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
- 10–12 baby red potatoes, cut into bite-sized pieces
- 10 hard boiled eggs, peeled and diced
- 1 1/2 – 2 cups dill pickles, chopped
- 1 cup mayo
- 1/2 cup celery, sliced
- 1/4 cup white onion, diced
- 2–3 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
- 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.
- 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.
- Taste: Try a bite and make any seasoning adjustments, as needed.
- 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