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an upclose view of dill pickle potato salad in a white bowl
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4.50 from 2 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 mins
Cook Time25 mins
Chill1 hr
Total Time1 hr 55 mins
Course: Salad, Side Dish
Cuisine: American
Servings: 10
Calories: 192kcal
Author: NicoleDurham
Cost: Recipe $5.20 / Serving $0.52


  • 3 spears dill pickles chopped small (about size of heaping ½ cup) ($0.24)
  • 1 tablespoon pickle juice ($0.02)
  • 6 large boiled eggs, shredded ($0.48)
  • 4-5 medium russet potatoes, peeled and diced .5-1inch cubes ($3.24)
  • 1 small onion, diced (about ½ cup) ($0.35)
  • ½ cup mayonnaise ($0.63)
  • 2 tablespoon mustard ($0.14)
  • 1 teaspoon paprika ($0.10)


  • 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.


Recipe Tips

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 make potato salad with pickle by making 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.


This dill potato salad recipe can last about 2-3 days in the fridge. Keep it well covered and stir before scooping.


Serving: 1scoop | Calories: 192kcal | Carbohydrates: 17g | Protein: 6g | Fat: 11.3g | Saturated Fat: 2.3g | Polyunsaturated Fat: 5.6g | Monounsaturated Fat: 3g | Cholesterol: 116.2mg | Sodium: 246.8mg | Potassium: 432.7mg | Fiber: 1.5g | Sugar: 1.2g | Vitamin A: 56.2IU | Vitamin C: 5.7mg | Calcium: 39mg | Iron: 1.4mg