Description
If you love dill pickles, this potato salad is definitely for you! It’s creamy, a little crunchy and loaded with pickle flavor in every bite. Perfect for BBQs, potlucks or any meal that could use a seriously delicious potato salad.
Ingredients
Scale
For the potato salad:
- 1 ½ pounds baby potatoes, halved or quartered (depending on size for bite-size pieces)
- 2 tablespoons pickle juice, from the pickle jar
- ½ teaspoon sea salt
- 1 cup chopped dill pickles
- 3 hard boiled eggs, cooled and roughly chopped
- 1 cup diced celery
- ¼ cup finely chopped white or sweet onion
- ¼ cup finely chopped fresh dill
- 2 tablespoons finely chopped fresh chives
For the creamy dressing:
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons pickle juice
- ½ teaspoon ground mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- sea salt and freshly ground black pepper, to taste
- optional flavor boost: 1 teaspoon bouillon powder or soy sauce
Instructions
- Cook the potatoes: Place the potatoes in a pot and cover with cold water by about 1 inch. Bring to a boil over high heat, salt the water, then lower the heat to maintain a gentle simmer. Cook until the potatoes are tender (about 10-12 minutes).
- Drain and season potatoes: Drain well and spread them out on a baking sheet. Drizzle over the pickle juice and a sprinkle of sea salt. Toss gently, spread out again and let the potatoes cool to room temperature or pop in the fridge to speed things up.
- Make the dressing: Whisk together all the dressing ingredients in a small bowl until smooth and creamy.
- Combine everything: Place the cooled potatoes in a large mixing bowl. Add in the remaining ingredients (chopped dill pickles, hard boiled eggs, celery, onion, dill and chives). Pour over the dressing and gently toss everything together.
- Chill and serve: Cover and refrigerate for at least 1 hour so the flavors can really come together. Give it a quick taste, adjust seasonings if needed and serve!
Notes
- Baby Potatoes: I love using baby potatoes (or mini potatoes) because they are quick to prep, hold their shape nicely and have thin skins so there’s no need to peel them (always a win!). But Yukon Gold or red potatoes would work great too. Just chop them into bite-sized chunks and continue with the recipe.
- Hard Boiled Eggs: If you need a tutorial, here is my method for perfect hard boiled eggs.
- Storing Leftovers: Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.
- Make Ahead: This is the perfect make ahead recipe since it gets better after it has had a couple of hours to chill in the fridge. You can make it up to a day ahead or prep everything (cook the potatoes, chop the other ingredients and mix together the dressing) and store it separately in the fridge. Then just toss it all together at least an hour before serving and keep it chilled until you’re ready to dig in.
