Make Ahead

Dill Pickle Potato Salad

June 27, 2018
15 Ratings
Photo by Bobbi Lin
Watch This Recipe
Dill Pickle Potato Salad
  • Prep time 15 minutes
  • Cook time 15 minutes
  • Serves 6-8
Ingredients
  • 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
Directions
  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.

See what other Food52ers are saying.

  • Jean O'Grady
    Jean O'Grady
  • FrugalCat
    FrugalCat
  • Gene C Johnson
    Gene C Johnson
  • inpatskitchen
    inpatskitchen
  • Grant Melton
    Grant Melton
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. His favorite food is chocolate chip cookies (with salt.)

11 Reviews

Jean O. May 29, 2020
I took it to a potluck and got rave reviews from someone who can't stomach mayonnaise and doesn't eat eggs. Weird, I know, but she never thought she could eat potato salad. Made me so happy! I used dill pickles after soaking them in their brine with an added dried ghost pepper for a couple days....divine
 
FrugalCat December 5, 2018
Fantastic with horseradish mustard. We love pickles in our household.
 
Cindylou October 21, 2018
Delicious! The whole family loves it, but you have to like pickles. It’s also very easy to make and who doesn’t have pickles in the frig. I substituted a little drie dill for fresh but it doesn’t really need it.
 
Ella R. August 9, 2018
Delicious! I cut back on the oil to 2T. and added a minced garlic clove!
 
Cindylou August 9, 2018
This was really good. I cut the recipe in half. Very tangy. Delicious. I ate it with a hard boiled egg garnish.
 
Notedray December 4, 2018
Pickle a hard boiled egg in pickle juice, then use it in the salad.
 
Gene C. August 6, 2018
The recipe has dill pickled chopped.......should I read that as dill pickles chopped......? Thanks......
 
Author Comment
Grant M. August 10, 2018
Oops! Sorry for the mistake. The recipe has been edited. It is, in fact, Dill Pickles, Chopped. :)
 
inpatskitchen July 31, 2018
This looks and sounds wonderful but may I ask what kind of dill pickles and pickle juice did you use....kosher dills, hamburgers, with garlic or without?
 
Author Comment
Grant M. August 1, 2018
I used kosher dill pickle spears that were pickled with garlic and dill but, since this potato salad is quite pickled-heavy, you should use your favorite pickle! I'd go for something briny and vinegar rather than sweet pickle though. Enjoy!
 
inpatskitchen August 1, 2018
Thanks Grant!