Dill pickle potato salad is a creamy red potato salad with a cup of chopped dill pickles, crunchy celery and optional hard-boiled eggs, all tossed in a mayonnaise dressing seasoned with pickle juice, Dijon, white vinegar, minced onion and plenty of fresh dill. It makes a big bowl for 12, and it needs at least 2 hours in the fridge before serving.
How to make dill pickle potato salad: boil 3 pounds of bite-size red potatoes until tender, about 15 minutes, cool them completely and lightly mash a few, whisk mayonnaise with pickle juice, vinegar, Dijon, onion and dill, toss in the potatoes, pickles, celery and eggs, season, and chill at least 2 hours.
Why You’ll Love It
- Pickle in every bite: chopped dill pickles and pickle juice in the dressing.
- Feeds 12, so it fits a cookout or potluck.
- Make it ahead: it’s even better the next day.
- About 30 minutes of work, plus at least 2 hours chilling.
What Is the Dressing for Dill Pickle Potato Salad?
Mix the dressing in the bowl first, then add everything else. For this recipe it’s:
- 1 1/4 cups mayonnaise
- 4 tablespoons dill pickle juice
- 1 tablespoon white vinegar
- 1 1/2 tablespoons Dijon mustard
- 3 tablespoons minced white onion
- 4 tablespoons chopped fresh dill
Pickle juice can range from 1 tablespoon to 4. Start with less if you want a milder dressing. Another dressing uses 1 cup of mayonnaise with 1/2 cup of sour cream, 1 tablespoon each of Dijon and dill, and 3 tablespoons of pickle brine.
How Many Pickles to Add
This recipe uses a full cup of chopped dill pickles for 3 pounds of potatoes, so the pickle flavor comes through in every bite. If you want them in the background, you can use less, and cut the pickle juice to match:
| Pickles | Pickle juice |
|---|---|
| 1 cup chopped dill pickles (this recipe) | 4 tablespoons |
| About 3/4 cup (4 to 5 spears), chopped | 3 to 4 tablespoons |
| 3/4 cup chopped pickles or relish | 3 tablespoons |
| 1/2 cup diced pickles | 1 tablespoon |
| 2 medium dill pickles, diced | 1 tablespoon |
Which Potatoes to Use
Red potatoes are the card’s pick, cut into bite-size pieces with the skins on. Yukon Gold potatoes and baby potatoes work too. Whatever you use, cut them into even pieces so they’re tender at the same time, then cool them completely before the dressing goes on.
Tips for the Best Texture
- Cut the potatoes small. Bite-size pieces cook in about 15 minutes.
- Cool them completely before they meet the dressing. Make the dressing while they cool.
- Mash a few. Lightly mash some of the potatoes for a thicker, creamier salad, or skip it for a chunkier one.
- Chill it. Refrigerate at least 2 hours; it’s even better the next day.
- Too dry? Stir in a splash of milk.
Ingredient Notes
Potatoes. Three pounds of red potatoes. Yukon Gold or baby potatoes also work.
Pickles. One cup of chopped dill pickles. Pickle relish can stand in.
Celery. One and a half cups, diced.
Eggs. Six hard-boiled eggs, cooled and chopped. They’re optional.
Ingredients
- 3 pounds red potatoes, cut into bite-size pieces
- 1 cup dill pickles, chopped
- 1 1/2 cups celery, diced
- 6 hard-boiled eggs, cooled and chopped (optional)
- 1 1/4 cups mayonnaise
- 3 tablespoons white onion, minced
- 4 tablespoons dill pickle juice
- 1 tablespoon white vinegar
- 1 1/2 tablespoons Dijon mustard
- 4 tablespoons fresh dill, chopped
- Salt and black pepper, to taste
How to Make Dill Pickle Potato Salad
1. Boil the potatoes. Cut the potatoes into bite-size pieces and boil them until tender, about 15 minutes.
2. Cool the potatoes. Cool the potatoes completely, then lightly mash a few of them.
3. Mix the dressing. In a large bowl, mix the mayonnaise, dill pickle juice, white vinegar, Dijon mustard, minced onion and fresh dill.
4. Toss everything together. Add the potatoes, dill pickles, celery, eggs (if using), salt and black pepper, and toss well.
5. Chill. Refrigerate at least 2 hours before serving.
Variations
- Sour cream: use 1 cup of mayonnaise and 1/2 cup of sour cream.
- Herbs: add chives or parsley with the dill.
- Red onion: use 1/2 cup of diced red onion in place of the white.
- Yellow mustard: swap the Dijon for 2 tablespoons of yellow mustard.
- Paprika: sprinkle a little on top before serving.
- No eggs: leave them out; the salad works without them.
Storage & Food Safety
Refrigerate leftovers within 2 hours (1 hour if it’s above 90°F, like a summer picnic) in airtight or shallow covered containers at 40°F or below, and eat within 3 to 4 days. Throw out any salad left out longer than that. At a buffet, keep the bowl nested in a larger bowl of ice. Don’t freeze it: USDA FSIS lists mayonnaise among foods that don’t freeze well, and it separates after thawing.
What to Serve With It
Serve it next to barbecue, like slow cooker root beer BBQ ribs, baked barbecue chicken thighs, oven-braised beer brats or slow cooker sloppy joes. For more cold sides, there’s pasta salad and marinated cauliflower salad.
Frequently Asked Questions
What is the dressing for dill pickle potato salad?
Mayonnaise, dill pickle juice, white vinegar, Dijon mustard, minced white onion and fresh dill, mixed together before the potatoes go in.
How much pickle juice goes in potato salad?
This recipe uses 4 tablespoons for 3 pounds of potatoes. Use as little as 1 tablespoon for a milder salad.
Which pickles should I use?
Any dill pickles you like, chopped, or dill pickle relish.
Can I make it the day before?
Yes. It needs at least 2 hours in the fridge and is even better the next day. Eat it within 3 to 4 days.
What if my potato salad seems dry?
Stir in a splash of milk until it looks creamy again, then taste and add a little more salt and pepper if it needs it before serving.
Do I have to add eggs?
No. The hard-boiled eggs are optional; leave them out for an egg-free salad.
Final Notes
Cool potatoes, a pickle-juice dressing and a couple of hours in the fridge. Tell me in the comments how much pickle juice you used.
Dill Pickle Potato Salad
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Ingredients
- 3 pounds red potatoes cut into bite-sized pieces
- 1 cup dill pickles chopped
- 1 1/2 cups celery diced
- 6 hard-boiled eggs cooled and chopped; optional
- 1 1/4 cups mayonnaise
- 3 tablespoons white onion minced
- 4 tablespoons dill pickle juice
- 1 tablespoon white vinegar
- 1 1/2 tablespoons Dijon mustard
- 4 tablespoons fresh dill chopped
- salt and black pepper to taste
Instructions
- Cut the potatoes into bite-size pieces and boil them until tender, about 15 minutes.
- Cool the potatoes completely, then lightly mash a few of them.
- In a large bowl, mix the mayonnaise, dill pickle juice, white vinegar, Dijon mustard, minced onion and fresh dill.
- Add the potatoes, dill pickles, celery, eggs (if using), salt and black pepper, and toss well.
- Refrigerate at least 2 hours before serving.
Notes
Nutrition
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