Dill Pickle Potato Salad Recipe

Dill Pickle Potato Salad Recipe

Photos of Dill Pickle Potato Salad Recipe

How To Make Dill Pickle Potato Salad

Enjoy a crunchy and refreshing bite of our creamy potato salad! It’s got the tanginess from the pickles, and takes only 30 minutes to make.

Preparation: 15 minutes
Cooking: 15 minutes
Chill Time: 2 hours
Total: 2 hours 30 minutes



  • 3lbred potatoes
  • 1cupdill pickles,sliced, chopped
  • cupscelery,diced
  • 6hard boiled eggs,cooled and chopped, optional

For Dressing:

  • cupmayonnaise
  • 3tbspwhite onion,minced
  • 4tbsppickle juice
  • 1tbspwhite vinegar
  • tbspdijon mustard
  • 4tbspfresh dill,minced
  • salt and pepper,to taste


  1. Cut the potatoes, then chop them into bite sized pieces.

  2. Boil the potatoes for 15 minutes until tender.

  3. Allow the potatoes to cool completely.

  4. Slightly mash a few of the potatoes in a bowl. Set aside.

  5. Mix the mayonnaise, onion, pickle juice, vinegar, mustard, dill, salt, and pepper in a large bowl.

  6. Add the potatoes, dill pickles, celery, and hard boiled eggs. Toss well to combine.

  7. Refrigerate at least 2 hours.

  8. Serve, and enjoy!


  • Calories: 284.35kcal
  • Fat: 20.96g
  • Saturated Fat: 3.49g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 5.52g
  • Polyunsaturated Fat: 11.51g
  • Carbohydrates: 19.66g
  • Fiber: 2.53g
  • Sugar: 2.12g
  • Protein: 4.98g
  • Cholesterol: 83.98mg
  • Sodium: 440.54mg
  • Calcium: 38.60mg
  • Potassium: 604.65mg
  • Iron: 1.23mg
  • Vitamin A: 34.32µg
  • Vitamin C: 10.79mg
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