Dill Pickle Potato Salad

If you're looking for the perfect side dish for summer cookouts loaded with dill pickle goodness - then you must make this Dill Pickle Potato Salad. Loaded with tender buttery potatoes, crunchy dill pickles, dill pickle juice, crunchy celery, hard-boiled eggs, all smothered in a dill dressing with tangy flavor and creamy texture.

Course Side Dish

Cuisine American

Keyword dill pickle potato salad, potato salad recipe, potato salad side dish

Prep Time 25

Cook Time 15

Chill Time 1

Total Time 1 40

Servings

Calories 243kcal

Author Jessica - Together as Family

Ingredients

2 pounds Yukon Gold potatoes (peeled and cut into 1-inch chunks)
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon dill pickle juice
1 tablespoon dijon mustard
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley (or 1½ teaspoons dried parsley)
1 teaspoon onion powder
1 teaspoon kosher salt
¼ teaspoon ground black pepper
4 hard-boiled eggs shell peeled & chopped
1½ cups chopped dill pickles
1 stalk celery finely diced
2 tablespoons sliced green onions
chopped fresh dill & chopped or sliced pickles optional garnish

Instructions

Boil The Potatoes

Place the peeled and chunked Yukon gold potatoes into a large pot and cover them with cold water, by about 1-inch, and add some salt to the pot. Bring to a gentle boil over medium-high heat.
2 pounds Yukon Gold potatoes
Once boiling, cook the potatoes for about 10 minutes, or until the potatoes are fork tender but still hold their shape.
^{*It's important to not overboil the potatoes, or they will begin to disintegrate - we want whole chunks of potatoes for potato salad not creamy potatoes.}
Drain the potatoes well and spread them out onto a sheet pan or plate. Let them cool for 10-15 minutes so they stop steaming. Slightly warm potatoes will absorb the dressing better than completely cold ones - no need to cool the potatoes completely, just until they are warmer in temperature and stop steaming.

Make The Creamy Dressing

In a small bowl, whisk together the mayonnaise, sour cream, dill pickle juice, dijon mustard, fresh dill, dried parsley, onion powder, kosher salt, and ground black pepper until creamy and combined.
1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon dill pickle juice, 1 tablespoon dijon mustard, 1 tablespoon chopped fresh dill, 1 tablespoon chopped fresh parsley, 1 teaspoon onion powder, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper

Assemble The Potato Salad

Add the still slightly warm potato chunks to a large bowl, then add the prepared dressing, and gently fold the ingredients together with a rubber spatula until evenly coated. Don't mix too aggressively because we want to keep the potatoes intact.
Add in the chopped hard-boiled eggs, diced dill pickles, celery, and sliced green onion. Stir until evenly combined.
^{*Taste and adjust the seasonings as needed; add more salt if needed, or if you want a brighter pickle flavor add another splash of dill pickle juice.}
4 hard-boiled eggs, 1½ cups chopped dill pickles, 1 stalk celery, 2 tablespoons sliced green onions
Cover the bowl with a lid or plastic wrap and refrigerate for 1 hour (or up to 24 hours), so the flavors can meld together, before serving.
Before serving, transfer the potato salad to a serving bowl (if needed) and. garnish with additional chopped fresh dill and sliced dill pickles (optional). Enjoy!
chopped fresh dill & chopped or sliced pickles

Notes

Peel the skin off of the potatoes and then chop the Yukon golds into bite-sized pieces. You don't want the chunks too large or else it's hard to eat, so make sure you are chopping them in small pieces so they are bite-sized. We don't need huge large chunks of potato!
Because you have to peel the skin off of the potatoes; I recommend not using baby potatoes as they are harder to peel. Use regular sized Yukon gold potatoes, peel them, and then chop into smaller sized chunks.
Do not overboil the potatoes or else they'll become mushy. Boil them at the lower temperature of medium-high, no need for high when boiling potatoes for potato salad, and check them frequently so they are not in there for too long. They should be easy to pierce with a fork but still retain their chunked/chopped shape.
Yukon gold potatoes are the perfect potato for potato salad because they hold their shape well and have a naturally creamy texture that pairs beautifully with the dill dressing. I don't recommend using any other potato such as white potatoes, russet potatoes or red potatoes.
Letting the potatoes cool slightly before mixing prevents the mayonnaise from separately while still allowing the potatoes to absorb the dressing for better flavor. It's important to not let the cool potatoes cool completely; just 10-15 minutes at the most and until they stop steaming.
If the salad looks slightly dry after chilling (this is especially true if you chill the salad for longer than 1-2 hours), stir in a tablespoon of mayonnaise and/or add a splash of pickle juice to refresh the taste and texture before serving.
Be very gentle when mixing so the potatoes stay chunky, and the salad does not become mashed.
I prefer a more chilled potato salad, and I like the longer chill time which allows the potatoes more time to absorb all the creamy dressing and flavor. I usually refrigerate the potato salad for closer to 5-6 hours (I make it the morning of) before serving it. This allows the longer chill time while still keeping the salad creamy. If you refrigerate for closer to 24 hours before serving, you will probably need to add additional mayo or dill pickle juice.

Nutrition