Pickle Potato Salad

Supercharge your cookout side dish game with 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.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: American

Servings: servings

Author: Mary Younkin

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

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 choose to use a russet or red potato, you'll want to peel the potatoes for the best results.

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.

Nutrition