Dill Pickle Potato Salad
Dill Pickle Potato Salad! A fun-twist on traditional potato salad! Tangy dill pickle potato salad that’s perfect for your next picnic, potluck or cookout.
My husband grew up very rural Wisconsin, where the nearest grocery store is 30 minutes away and most recipes start with either mayo, cream cheese, sour cream and/or a brick of cheddar cheese. It’s dairy country through and through and spending so much time up there over the last decade has introduced me to a new way of cooking and a plethora of recipes that I didn’t know existed.
Last month, I pulled one of his mom’s old church cookbooks and started flipping through. Does anyone else read cookbooks like they are books? I’ve almost always got a pile of cookbooks on my nightstand that I flip through before bed. Anyways, I landed on one that I knew I’d be recreating once we got home: Dill Pickle Potato Salad.
Are you a pickle fan? I wasn’t growing up, until my pickle-obsessed husband convinced me that a sandwich tastes better with a pickle and chopped pickles work in more recipes than I’d ever imagined.
This dill pickle potato salad is exactly as it sounds: dill pickle spiked dressing with more chopped pickles folded into the potato salad. It’s a little-bit tangy, a little-bit briny and super creamy. It’s become my new favorite dish to take to potlucks and picnics. Everyone loves potato salad and now, everyone loves dill pickle potato salad.
To make this potato salad even easier, I used The Little Potato Company’s Little Charmers. This 3 lb. bag of red Creamer potatoes makes for the best potato salad, with very little prep needed. The delicate red skin has a hint of sweetness and doesn’t need to be peeled. Simply open the bag, throw them in boiling water and in 15 minutes, your potatoes are ready to be dressed.
As the Little potatoes are smaller than regular potatoes, they also cool much faster and don’t become over-boiled mush, which can happen with baking potatoes.
Fellow flavor lovers, I know you are going to love this salad as much as we did!
Dill Pickle Potato Salad
Ingredients
- 1.5 lb. red potatoes
- 3 celery ribs, finely chopped
- 6 scallions, finely chopped
- 2 medium dill pickles, finely chopped
- 2 hard-boiled eggs, chopped (optional for non-vegan version)
- 1 cup mayo, regular or vegan
- 2 tablespoons dill pickle juice
- 3 teaspoons mustard
- 1 teaspoon celery seed
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Instructions
- Place the potatoes into a large pot and cover with water. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes until potatoes are tender. If adding eggs, add them to the pot the last 8 minutes of cooking.
- Drain the potatoes and let cool.
- While the potatoes are cooling, chop the vegetables and make the dressing. Whisk together the mayo, dill pickle juice, mustard, celery seed, salt and pepper. Season to taste, adding more salt/pepper/pickle juice to your liking.
- Halve the potatoes, then place them into a large bowl with the chopped celery, scallions, pickles and eggs, if using. Add dressing and toss to combine. Cover and refrigerate for at least 2 hours, then serve.
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