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Dill Pickle Potato Salad

Dill Pickle Potato Salad

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Dill Pickle Potato Salad is a refreshing, creamy side dish that’s bound to be the star of any gathering. With its delightful blend of fluffy potatoes, crunchy dill pickles, and rich hard-boiled eggs, this salad captures the essence of summer barbecues and family reunions. The tangy flavor from the pickles and a hint of mustard create a perfect balance, making each bite an absolute joy. Easy to prepare and bursting with flavor, this potato salad is an essential addition to your picnic table or backyard BBQ. Once you experience its vibrant taste and satisfying texture, it’s sure to become a beloved staple in your kitchen!

Ingredients

Scale
  • 45 medium russet potatoes, peeled and diced into 1/2 to 1-inch cubes
  • 6 large hard-boiled eggs, shredded
  • ½ cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 teaspoon paprika
  • 1 small onion, diced (about 1/2 cup)
  • 3 spears dill pickles, finely chopped (about 1/2 cup)
  • 1 tablespoon pickle juice

Instructions

  1. Boil the diced potatoes in salted water until fork-tender (20-25 minutes). Drain and cool.
  2. Shred the hard-boiled eggs using a box grater.
  3. In a mixing bowl, combine cooled potatoes, shredded eggs, mayonnaise, mustard, paprika, diced onion, chopped pickles, and pickle juice.
  4. Gently mix until well combined; adjust seasoning to taste.
  5. Chill for at least one hour before serving.

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