Dill Pickle Potato Salad
If you love the tangy crunch of pickles, this Dill Pickle Potato Salad is about to become your new favorite side dish! Packed with tender potatoes, crisp dill pickles, and a creamy, flavorful dressing, this easy recipe is perfect for cookouts, potlucks, or a simple weeknight dinner.
Servings 10 servings
Calories 171kcal
Ingredients
- 2 pounds potatoes I used russet. Peeled and sliced into 1 ½ inch cubes.
- 2 hard boiled eggs Peeled and diced into small cubes.
- ¾-1 cup mayonnaise Adjust to suit your desired texture.
- 1 tablespoon yellow mustard
- ½-1 cup pickle juice Start with ½ cup. Add more if you need more pickle flavor.
- ½-1 cup diced pickles
- ½ cup diced onions
- ¼ cup diced celery
- 4-5 fresh sprigs of dill ½-1 teaspoon if using dried dill
- 1-2 tablespoons sugar or sweetener Omit if you prefer tangy potato salad
- ½ teaspoon garlic powder
- salt and pepper to taste
Instructions
- Add the potatoes to a pot or deep skillet along with cold water. Add enough water so that the potaotes are completely covered.2 pounds potatoes
- Bring the water to a boil and then adjust the heat to a simmer. Do not cover the pot. The potatoes will need 10-15 minutes to cook. Check in on them after 5 minutes by piercing with a fork. You don't want the potatoes to overcook, that will result in mushy potatoes. Mine were ready at 10 minutes.
- Once cooked, drain the water from the potatoes and run cold water over them so they do not continue to cook.
- Add the mayo, mustard, pickle juice, diced pickles, eggs, onions, sugar or sweetener, dill, garlic powder, and salt and pepper to taste to a bowl. Taste repeatedly. Adjust all of the spices to suit your taste. This step is important.2 hard boiled eggs, ¾-1 cup mayonnaise, 1 tablespoon yellow mustard, ½-1 cup pickle juice, ½-1 cup diced pickles, ½ cup diced onions, ¼ cup diced celery, 4-5 fresh sprigs of dill, 1-2 tablespoons sugar or sweetener, ½ teaspoon garlic powder, salt and pepper to taste
- Add in the cooked potatoes and stir. Chill if preferred.I prefer to chill the salad for at least 30 minutes. This will also allow the pickle juice to seep into the potatoes for more flavor. Because I prefer a thick creamy consistency, after I have chilled the potato salad, I use a strainer and add the salad to the serving dish for serving. This way, the pickle juice has made it's way to the potatoes for flavor, but I don't have any excess/runny liquid or texture.
Notes
Yukon Gold or Russet potatoes are my favorite because they become soft and creamy while still holding their shape. Red Potatoes will work because they are firm, smooth, and perfect for potato salads with skin-on for added texture and color. Baby Potatoes are small, naturally waxy, and tender, making them a great choice for a no-fuss, rustic salad.
When it comes to potato salad you really have to use judgement. Stay true to the texture you prefer and the taste you prefer. The ingredient notes will help you ensure you are making the potato salad you are looking for.
If you want to make it creamier, add more mayo. If you want it less creamy, use less mayo.
Equal parts mayo or plain Greek yogurt will work for a direct swap for mayo. They both have a thick, velvety texture with a mild tang similar to mayo. Avocado or humus will also work since they are both creamy.
How to Prevent Watery Potato Salad
- Drain the Potatoes Well – After boiling, let the potatoes sit in a colander for a few minutes to drain any excess moisture. You can even spread them out on a baking sheet to dry further.
- Let the Potatoes Cool Completely – Warm potatoes release steam, which can make the dressing watery. Allow them to cool to at least room temperature before mixing.
- Don’t Overcook the Potatoes – Overcooked potatoes absorb more water and can fall apart in the dressing. Boil them just until fork-tender, then drain immediately.
- Be Mindful of Pickle Juice – While pickle juice adds great flavor, too much liquid can make the salad runny. Start with a small amount and mix well before adding more. I also like to strain the mixture prior to serving. This prevents the pickle juice from making the dish runny.
- Pat Dry the Pickles and Other Ingredients – If your pickles, onions, or celery are extra juicy, pat them dry with a paper towel before adding them to the salad.
Nutrition
Serving: 1serving | Calories: 171kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g