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Dill Pickle Potato Salad

Dill pickle potato salad with tangy potato cubes and crunchy dill pickle chunks in a creamy pickle-juice dressing. Chilled for 2 hours so the flavors meld and the dressing clings to every bite.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and vegetables
  • 3 lb red potatoes cubed
  • 1 cup dill pickles chopped
  • 0.5 cup celery diced
  • 0.25 cup red onion finely diced
Dressing and seasoning
  • 1 cup mayonnaise
  • 0.25 cup dill pickle juice
  • 2 tbsp Dijon mustard
  • 0.25 cup fresh dill chopped
  • 0.25 Salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and cool the potatoes
  1. Boil the red potatoes until tender, 10-15 minutes. Keep the water at a steady simmer and look for a knife to slide in easily.
  2. Drain and cool the red potatoes, then spread them out to steam off moisture. Aim for room temperature or cooler so the dressing doesn’t loosen.
Build the salad
  1. Combine the red potatoes, dill pickles, celery, and red onion in a large mixing bowl. Toss just enough to distribute the pickle chunks and vegetables.
  2. Mix mayonnaise, dill pickle juice, Dijon mustard, and Salt and pepper to taste. Stir until smooth and uniform in color.
  3. Pour the dressing over the potato mixture and toss well. Make sure every potato cube is coated and no dry pockets remain.
  4. Fold in fresh dill until evenly speckled throughout the salad. Stop once the dill is incorporated so it stays bright.
Chill and serve
  1. Refrigerate the dill pickle potato salad for 2 hours. Cover it to prevent drying out and serve cold.

Notes

Pro tip: cool the boiled potatoes fully before mixing so the mayonnaise dressing stays thick and creamy. Store covered in the refrigerator for up to 4 days; freezing is not recommended due to texture changes. For a lighter option, use light mayonnaise or a 1:1 mix of mayonnaise and Greek yogurt to reduce fat while keeping the tangy pickle flavor.