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Dill Pickle Potato Salad

Dill Pickle Potato Salad with tangy potato chunks tossed in a pickle-juice dressing for a creamy, pickle-loaded side. The salad is boiled tender, chilled for 2 hours, and finished with fresh dill for bright flavor.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Dill Pickle Potato Salad
  • 3 lb red potatoes
  • 1 cup dill pickles
  • 0.5 cup celery
  • 0.25 cup red onion
  • 1 cup mayonnaise
  • 0.25 cup dill pickle juice
  • 2 tbsp Dijon mustard
  • 0.25 cup fresh dill
  • 0.25 salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of salted water to a boil in a Dutch oven, add the cubed red potatoes, and cook for 10-15 minutes until tender. A fork should slide in easily with little resistance.
  2. Drain the potatoes and spread them on a sheet pan to cool for 10-15 minutes. Let steam fully escape so the dressing won’t thin.
Make the pickle potato salad
  1. Combine cooled potatoes, chopped dill pickles, diced celery, and finely diced red onion in a mixing bowl and toss to distribute evenly. You should see pickle chunks throughout.
  2. Whisk mayonnaise, dill pickle juice, and Dijon mustard with salt and pepper until smooth. The mixture should look creamy and lightly tangy.
  3. Pour the dressing over the potato mixture and toss until every piece is coated. Scrape the bottom to ensure no dry spots remain.
  4. Fold in the chopped fresh dill gently. Stop once the dill is evenly speckled through the salad.
Chill before serving
  1. Cover and refrigerate the salad for 2 hours before serving. It should look slightly thicker and taste more cohesive.

Notes

For best texture, cool the boiled potatoes completely before mixing so the mayonnaise doesn’t loosen. Refrigerate in an airtight container for up to 4 days; freezing is not recommended due to changes in mayonnaise and dill pickle texture. For a lighter option, use light mayonnaise (same amount) and expect a slightly less rich mouthfeel.