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Dill pickle potato salad Recipe

American · Side dish · 35 min total

A tangy, creamy potato salad loaded with crunchy dill pickles and fresh dill, perfect for summer picnics and barbecues.

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 1/2 cup dill pickle relish
• 1/2 cup diced dill pickles
• 1/2 cup finely diced red onion
• 3/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons pickle juice (from the jar)
• 1/4 cup fresh dill, chopped
• Salt and black pepper to taste

Instructions

1. Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes. Drain and let cool slightly.
2. In a large bowl, combine pickle relish, diced pickles, red onion, mayonnaise, Dijon mustard, pickle juice, and fresh dill. Stir until well mixed.
3. Add warm potatoes to the dressing and gently fold until coated. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Garnish with extra dill if desired.

Tips

• For best texture, use waxy potatoes like Yukon Gold or red potatoes.
• Let the salad come to room temperature for 15 minutes before serving if chilled.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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