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Dill Pickle Potato Salad

Pickle salad done right: tender red potatoes folded with chopped dill pickles and a tangy pickle-juice mayonnaise dressing. This dill pickle potato salad gets extra flavor after chilling, with visible 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: 420
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes
Dill pickle add-ins
  • 1 cup dill pickles Chopped for visible chunks.
  • 0.5 cup celery Diced small for even texture.
  • 0.25 cup red onion Finely diced to mellow flavor.
Pickle-juice dressing
  • 1 cup mayonnaise
  • 0.25 cup dill pickle juice
  • 2 tbsp Dijon mustard
  • 0.25 cup fresh dill Chopped; reserve a little for garnish if desired.
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 sheet pan
  • 1 pot

Method
 

Cook and cool the potatoes
  1. Bring a pot of water to a boil, add cubed red potatoes, and cook until tender, about 12–15 minutes with a steady simmer. You should be able to pierce a cube easily with a fork.
  2. Drain the potatoes and spread them on a sheet pan to cool to room temperature for 15–20 minutes. They should feel warm-not-hot before mixing so the dressing doesn’t loosen.
Make the salad base
  1. In a large bowl, combine the cooled potatoes with chopped dill pickles, diced celery, and finely diced red onion. Toss gently so the mix is evenly distributed.
Mix the tangy dressing
  1. In a separate bowl, whisk mayonnaise, dill pickle juice, Dijon mustard, salt, and pepper until smooth and creamy. Taste and adjust salt and pepper if needed.
  2. Pour the dressing over the potato mixture and toss well until every piece looks coated. Scrape the bottom so no dry potato remains.
  3. Fold in the chopped fresh dill and toss just until the dill is evenly streaked through the salad. The salad will look speckled with green flecks.
Chill and serve
  1. Refrigerate the dill pickle potato salad for 2 hours before serving. Chill until cold throughout, so the potatoes absorb the pickle-juice tang.

Notes

For best texture, cool the potatoes fully before dressing so they don’t turn gummy. Store covered in the refrigerator for 3–4 days; the flavors deepen after chilling. Freezing is not recommended because mayonnaise-based salads can separate when thawed. If you want a lighter option, use light mayonnaise or Greek yogurt–based mayo in the same quantity.