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Dill Pickle Potato Salad

Dill pickle potato salad with a tangy pickle-juice dressing and tender cubes of red potato. Loaded with dill pickles, celery, red onion, and fresh dill for a cool, pickly bite.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Dill pickle potato salad
  • 3 lb red potatoes
  • 1 cup dill pickles
  • 0.5 cup celery
  • 0.25 cup red onion
  • 1 cup mayonnaise
  • 0.25 cup dill pickle juice
  • 2 tbsp Dijon mustard
  • 0.25 cup fresh dill
  • 1 salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Boil and cool the potatoes
  1. Boil the red potatoes in salted water over high heat until tender, 12 to 18 minutes, with visible steam rising from the pot. Drain the potatoes and cool them until no longer hot, spreading them on a sheet pan.
Combine mix-ins
  1. Combine the cooled potatoes with dill pickles, celery, and red onion in a large bowl, tossing until the pickle chunks and onion are evenly distributed.
Make the tangy dressing
  1. Mix mayonnaise, dill pickle juice, Dijon mustard, salt, and pepper until smooth, stirring until the mixture looks glossy and evenly tinted.
Assemble and chill
  1. Pour the dressing over the potato mixture and toss well until every cube is coated, with no dry pockets visible.
  2. Fold in fresh dill just until incorporated, with green flecks evenly speckled throughout.
  3. Refrigerate for 2 hours before serving, covering tightly so the top layer doesn’t dry out.

Notes

For the best texture, cool the potatoes completely before mixing so the mayonnaise dressing doesn’t loosen. Store covered in the refrigerator up to 4 days; freeze is not recommended as the potatoes and mayonnaise dressing can change texture. For a lighter option, use light mayonnaise (or half mayo + half Greek yogurt) while keeping the same pickle juice and mustard for the tangy flavor.