Description
This creamy dill pickle potato salad is made with tender Yukon Gold potatoes, chopped dill pickles, pickle juice, mayo, onion, and hard-boiled eggs. It is tangy, classic, make-ahead friendly, and perfect for BBQs, potlucks, and summer cookouts.
Ingredients
- 3-4 pounds Yukon Gold potatoes, peeled and cut into bite-sized cubes
- 1/2 cup mayonnaise, plus more as needed
- 2 dill pickle spears, finely chopped
- 2 tablespoons dill pickle juice, plus more to taste
- 1 tablespoon white vinegar or apple cider vinegar
- 1/4 cup minced onion
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 4 hard-boiled eggs, divided
- Paprika, for garnish
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Optional add-ins:
-
1/2 cup chopped celery
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1-2 tablespoons chopped fresh dill
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2 tablespoons chopped chives or green onions
Instructions
- Add the cubed potatoes to a large pot and cover with cold water. Season the water with salt.
- Bring to a boil and cook for 10–12 minutes, or until the potatoes are fork tender but not falling apart.
- Drain the potatoes well and let them cool slightly.
- In a large mixing bowl, stir together the mayonnaise, chopped dill pickles, pickle juice, vinegar, minced onion, salt, and pepper.
- Add the potatoes to the dressing and gently fold to coat.
- Chop 2–3 of the hard-boiled eggs and fold them into the potato salad. Slice the remaining egg for topping.
- Cover and refrigerate for at least 1 hour before serving.
- Before serving, taste and adjust with more salt, pepper, mayo, or pickle juice as needed.
- Transfer to a serving bowl and top with sliced hard-boiled egg and paprika.
Notes
Yukon Gold potatoes work best because they are creamy but still hold their shape.
Red potatoes can also be used.
For extra crunch, add chopped celery.
For more pickle flavor, add extra chopped pickles or another splash of pickle juice.
This potato salad can be made the night before serving.
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Do not leave potato salad out at room temperature for more than 2 hours.
- Prep Time: 15
- Chill Time: 60
- Cook Time: 12
- Category: side
- Method: cold
- Cuisine: American