Dill Pickle Potato Salad boasts plenty of tart pickles mixed with a creamy dressing to make this absolutely unforgettable.
Dill Pickle Potato Salad
Homemade potato salad tops my list of favorite side dishes. There are endless ways and combinations from hot to cold, creamy or vinegar-based, lots of herbs and spices to minimal ingredients.
I prefer a predominant flavor to shine through since potatoes are essentially a blank canvas. Dill pickle relish makes this potato salad quite flavorful. If you don’t have any relish on hand just chop up some dill pickles and add in a splash of the juice.
Potato and Egg Salad
The ingredient list is pretty simple with things you likely have on hand:
- Yukon Gold potatoes
- mayonnaise
- dill pickle relish
- dried dill
- kosher salt
- freshly ground black pepper
- hard boiled eggs
- green onions
Note: You can use any potato you like to make this potato salad. There’s no need to peel Yukon Gold potatoes, as their skins are so thin. If you decide to use russet or red potatoes, you’ll want to peel the potatoes for the best results.
Dill Pickle Potato Salad Recipe
- 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, dill, salt, and pepper in a large mixing bowl. Stir to combine. Add the potatoes and eggs to the bowl. Stir to mix well.
- Sprinkle with green onions and stir to combine. Serve immediately or refrigerate until ready to serve.
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Dill Pickle Potato Salad
Ingredients
- 2½ pounds Yukon Gold potatoes cut into 1/2-¾ inch pieces
- ⅔ cup mayonnaise
- ¼-½ cup dill pickle relish adjust to taste
- ½ teaspoon dried dill
- ½ teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
- 6 hard boiled eggs peeled and roughly chopped
- 4 green onions sliced thin
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, dill, salt, and pepper in a large mixing bowl. Stir to combine. Add the potatoes and eggs to the bowl. Stir to mix well.
- Sprinkle with green onions and stir to combine. Serve immediately or refrigerate until ready to serve.
Notes
Nutrition
Carol Maddox says
While the diced potatoes are still warm sprinkle them with the pickle juice and then make as you do it makes the salad just a little better
Mary says
Oh, I bet that is tasty, Carol.