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Dill Pickle Potato Salad

Dill pickle potato salad with cubed red potatoes and a tangy pickle-juice dressing. Chilled for 2 hours so the flavors mingle, with visible dill pickle chunks and fresh dill in every bite.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb red potatoes cubed
Pickle add-ins
  • 1 cup dill pickles chopped
  • 0.5 cup celery diced
  • 0.25 cup red onion finely diced
Dressing
  • 1 cup mayonnaise
  • 0.25 cup dill pickle juice
  • 2 tbsp Dijon mustard
  • 0.25 cup fresh dill chopped
  • 0.25 salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool
  1. Boil the red potatoes in a Dutch oven at 212°F (100°C) for 10-20 minutes, until tender when pierced. Drain and spread them out to cool completely, so they don’t turn gummy.
Build the potato mixture
  1. Combine the cooled red potatoes with the dill pickles, celery, and red onion in a mixing bowl, tossing to distribute the pickle chunks. Keep the mixture visible and evenly mixed.
Make the pickle dressing
  1. Whisk mayonnaise, dill pickle juice, Dijon mustard, salt, and pepper until smooth and creamy. Watch for a uniform pale-green tint from the pickle juice.
Dress and chill
  1. Pour the dressing over the potato mixture and toss well until every piece is coated. Use a gentle folding motion to avoid breaking the cubes.
  2. Fold in the fresh dill and give the salad a final toss to distribute it throughout. Stop when you see flecks of green dill evenly throughout.
  3. Refrigerate the dill pickle potato salad for 2 hours before serving. Chill until cold and slightly firm, with flavors fully blended.

Notes

For the best texture, cool the boiled potatoes completely before dressing so the mayonnaise doesn’t loosen. Store covered in the refrigerator up to 4 days; for best results, stir once after chilling. Freezing is not recommended due to mayonnaise texture changes. If you want a lighter option, use light mayonnaise (or a Greek-yogurt blend) for a tangier, lower-fat take.