Dill Pickle Potato Salad

Dill Pickle Potato Salad is a delightful blend of creamy gold potatoes and crunchy dill pickles, mixed with a tangy dressing. It's a refreshing twist on traditional potato salad, with the tartness of pickles adding a burst of flavor to every bite. Perfect for picnics, barbecues and family get-togethers.

Course Salad, Side Dish

Cuisine American

Keyword dill pickle, yukon gold, potato salad, creamy, tangy

Prep Time 30

Cook Time 15

Cooling Time 2

Total Time 2 45

Servings servings

Calories 345

Ingredients

3 lbs Yukon gold potatoes peeled and cut into 1 inch pieces
1/2 small Red onion finely chopped
2 each Celery stalks peeled and chopped small
3/4 cup Dill pickles chopped small
5 Hard boiled eggs chopped small
1/3 cup Sweet relish
3/4 cup Mayonnaise
1 tbsp Yellow mustard
2 1/2 tbsp Pickle juice
1 tbsp Apple cider vinegar
2 tbsp Fresh dill finely chopped
2 tsp Celery seed
Salt and pepper to taste

Instructions

Start by washing and scrubbing the potatoes thorough to remove any dirt. Peel the potatoes if desired or leave the skins on for added texture. Then, cut the potatoes into large chunks, about 1 inch.
Place the cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt to the water. Bring water to a boil over medium-high heat. Then, reduce heat to a simmer and cook the potatoes for 15 minutes or until they are fork tender.
While the potatoes are cooking, prepare the dressing. In a mixing bowl, combine mayonnaise, mustard, apple cider vinegar, pickle juice, celery seed, and dill. Season with salt and pepper. Refrigerate until ready to use.
Finely chop the red onions. Then, chop the celery, pickles and hard boiled eggs into small pieces. Set aside.
Once the potatoes are cooked, drain them inside a colander. Place them onto a paper towel lined baking sheet to remove any excess water. Season the potatoes with salt and pepper.
Allow them to cool to room temperature. Then, in a large bowl, add the potatoes along with the dill pickles, sweet relish, celery, red onions, hard boiled eggs, and dressing.
Gently toss the potato salad ingredients together until the potatoes are evenly coated with the dressing.
Taste the potato salad and adjust with salt and pepper, as needed.
Cover the bowl of potato salad with plastic wrap and refrigerate for 2 hours to allow the flavors to meld together.
Before serving, garnish the potato salad with fresh chopped dill or a light sprinkling of paprika.

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