Dill Pickle Potato Salad

4.50 from 12 votes

Dill Pickle Potato Salad

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!

Prep Time30

Cook Time25

Chill1

Total Time1 55

Course: Salad, Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings:

Calories: 192kcal

Author: Nicole Durham

Cost: Recipe $3.68 / Serving $0.37

Equipment

Ingredients

4-5 medium russet potatoes, peeled and diced into ½ to 1-inch cubes ($1.38)
6 large hard-boiled eggs, shredded ($0.90)
½ cup mayonnaise ($0.45)
2 tablespoons yellow mustard ($0.06)
1 teaspoon paprika ($0.08)
1 small onion, diced, about ½ cup ($0.46)
3 spears dill pickle spears, finely chopped, about ½ cup ($0.33)
1 tablespoon pickle juice ($0.02)

US Customary - Metric

Instructions

Cook potatoes. Bring a large pot of water to a boil. Add the potatoes and cook until fork-tender, about 20 to 25 minutes if boiled whole or slightly less if diced first.
Cool and dice. Drain the potatoes and rinse with cold water to stop the cooking. Once cool enough to handle, cut into ½-inch cubes and place in a large mixing bowl.
Add eggs. Shred the hard-boiled eggs using a box grater and add them to the bowl.
Add dressing ingredients. Add the mayonnaise, mustard, paprika, diced onion, chopped pickles, and pickle juice.
Mix. Stir gently until everything is evenly combined. Taste and add additional pickle juice if desired.
Chill. Cover and refrigerate for at least 1 hour before serving.
Serve. Sprinkle lightly with paprika just before serving.

Notes

Adjusting flavor. The amounts of mayonnaise, mustard, and pickle juice can be adjusted to taste and desired creaminess.
Egg texture. Shredding the eggs instead of chopping creates a creamier salad, especially when the yolks are fully grated.
Storage. Store covered in the refrigerator for 2 to 3 days. Stir before serving.

Nutrition