Easy Dill Pickle Potato Salad
Summer Side Dish Requirement

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Easy Dill Pickle Potato Salad

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Adjust Servings:
2 lbs Petite Red Potatoes Quartered
1/3 cup Purple Onion Chopped
2 stalks Celery Diced
handful Dill Chopped
4 spears Dill Pickle Chopped
3/4 cup Mayonnaise
2 tablespoons Yellow Mustard
3 Hard Boiled Eggs Chopped
3 tablespoons Dill Pickle Juice Or to taste
To taste Black and White Black and White = Salt & Pepper

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    I’ve always been a pickle lover.  The good news is that isn’t strange, there are lots of lovers of pickles in the world and maybe later today I’ll google to see if there is a super secret society out there that I can join.

    I ran across a Dill Pickle recipe on Pinterest a few years back and then over time modified it into something spectacular.  It doesn’t require a whole lot of ‘stuff’ to make it because over the years I’ve turned into a  fan of letting ingredients speak for themselves.  For that reason there isn’t a lot of ‘extras’ in this recipe.  Lets Love the dill pickle, not hide it under a bunch of ‘stuff’. This recipe for easy Dill Pickle Potato Salad will not disappoint anyone that tries it and is a perfect side dish for summer barbecues,  or to take to potlucks.

    Whether you’re having a barbecue with friends or just wanting to have a side dish to your easy dinner or hotdogs this will hit the spot.  I have served it with brats, smoked pulled pork, sandwiches, ribs and my Carne Asada.  It’s also a smash at potlucks!

    It just requires a bag of petite potatoes, some dill and a few hard boiled eggs.  The rest of the ingredients you more than likely have in your fridge ready to go.

    Dill Pickle Potato Salad is always a hit and always manages to disappear.  Give it a try!  You won’t be disappointed.

    Dill Pickle Potato Salad
    Perfect for summer barbecues or to take to potlucks!
    (Visited 36 times, 1 visits today)


    10-12 minutes


    If you're using petite potatoes quarter them, then put them in a sauce pan. Cover with water, and bring water to a boil. Boil the potatoes for 10-12 minutes until fork tender.

    If using russet potatoes peel the potatoes, then cut into 1-1.5 inch cubes. Boil for 10 or more minutes until fork tender.

    10-15 minutes

    Chop your purple onion and celery. Add to bowl. Cut the dill and then chop your dill pickles into bite size pieces (I divide 1 pickle spear into three sections, then chop that up). Peel and chop your hardboiled eggs. Add everything to the bowl.

    3 minutes

    Drain the cooked potatoes. Run cold water over them to stop the cooking process. Make sure all the water is drained and that the potatoes are no longer hot to the touch.


    Add the cooked potatoes into the bowl with the onions, celery, dill and dill pickle. Add 'black and white' (salt and pepper) to taste. Using a wooden spoon mix all the ingredients together.

    5 minutes

    Add mayonnaise and mustard to the mix and stir it all up. Make sure you are reaching all the way to the bottom of the bowl to get all those wonderful morsels fully incorporated. Now add your pickle juice and stir. Start with a tablespoon or two, taste, add more if necessary, stop when you're satisfied that you have the perfect potato salad for you and your loved ones, co-workers or whomever you're going to serve this too.



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