Dill Pickle Potato Salad

creamy potato salad in round bowl with striped gray towel

Print Recipe

Plenty of tart pickles are mixed with a creamy dressing to make this absolutely unforgettable Dill Pickle Potato Salad.

Prep Time10

Cook Time10

Total Time20

Course: Salad

Cuisine: American

Servings:

Author: Mary Younkin

Ingredients

2½ pounds Yukon Gold potatoes cut into 1/2-3/4 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

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.

We enjoy this with the full amount of dill pickles. If you're a little leery of that, start with the lesser amount of relish.

Nutrition