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!
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.
Notes
Adjust Ingredients: You can easily adjust the amount of mayonnaise, mustard, and pickle juice to suit your taste preferences and desired color of the salad. Adding pickle juice can make the salad creamier and add a pleasant saltiness.Grated Eggs: Instead of chopping the eggs, try shredding them on a cheese grater. This method creates a creamier texture, especially when the yolks are thoroughly grated.Storage: Your dill potato salad can be stored in the fridge for 2-3 days. Make sure it's well-covered and give it a good stir before serving.