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A big bowl of dill pickle potato salad with fresh chopped dill on top.

Dill Pickle Potato Salad Recipe

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  • Author: Erin Jensen
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 servings 1x
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: American

Description

Our creamy and delicious Dill Pickle Potato Salad is the perfect summer side dish that would make a great addition to any cookout!


Ingredients

Scale
  • 1012 baby red potatoes, cut into bite-sized pieces
  • 10 hard boiled eggs, peeled and diced
  • 1 1/22 cups dill pickles, chopped
  • 1 cup mayo
  • 1/2 cup celery, sliced
  • 1/4 cup white onion, diced
  • 23 tablespoons pickle juice (more, if desired)
  • 1/4 cup fresh dill, chopped
  • 1 tablespoon dijon mustard
  • 1 teaspoon yellow mustard
  • 1 teaspoon celery salt
  • 1 teaspoon kosher salt (more, if desired)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground black pepper

Instructions

  1. Boil Potatoes: Bring a large pot of water to a boil. Add potatoes and let simmer until soft, about 10-15 minutes. Drain potatoes and run under cold water to cool.
  2. Combine: Put the drained potatoes in a large bowl. Add the rest of the ingredients and mix to combine everything together. Recommend starting with 1 1/2 cups of chopped pickles and add more, up to 2 cups, if desired.
  3. Taste: Try a bite and make any seasoning adjustments, as needed.
  4. Serve: Enjoy immediately or store in an airtight container in the fridge for later!

Notes

  • Whole30/Paleo: check the ingredients of the pickles, dijon mustard, & mayo to make sure they are compliant.
  • Pickles: we have a homemade refrigerator dill pickles recipe, if you want to check them out!
  • Meal Prep: option to make this potato salad recipe 1-2 days before serving, just store in an airtight container in the fridge.

Nutrition

  • Serving Size: 4 oz
  • Calories: 397
  • Sugar: 3.4 g
  • Sodium: 589.9 mg
  • Fat: 26 g
  • Carbohydrates: 23 g
  • Fiber: 2.6 g
  • Protein: 17.2 g
  • Cholesterol: 430.4 mg