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Dill Pickle Potato Salad

Summertime barbecues require a delicious potato salad served on the side.

Summertime barbecues require a potato salad as a side dish. Every family has a coveted potato salad recipe and sometimes the different ingredients can stir up some real family drama! A cool, crisp potato salad a source of great pride and a good recipe will have everyone lining up for seconds, even thirds! We can’t have a barbecue without serving up one of our favorite takes on potato salad, and our dill pickle potato salad is just about perfection. We love the combination of flavor and textures in this dish, from creamy potatoes to cool mayonnaise, then great crunch from celery and dill pickles. Each forkful is a bite of potato salad heaven!

Since the potatoes are the star of the show, it’s important that they are prepared well. We enjoy using red potatoes and cook them to just the right level of softness. To create texture, we like to mash some of our potatoes then fold them back into the rest of the potatoes. Of course, a potato salad isn’t complete without a creamy dressing, so we mix up a cool and tangy blend of mayonnaise, dijon mustard, dill leaves, and – here’s the best part – some of the pickle juice from the jar! No point in letting that liquid gold go to waste, and it adds a nice brininess to the dressing. Now for crunch, cool dill pickles and celery pieces help to give the salad a more dynamic texture.

To really bring the flavors together, the salad must chill in the refrigerator, so this a great dish to make ahead to make sure that there’s plenty of time for all of the flavors to soak into the potatoes, not making them soggy at all but just filled with great flavor. One of the best parts of summer is the food, and a good potato salad simply must be on the menu. Our dill pickle potato salad is easy to make, full of flavor, and is sure to impress the die-hard potato salad lovers in the family. We hope you enjoy it as much as we do!

Serves 6

20 minutes active, 1+hours inactive

  • 3 pounds red potatoes, cooked and quartered
  • 6 hard boiled eggs, chopped
  • 1 cup dill pickles, diced
  • 1 ½ cups celery, diced
  • 1 cup mayonnaise
  • 1/2 white onion, diced
  • ½ cup fresh dill, chopped
  • ½ cup pickle juice
  • ¼ cup white vinegar
  • ¼ cup dijon mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  1. Place diced potatoes in an large bowl. Remove ⅓ of potatoes and mash just slightly, return mashed potatoes to bowl. Fold in diced pickles, celery, and diced hard boiled eggs. Set aside.
  2. Mix mayonnaise, onion, pickle juice, white vinegar, dijon mustard, dill, salt, and pepper until potatoes are evenly coated with dressing. Pour over potatoes and stir until well combined. Refrigerate at least 1 hour prior to serving. Add more salt and pepper, to taste. Garnish with dill leaves, if desired.