Dill Pickle Potato Salad
A tangy and creamy Dill Pickle Potato Salad loaded with protein-rich eggs, crisp celery, and fresh dill.Perfectly seasoned, fiber-rich, and ready in just 35 minutes, this salad is a delicious, crowd-pleasing side that’s ideal for summer meals, meal prep, or a quick weeknight dinner.
Equipment
- 1 Large Pot – for boiling potatoes
- 1 Sharp Knife
- 1 Large serving bowl
- 1 medium mixing bowl
Ingredients
Salad Ingredients:
- 3 lbs Yukon Gold potatoes
- 4 hard-boiled eggs chopped
- 1¼ cups dill pickles chopped
- ¼ cup red onion diced
- 1 cup celery diced
- 3 –4 Tbsp fresh dill chopped
- 2 cloves garlic minced
Dill Pickle Dressing:
- ¼ –⅓ cup pickle juice
- 1 tsp lemon juice
- ¼ cup mayonnaise add more if needed
- 2 –3 Tbsp Dijon mustard adjust to taste
- ½ tsp salt adjust as needed
- 1 tsp black pepper
- 1 tsp paprika
- 1½ tsp celery seed
Instructions
- Prepare the Potatoes: Start by washing 3 pounds of Yukon Gold potatoes thoroughly under running water to remove any dirt or debris. You can leave the skins on for added texture and nutrients, as they are thin and tender, or peel them if you prefer a smoother salad. Cut the potatoes into even ½- to ¾-inch chunks to ensure uniform cooking. Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to season the water. Bring the pot to a boil over high heat, then reduce to a medium simmer. Cook the potatoes until they are just tender and can be easily pierced with a fork—about 10–15 minutes, depending on the size of the chunks. Be careful not to overcook, as you want the potatoes to hold their shape. Once tender, drain the water and transfer the potatoes to a large bowl. Let them cool slightly, then place them in the fridge to chill while you prepare the other ingredients.
- Chop the Hard-Boiled Eggs: While the potatoes are cooling, take 4 hard-boiled eggs and peel them carefully.Chop the eggs into small pieces, roughly ½-inch in size, to ensure they mix evenly into the salad. Set them aside in a small bowl. The eggs add protein, richness, and a creamy texture to the potato salad, complementing the tangy pickle flavor beautifully.
- Dice the Vegetables and Pickles: Next, prepare the fresh vegetables and pickles.Dice ¼ cup of red onion into small, even pieces for a slight crunch and mild sharpness. Chop 1 cup of celery into similar-sized pieces to add a crisp, refreshing bite. Then, chop 1¼ cups of dill pickles into small chunks for the tangy, salty flavor that defines this salad. Place all these ingredients in a separate bowl and set them aside.
- Chop Fresh Dill and Mince Garlic: Take 3–4 tablespoons of fresh dill and finely chop it. Fresh dill brings a bright, herbal aroma and taste that enhances the pickles without overpowering the salad. Mince 2 cloves of garlic into tiny pieces to evenly distribute a subtle savory kick. Add these to the vegetables and pickles to combine all the fresh flavors.
- Make the Dill Pickle Dressing: In a medium mixing bowl, combine the dressing ingredients: ¼–⅓ cup pickle juice, 1 tsp lemon juice, ¼ cup mayonnaise, 2–3 Tbsp Dijon mustard, ½ tsp salt, 1 tsp black pepper, 1 tsp paprika, and 1½ tsp celery seed. Whisk the mixture thoroughly until smooth and creamy. Taste the dressing and adjust seasonings as needed—if you like it tangier, add a little extra pickle juice; for more creaminess, add a touch more mayonnaise. The dressing should have a balanced flavor: tangy, savory, and slightly sweet with a hint of spice.
- Combine Potatoes and Dressing: Remove the chilled potatoes from the fridge and transfer them to a large serving bowl. Pour about ¾ of the prepared dill pickle dressing over the potatoes. Using a large spoon or spatula, gently fold the dressing into the potatoes, ensuring that every chunk is lightly coated without breaking them apart. This step allows the potatoes to absorb the flavors gradually, giving the salad a creamy consistency.
- Add Eggs, Vegetables, and Herbs: Next, add the chopped hard-boiled eggs, diced onion, celery, pickles, minced garlic, and fresh dill to the potatoes. Gently fold everything together to combine. Make sure the ingredients are evenly distributed throughout the salad so that every bite has a balance of tangy, creamy, and fresh flavors. Be careful not to mash the potatoes; the chunks should remain distinct for texture.
- Chill Before Serving: Cover the large bowl with plastic wrap or a lid and place it in the fridge for at least 20 minutes. Chilling allows the flavors to meld and develop, giving the salad a more harmonious taste. It also ensures the potato salad is refreshing and cool, perfect for summer meals.
- Serve with Extra Dressing: Just before serving, pour the remaining ¼ of the dressing over the salad. Give it a final gentle mix to lightly coat the top layer. Taste again and adjust seasonings if needed—add a pinch of salt, more pickle juice, or a dash of paprika for a final flavor boost.
- Optional Enhancements: For an extra indulgent touch, consider sprinkling shredded cheddar cheese over the top or stirring in a little plain Greek yogurt for creaminess. This salad pairs beautifully with grilled meats, sandwiches, or as a standalone dish for a satisfying, protein-rich, fiber-packed meal.
Notes
- Use Yukon Gold potatoes for a creamy texture, but red potatoes or fingerlings can also work.
- Adjust the pickle juice and salt to your taste as flavor preferences vary.
- Do not overcook potatoes to avoid a mushy texture; they should hold their shape.
- Dijon or yellow mustard can be used interchangeably depending on your flavor preference.
- For extra richness, stir in shredded cheddar cheese or a dollop of plain Greek yogurt.
- This salad can be prepared a day ahead; chilling allows flavors to meld beautifully.
- Fresh dill is highly recommended for bright flavor, but dried dill can work in a pinch.
