little creamier. Garnish with paprika if desired and dive in!

Variations

• Use Yukon gold potatoes instead of red potatoes.
• Replace some of the pickles with pickled jalapenos for a little kick.
• Add shredded carrots.
• For a pop of sweet add defrosted peas.
• Mix in cubed ham.

Storage

Because this is a mayonnaise-based salad you will want to keep it refrigerated unless it’s being served. Keep it stored in an airtight container and it will last for up to five days. But don’t worry, you will find yourself eating it straight from the refrigerator…no judgement!

Tips From the Beach

• Stick to less starchy potatoes like red skinned potatoes or Yukon golds. They will give you that creamy texture while still holding their shape. Starchy potatoes like russets tend to fall apart during the boiling process.
• Hold off adding any additional salt until after the potato salad has refrigerated. The pickles and pickle brine add their own salty element in addition to the mustard and mayonnaise.
• Avoid pickle spears for this recipe if possible. If you decide to use them, remove some or all of the seeds before chopping them. This will give you a better texture.
• A cup of mayonnaise makes plenty of dressing for this potato salad. However if you want it a little creamier feel free to add a little more once it’s refrigerated.

Dill Pickle Potato Salad

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Bring a taste of the south and all of the bold tang to your next party with this creamy, crunchy, completely savory Dill Pickle Potato Salad. 

• Author: Nicole Stover
• Prep Time: 15
• Chilling Time: 120
• Cook Time: 20
• Total Time: 2 hours 35 minutes
• Yield: 8–10 1x
• Category: Side Dish
• Method: Boiling
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

Dill Pickle Potato Salad

• 3 pounds red skinned potatoes, cubed
• 1/4 cup pickle brine
• 4–6 hard boiled eggs, diced
• 1 1/2 cups dill pickles, diced, baby dill pickles recommended
• 1 cup celery, diced
• 1/2 cup sweet onion, diced
• 4 green onions, chopped
• Paprika for garnish

Dressing

• 1 cup mayonnaise
• 1/4 cup dill pickle brine
• 3 tablespoons yellow mustard
• 1/2 teaspoon celery seed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon celery salt
• 1/4 teaspoon freshly cracked black pepper
• 3 tablespoons fresh dill, chopped

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Instructions

1. Add the potatoes to a pot and cover with water, plus an extra inch. Add a tablespoon of kosher salt and cover. Bring the potatoes to a boil over medium heat and allow them to boil until just fork tender. Drain them into a colander. 
2. Place the potatoes back into the hot pot and pour 1/4 cup pickle brine over them. Allow them to cool completely. 
3. Add half of the mayonnaise and the remaining 1/4 cup of pickle brine to a bowl and stir to combine and loosen up the mayo. Add the remaining ingredients for the dressing to the bowl and stir to completely combine. 
4. Add the cooled potatoes, eggs, celery, both onions, and pickles to a large bowl. Pour the dressing over the top. Use a rubber spatula or spoon to gently fold the mixture until completely coated and combined. 
5. Cover the potato salad and let it refrigerate for 1-2 hours.
6. Taste and adjust seasoning if needed.
7. Garnish with paprika and enjoy!