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.
- 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
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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
Instructions
- 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.
- Place the potatoes back into the hot pot and pour 1/4 cup pickle brine over them. Allow them to cool completely.
- 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.
- 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.
- Cover the potato salad and let it refrigerate for 1-2 hours.
- Taste and adjust seasoning if needed.
- Garnish with paprika and enjoy!
Find it online: https://beachgirlgrills.com/dill-pickle-potato-salad/