This creamy pickle potato salad with pickles and eggs is a southern classic. Russet potatoes are mixed with a simple dressing made with mayo, mustard, and a splash of pickle juice. Chopped dill pickles, fresh dill, and celery add crunch and fresh flavor. It comes together easily and it's perfect for picnics and barbecues.
Creamy dill pickle potato salad made with russet potatoes, mayo, and lots of chopped dill pickles. Pickle juice adds tang. Chill before serving so the flavors come together.
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Origins of Dill Pickle Potato Salad
Potato salad has been part of American cooking for a long time. European immigrants brought their versions with them, and once mayonnaise became common, home cooks here made it their own.
In Germany, potato salad was dressed with vinegar and bacon, not mayo. That style stuck around, but in the U.S., especially in the South, creamy potato salad took over. It showed up in diners, delis, and home kitchens everywhere.
At some point, someone added dill pickles. It made sense. Pickles added bite and cut through the richness.
By the 1960s, dill pickle potato salad was a regular at church picnics and backyard cookouts, especially in the Midwest and across the South. It's been on the table ever since.
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. Include 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'ere 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.
The pickle juice comes straight from the jar. If you're using relish instead of whole pickles, there isn't much liquid, so use white vinegar in place of the 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 white russet potatoes)
- 3 tablespoons pickle juice or white vinegar
- ½ cup chopped celery (2 stalks)
- ¾ cup chopped jarred dill pickles or pickle relish
- 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 15-20 minutes, or until the potatoes are fork-tender.
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 vinegar, sugar, mustard, 1 teaspoon salt, and pepper.
Add remaining ingredients and toss everything together.
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 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.
If you want 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.
FAQ
Yes. They add crunch, tang, and lots of flavor that brightens the creamy dressing.
Season the warm potatoes with a little vinegar or pickle juice. Fresh herbs, mustard, and chopped pickles all boost the flavor.
If you enjoy a tangy kick, go for it. Pickles are a classic add-in and pair well with the creamy base.
Up to 4 days in an airtight container.
Potato Salad With Pickles and Eggs
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
Instructions
- 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 15-20 minutes, or until the potatoes are fork-tender.
- 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 T pickle juice or vinegar, sugar, mustard, 1 teaspoon salt, and pepper.
- Add the cooled potatoes, celery, pickles, onion, eggs, and dill. Gently toss to combine.
- Spoon the salad into an airtight container and chill at least 1 hour or overnight. Stir before serving and adjust seasoning.
- Garnish with chives or green onions and extra dill.
Notes
- 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.
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