This dill pickle potato salad recipe has been in my family for as long as I can remember. It’s creamy, tangy, crunchy, and smooth with eggs, pickles, potatoes, and more. Enjoy it this summer with your next BBQ!
Potato salad with pickles
I grew up my entire life eating this one potato salad recipe made by my mom. It wasn’t until I was a full-grown adult that I even realized different types of potato salad existed.
My mom always made a huge batch of this pickle potato salad for family gatherings and even purchased a huge bowl specifically to hold the many servings needed. For reference, her potato salad bowl is about 4 or 5 times the size of an average large mixing bowl.
If that doesn’t tell you how much we loved eating it growing up, I’m not sure what would haha.
She was not a fan of mayonnaise and always added mustard to help hide the taste. This is why recipes like this and her easy egg salad are both creamy and tangy.
Dill potato salad ingredients
- Dill pickle spears
- Pickle juice
- Hard boiled eggs
- Russet potatoes
- Yellow mustard
What you’ll need to make this recipe
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Tips for making potato salad with pickle juice
This potato salad recipe is pretty versatile. Adding in more or less mayo or mustard to adjust to taste and color or even adding in a little more pickle juice works great.
We like to make it just a little on the drier side and then add in the pickle juice to get it creamy. The saltiness of the juice helps to bring out the other flavors in the salad and it’s always a welcomed ingredient.
Unlike most recipes wanting you to chop the eggs, we shred them on a cheese grater. I’ve found out that through trial and error you get a much creamier result when the yolks have been pulverized like they are with the grater. Well worth it.
FAQ’s about dill potato salad recipe
You can prep your eggs and your potatoes in Instant Pots for a faster an easier time. Simply follow the 5-5-5 method for hard boiled eggs and for potatoes, wash, peel, and cube then cook in the Instant Pot for 1 minute on High Pressure with a Quick Pressure Release. Then rinse potatoes under cold water to stop the cooking process. Combine potato salad as directed below.
This potato salad can last about 2-3 days in the fridge. Keep it well covered and stir before scooping.
How to make dill pickle potato salad
Wash and peel your potatoes.
Boil until fork tender in a large pot of water and rinse under cold water to stop the cooking process. Then dice into .5-1inch sized cubes.
Place diced potatoes in a bowl with grated eggs.
Add the mayonnaise, mustard, paprika, onion, and chopped pickles.
Add in one tablespoon of pickle just. Mix well and add more if desired.
Cover the bowl and place in the fridge to chill for atleast an hour before serving.
Garnish with additional paprika before serving.
More great recipes to try
- Italian Green Beans with Tomatoes
- Jiffy Jalapeno Cornbread
- Instant Pot Hot Dogs
- Peanut Butter Marshmallow Cookies
- 4 Ingredient Guacamole
- Honey Lemon Pepper Wings
Dill Pickle Potato Salad
- 3 spears dill pickles chopped small (about size of heaping 1/2 cup)
- 1 tbsp pickle juice
- 6 large boiled eggs shredded
- 4-5 medium russet potatoes peeled and diced .5-1inch cubes
- 1 small onion, diced about 1/2 cup
- 1/2 cup mayonnaise
- 2 tbsp mustard
- 1 tsp paprika
- Bring a large pot of water to a boil. Wash your potatoes well and peel them if desired. Place in water. I like to chop mine before boiling but you can do them whole and chop after.
- Boil potatoes until a fork can easily pierce through them. About 20-25 minutes for whole potatoes.
- Drain and rinse potatoes in cold water to stop the cooking process.
- When the potatoes and chilled enough to safely handle, dice into .5 inch cubed pieces and place in a large mixing bowl.
- Shred your hard boiled eggs with a cheese grater and place them in the bowl as well.
- Add the mayonnaise, mustard, paprika, onion, and chopped pickles to the bowl too.
- Add in one tablespoon of pickle juice and stir well to combine. Taste and if desired, add a little more pickle juice.
- Cover the bowl with plastic wrap andplace in the fridge to chill for at least one hour before serving.
- Garnish with a sprinkling of paprika before serving.