Potato Salad With Pickles and Eggs

Origins of Dill Pickle Potato Salad

Potato salad has many European roots, and American cooks created countless regional versions as the dish became a picnic and potluck staple.

German-style potato salads are often dressed with vinegar and may include bacon, while many American versions-especially in the South-use a creamy mayonnaise-based dressing.

Dill pickles are a natural addition: they bring crunch and tang that balance the rich dressing.

Today, dill pickle potato salad feels right at home at church suppers, picnics, and backyard cookouts across the Midwest and South.

Southern Potato Salad

Use this recipe as a guide. Southern potato salad is personal, and everyone makes it a little different.

Traditional versions usually include celery. I leave it out sometimes because my husband won't touch it. So adjust everything to your liking. Add more pickle juice, fewer eggs, or more pepper.

The best time to fine-tune it is after the salad has chilled. Cold potatoes usually need more salt once they're cold. They soak it up like a sponge.

Ingredient Notes

This recipe makes about 4 cups of potato salad, a little more than a tall deli container.

You'll need one 16-ounce jar of pickles. Kosher dills or baby dills are the best choice. Bread and butter pickles will also work, but they're much sweeter than dill pickles.

Use the pickle juice straight from the jar. If you're using relish instead of whole pickles, there isn't much liquid, so use white vinegar instead of pickle juice.

This recipe is easy to double. Just adjust the servings on the recipe card to make as much as you need.

Ingredients

• 2 pounds russet potatoes, peeled and cubed (4 to 5 medium potatoes)
• 3 tablespoons pickle juice
• ½ cup chopped celery (2 stalks)
• ¾ cup chopped dill pickles
• 1 small yellow onion, minced or grated on a box grater
• 3 diced hard-boiled eggs
• 2 tablespoons fresh dill

Dressing

• ½ cup mayonnaise
• 2 tablespoons pickle juice or white vinegar
• 2 tablespoons sugar
• 1 teaspoon Dijon mustard or yellow mustard
• Salt and pepper to taste

Garnish with thinly sliced chives or green onions.

How To Make Potato Salad with Pickles

Peel the potatoes and cut them into 1-inch chunks. Place them in a pot of cold water to prevent browning.

Fill the pot so the potatoes are covered by about an inch of water. Add a teaspoon of salt and bring to a boil over high heat. Cook for 10-15 minutes, or until the potatoes are fork-tender but not falling apart.

Drain the potatoes in a colander, then pour them back into the warm pot. Set the pot on the same (turned off) burner and let them sit for about 5 minutes to dry out.

Spread the potatoes out on a sheet pan, sprinkle with 3 tablespoons pickle juice and let them cool completely, about 30 minutes.

In a large bowl, whisk together the mayonnaise, 2 tablespoons pickle juice or white vinegar, sugar, mustard, 1 teaspoon salt, and pepper.

Add the remaining ingredients and toss to combine.

Spoon the salad into an airtight container and chill for at least 1 hour or overnight for the best flavor.

Stir before serving and adjust seasonings.

Garnish with chives or green onions, and extra dill.

What Goes with Potato Salad?

This is a cold deli salad, so keep it simple.

It belongs next to the burgers, hot dogs, and sausages. It's good with fried chicken, pulled pork, or baked ham.

It's also good with sandwiches. Roast beef, turkey, tuna, or any deli sandwich.

For something lighter, serve it with grilled fish or chicken.

Storage

Store potato salad in an airtight container in the refrigerator for up to 4 days.
Keep it chilled and don't leave it out at room temperature for more than 2 hours.

You can make it a day or two in advance. It tastes even better the next day.

Freezing is not recommended.

More Southern-Style Recipes

• Tuna Fish Salad With Eggs
• Macaroni Tuna Salad
• Key West Lobster Rolls
• Fried Mahi Mahi
• Sweet Coleslaw
• Boiled Shrimp With Potatoes and Corn
• Deli Style Salad Recipes

Potato Salad with Pickles FAQ