Make Ahead

Dill Pickle Potato Salad

June 27, 2018
Photo by Bobbi Lin
Watch This Recipe
Dill Pickle Potato Salad
  • Prep time 15 minutes
  • Cook time 15 minutes
  • Serves 6-8
  • 3 pounds Yukon gold potatoes
  • 1 pinch salt and pepper, to taste
  • 1/4 cup pickle juice
  • 2 tablespoons white wine vinegar
  • 1 tablespoon yellow mustard
  • 1/2 cup olive oil
  • 1 cup dill pickles, chopped
  • 1/2 cup celery, finely chopped
  • 1/3 cup white onion, finely chopped
  • 2 tablespoons dill, finely chopped
In This Recipe
  1. Bring a large pot of water to a boil and add two tablespoons of salt.
  2. Cut the potatoes into quarters and then cut each quarter into chunks that are roughly one inch big. Add the potatoes to the boiling water and let cook until potatoes can be easily pierced with a fork, about 8-10 minutes.
  3. Meanwhile, stir together the pickle juice, vinegar, mustard and olive oil and toss in a large bowl with the cooked potatoes, pickles, celery, white onion, and dill.
  4. Can be served cool or at room temperature.

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Grant Melton is an Emmy Award-Winning Producer of the Rachael Ray Show, food writer and recipe developer. He's a contributor to Food52, Food Network Kitchen and Rachael Ray Every Day Magazine. He loves cookies, cocktails and kindness.