Dill Pickle Potato Salad

We add both chopped and sliced dill pickles to this creamy potato salad, ensuring you get the taste of pickles in every bite, with some bites have a big burst of crunchy pickle goodness.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 15

Chill Time 2

Total Time 2 30

Servings

Calories 280kcal

Author Karly Campbell

Ingredients

3 pounds Yukon Gold potatoes
½ cup dill pickle juice divided
4 hard boiled eggs chopped
1 cup dill pickles sliced & chopped see notes
½ cup finely diced sweet onion optional
1 ¼ cups mayonnaise
2 teaspoons yellow mustard
3 tablespoons chopped fresh dill
½ teaspoon celery seed
Salt and pepper to taste

Instructions

Peel the potatoes and chop into ½ - ¾ inch chunks. Add potatoes to a pot of boiling water and boil until just fork tender, about 15 minutes. Do not overcook.
Drain the liquid from the potatoes and place the potatoes in a large bowl. Pour ¼ cup of dill pickle juice over the potatoes and let cool for 30 minutes.
Once the potatoes are cooled, add the eggs, pickles, and onion. Stir gently to combine.
Add the mayonnaise, mustard, dill, celery seed, and remaining ¼ cup of pickle juice to a small bowl and stir well to combine. Add salt and pepper to taste, keeping in mind the pickles are salty - we usually add about 1/2 teaspoon of each.
Pour the dressing over the potatoes and stir to coat. The more you stir, the more the potatoes will break up - we like ours mostly still in chunks but you can keep stirring to mash them more if preferred.
Cover and refrigerate for at least 2 hours before serving.

Notes

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. We use baby dills - a smaller size than a traditional pickle.

I love this with onion, but often leave it out for picky eaters. The salad is still delicious either way!

Nutrition