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Supercharge your cookout side dish game with this Dill Pickle Potato Salad. Classic tender potato salad gets a glow-up with scandalous amounts of dill pickles, pickle relish, pickle seasonings, and hard boiled eggs.
Pickle Potato Salad
You can use any potato you like to make this potato salad. However, I like to use thin-skinned Yukon Gold potatoes. There’s no need to peel them and the texture stays nice for the salad.
If you use new or white potatoes, you don’t need to peel those either. However, if you choose to use a russet or red potato, you’ll want to peel the potatoes for the best results.
Potato Salad with Dill and Pickles
You’ll need the following ingredients for the recipe:
- Yukon Gold potatoes
- mayonnaise
- dill pickle relish
- dried dill
- salt and pepper
- baby dill pickles
- hard-boiled eggs
- green onions
- fresh dill OPTIONAL
We enjoy a good amount of hard-boiled eggs in our potato salads. If you prefer fewer eggs, or not to have a bit of egg in every bite, feel free to reduce the number of eggs for your tastes.
Potato Salad with Dill Pickles
Place the potatoes in a large pot and cover with water. Boil over high heat until fork tender, about 10 minutes. Drain and let cool.
Combine the mayonnaise, dill relish, dried dill, salt, and pepper in a large mixing bowl. Stir to combine. Add the potatoes, dill pickle slices, and eggs to the bowl. Stir to mix well.
Sprinkle with green onions and fresh dill, if desired. Stir once more to combine. Serve immediately or refrigerate until ready to serve.
Potato Salad Recipe with Dill Pickles
If you’ve poked around the recipe archives here, it’s no secret that I love pickles. But I need to make the case a little for pickles in potato salad, because -mercy- it makes the whole dish.
Potatoes, eggs, olives, and pickles are combined in a tangy, slightly spicy, absolutely irresistible dressing to make this spicy Cholula Potato Salad. Kick up your summer side dish game with this awesome salad!
A tangy creamy dressing coats every bite of this Roasted Potato Salad along with hard-boiled eggs, olives, and pickles. Roasting the potatoes provides a richer potato flavor for the salad in addition to giving a better texture to the potatoes.
Don’t forget the classics! This traditional, classic potato salad is filled with plenty of hard-boiled eggs, tart pickles, and olives.
Pickle Potato Salad
Ingredients
- 3 lbs Yukon Gold potatoes, cut into 1/2-3/4 inch pieces
- ¾ cup mayonnaise
- ¼ cup dill pickle relish
- ½ tsp dried dill adjust to taste
- ½ tsp kosher salt adjust to taste
- ½ tsp freshly ground black pepper adjust to taste
- 6 baby dill pickles sliced thin
- 4-8 hard-boiled eggs roughly chopped (see note below)
- 4 green onions, sliced thin
- 1 teaspoon fresh dill OPTIONAL
Instructions
- Place the potatoes in a large pot and cover with water. Boil over high heat until fork tender, about 10 minutes. Drain and let cool.
- Combine the mayonnaise, dill relish, dried dill, salt, and pepper in a large mixing bowl. Stir to combine. Add the potatoes, dill pickle slices, and eggs to the bowl. Stir to mix well.
- Sprinkle with green onions and fresh dill, if desired. Stir once more to combine. Serve immediately or refrigerate until ready to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
