Pickles are the star of the show in this delicious Dill Pickle Potato Salad. It’s perfect for any summer party!
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If you are a pickle fan, you are in for a treat! This potato salad with dill pickles is creamy and tangy and will be your new favorite cookout side dish. Get your pickles ready to go and let’s get started!
What you’ll need
Its just a few simple ingredients to the best potato salad ever!
- Red potatoes– these really are the best for potato salad because they are softer and creamier and the skin is thin so peeling isn’t necessary
- Dill pickles and pickle juice– of course! Any type of dill pickle works. You can use the small gherkins or dice up large kosher pickles; whatever you have on hand.
- Fresh dill– a must have
- Red onion– you can substitute white onion
- Celery– for a nice crunch
- Mayonnaise– for the creaminess
- Grainy mustard– for that extra something
- Olive oil
- Seasonings– salt and pepper
- Equipment– Cutting board, large pot to boil the potatoes, a sharp knife, measuring cups and spoons, large mixing bowl, airtight containers for storage
How to make Dill Pickle Potato Salad
- Cook the potatoes in salted water until fork tender. Drain and let cool.
- Chop the pickles, onion, celery, and dill.
- Prepare the dressing; whisk together the mayonnaise, mustard, olive oil, pickle juice, and seasoning.
- Combine the dressing with the chopped veggies and cooled potatoes. Mix well and refrigerate 2-3 hours or overnight
Tips and Tricks
- Substitute yellow potatoes for the red potatoes
- Add chopped hard boiled eggs or diced ham to the salad for a different taste
- Start the potatoes in cold water and bring to a boil
- Try bread and butter pickles for a sweeter salad
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Dill Pickle Potato Salad
- 2 pounds red potatoes potatoes cleaned and cut in chunks
- 1/2 red onion diced
- 2 celery stalks diced
- 1 1/2 tsp salt
- 1 tsp ground black pepper
- 2 tbsp grainy mustard
- 3/4 cup mayonnaise
- 1/4 cup chopped fresh dill
- 1/4 cup olive oil
- 1/4 cup dill pickle juice
- 1 cup sliced dill pickles
- Add the potato chunks to a large pot and cover with cold water. Add 1 tsp salt and bring to a boil over medium-high heat.
- Cook until just fork tender, about 20 minutes. Drain and set aside to cool completely.
- Meanwhile, in a large mixing bowl, whisk together the mayonnaise, mustard, dill, olive oil, pickle juice, 1/2 tsp salt and pepper.
- Add the cooled potatoes, red onion, celery and the sliced dill pickles to the dressing. Toss well to combine.
- Refrigerate potato salad for at least 2-3 hours before serving or overnight. Add more salt, pepper and dill to taste.