Dill Pickle Potato Salad
I love this version of potato salad because it leans heavily into the brine and acid rather than sugar. It cuts through fatty meats like brisket or ribs really well and uses ingredients I almost always have in the fridge.
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Ingredients
Ingredients (~12 servings)
- ~4 1/2 lbs Yukon gold potatoes
- 1 small red onion finely chopped
- 3 celery stalks chopped small
- 1 1/4 cups dill pickles chopped small
- 8 large hard boiled eggs chopped
- 1/2 cup sweet relish
- 1 1/4 cups mayonnaise
- 1 1/2 Tbsp yellow mustard
- 1/4 cup pickle juice
- 1 1/2 Tbsp apple cider vinegar
- 3 Tbsp fresh dill finely chopped
- 2 tsp celery seed
- Salt and black pepper
Instructions
- Wash and cut potatoes into 1-inch chunks.
- Place potatoes in a large pot, cover with cold salted water by 1 inch, and bring to a boil.
- Reduce to simmer and cook 15 minutes until fork-tender.
- Drain potatoes and spread on a baking sheet lined with paper towels.
- Let potatoes steam dry for 15-20 minutes until cooled to room temperature.
- While potatoes cool, chop onion, celery, pickles, and eggs.
- Whisk together mayonnaise, mustard, vinegar, pickle juice, celery seed, dill, and black pepper.
- In a large bowl, gently fold together cooled potatoes, chopped vegetables, eggs, sweet relish, and dressing.
- Taste and adjust salt and pepper as needed.
- Cover and refrigerate at least 2 hours before serving.
Notes
Leaving skins on Yukon golds adds rustic texture. Steam drying prevents watery salad. Don't add extra salt until final tasting as pickles add sodium.
Tried this recipe?Leave a comment below & let me know!