Ready in just 30 minutes, this make-ahead potato salad with dill pickles is a summer staple for camping trips, backyard BBQs, picnics, and more.
Although I'm partial to tangy French-style potato salad, there's something irresistible about classic creamy potato salad. This version has all the necessary elements -- tender potatoes, a rich mayo dressing, plenty of crunch from celery and onion, egg, and a healthy dose of dill pickles. If you've never tried your potato salad with pickles, give this a try. The tangy flavor is the perfect counterpart to the creamy dressing.
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Ingredients and Substitutions
- Potatoes--I recommend small yellow potatoes for this recipe. You can also use larger ones, and cut them into even pieces. I prefer yellow potatoes because they have enough starch to be soft and a little fluffy around the edges but won't fall apart on you. Avoid using russet potatoes, as they are too starchy and won't hold up in the salad, but if you prefer red potatoes, you can use them.
- Mayonnaise--For the creamiest flavor, use full-fat mayo.
- Pickles--Use your favorite dill pickles here, whether homemade or store-bought.
- Parsley--This adds a herby note to the salad, but there's definitely some room for choice here. Want extra dill flavor? Use fresh dill instead. Want more onion flavor? Use chopped chives.
How to Make Potato Salad with Pickles
1. Steam the eggs in a saucepan of simmering water. Cool in a bath of ice water, then peel. Chop the eggs.
2. Simmer the potatoes until tender.
3. Drain the potatoes and cool in a single layer on a baking sheet.
4. Stir the celery, onion, mayo, parsley vinegar, mustard, and pickle juice together. Fold in the potatoes and egg. Season to taste.
FAQs
When stored in a refrigerator or cooler, the salad will keep for up to 4 days.
Because it's made with mayonnaise, it's important to keep the salad cool. Store it in the fridge or your cooler until you're ready to serve, and if it's a warm day, keep it in a cool spot out of direct sunlight or place the bowl of salad over a bowl of ice.
Tips and Troubleshooting
- If you find the flavor of onion to be overpowering, soak the chopped onion for 10 minutes in a bowl of cold water before draining and adding to the salad.
- This recipe is suitable for dairy-free, gluten-free, and vegetarian diets.
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Recipe
Potato Salad with Dill Pickles
Ingredients
- 2 large eggs
- 1½ pounds (680 g) baby yellow potatoes cut into quarters
- ½ cup mayonnaise
- ⅓ cup chopped dill pickle
- ¼ cup chopped red onion
- ¼ cup chopped celery
- 2 tablespoons chopped fresh parsley
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 2 to 3 teaspoons dill pickle juice
- Salt and freshly ground black pepper
Instructions
- Place the eggs in a small saucepan with ½ cup of water. Bring to a boil over medium-high heat, then cover and reduce the heat to low. Steam the eggs for 11 minutes.
- Use a slotted spoon to transfer the eggs to a bowl of ice water to cool. Peel and chop.
- While the eggs are cooking, place the potatoes in a large saucepan of cold salted water. Bring to a simmer over medium heat, then reduce the heat to maintain a simmer until the potatoes are tender but not falling apart, about 10 minutes.
- Drain the potatoes and spread them in a single layer on a baking sheet to cool.
- While the potatoes are cooling, mix the mayonnaise, pickles, onion, celery, parsley, mustard, vinegar, and pickle juice in a large serving bowl.
- Fold in the cooled potatoes and egg. Taste and add salt and pepper to taste. Cover and chill until you're ready to serve.
Notes
- Soak the onion--If you find the flavor of onion to be overpowering, soak the chopped onion for 10 minutes in a bowl of cold water before draining and adding to the salad.
- Dietary--This recipe is suitable for dairy-free, gluten-free, and vegetarian diets.
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