Dill Pickle Potato Salad
Whip up this easy Dill Pickle Potato Salad in a snap with tender baby potatoes, perfectly boiled eggs, and a dill pickles!
Baby potatoes make this salad light and refreshing. Hard-boiled eggs add richness, while chopped dill pickles, pickle juice from the jar, fresh herbs, and yellow mustard bring a bright zinginess.
This salad is great for your last-minute BBQ, potluck, or picnic. The tangy dressing makes it a perfect side dish for burgers, hot dogs, pulled pork sandwiches, or any bbq meats!
How long does Dill Pickle Potato Salad take to make?
Chop up all the ingredients while your potatoes and eggs boil, and you can have this salad ready to go in no time at all.
Let’s talk about the ingredients for Dill Pickle Potato Salad
Potatoes – For this version, I used small baby potatoes, because that is what I had. The skins are so thin and tender, you don’t need to peel them.
Hard-Boiled Eggs – Make your hard-boiled eggs using the method that you like. I like to make them in my vegetable steamer, because I can set it and forget it! I always “shock” the eggs afterward in an ice bath, which makes them easier to peel (sometimes!).
Dill Pickles – The magic ingredient! I used whole garlic dills, diced very small. I also use the pickle juice from the jar, which is a deliciously tangy counterpoint to the rich eggs and mayonnaise.
Mayonnaise – Essential in potato salads, don’t you agree?! Use your favourite, I will never judge your choice.
Mustard – Another essential is yellow mustard! It’s just not the same without the mustardy tang.
Crunchy veggies — Diced celery and red onion add crunch, flavour, and freshness. For speediness, I chopped the veggies and eggs using a chopper.
Can I Make Substitutions?
Potatoes – Feel free to use whatever potato you like, making sure to cut the potatoes into bite-size pieces, and peel if necessary. Russet potatoes make a heavier salad, with that delightful softness. Yukon golds would make a delicious choice, somewhere in-between Russets and baby potatoes. You don’t need to make any other adjustments. You should know that the texture of the potato salad will be different, depending on what you potato you choose! There is no wrong choice.
Hard-Boiled Eggs – Feel free to leave out the eggs if you don’t like them. Or add more!
Mayonnaise – Want to make this salad even lighter? Instead of mayo, try non-fat Greek yogurt.
Vegetables – I used celery and red onion. While I feel that celery is a necessary flavour, you could use other types of onion: sweet, white, yellow, etc. Try shallots, or even green onion!
Dill Pickles – This is the essential ingredient for this Dill Pickle Salad! Don’t have dills? Dice up whatever pickle you have. In a pinch, you can always use sweet green relish, but I find this way too sweet for my taste. You might like it!
The Dill Pickle Potato Salad Method
Cut up your potatoes into small pieces. For the baby potatoes, I like to cut them into quarters.
Boil your potatoes in salted water until fork-tender.
While the potatoes boil, make your hard-boiled eggs using your preferred method.
Dice the celery, red onion, and dill pickle. Set aside.
When eggs are done, put them into a bowl of ice water to cool quickly.
Rinse the potatoes under cold water to cool quickly.
In a large bowl, add all your dressing ingredients: mayonnaise, mustard, herbs, spices and whisk until combined. Add diced celery, red onion, dill pickle, cooked and cooled potatoes, diced boiled eggs, along with the pickle juice, and mix until combined.
Sprinkle more paprika on top, and decorate with sliced boiled eggs if desired.
Dill Pickle Potato Salad
Ingredients
- 1 lb baby potatoes quartered
- 5 hard-boiled eggs peeled and diced
- 2 stalks celery diced
- ½ red onion diced
- 2 medium-size dill pickles diced
- 1 Tbsp pickle juice
- 1 Tbsp fresh dill chopped
- 1 Tbsp fresh parsley chopped
- 2 teaspoons paprika
- 1 cup mayonnaise
- 2 Tbsp yellow mustard
- Extra paprika for decoration
Instructions
- Prepare potatoes by cutting into quarters. Cook potatoes in a large pot of salted water, until fork tender — about 20 minutes (depending on what potato you use).
- Prepare hard-boiled eggs using your preferred method.
- When potatoes are done, rinse under cold running water until cooled. Set aside.
- When eggs are done, place in a bowl of ice water to cool quickly. When cooled, peel and dice eggs and set aside.
- Dice celery, red onion, and dill pickles, and set aside. Reserve 1 tablespoon of pickle juice.
- Dice herbs if using fresh.
- In a large bowl, add mayonnaise, mustard, herbs, and paprika, and whisk until smooth.
- Add potatoes, eggs, celery, red onion, pickles, and pickle juice, and mix until combined.
- Serve garnished with more paprika and sliced boiled eggs, if desired.
- Tastes best if enjoyed immediately.
Notes
