Potato Salad With Pickles and Eggs
Southern-style potato salad with pickles and eggs made with boiled potatoes and a creamy dressing. A classic, make-ahead side dish for cookouts and family meals.
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
Note: If you're using pickle relish, use white vinegar in place of pickle juice.
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.
Nutrition
Calories: 310.2kcalCarbohydrates: 33.5gProtein: 6.8gTotal Fat: 16.9gSaturated Fat: 3.1gCholesterol: 101.1mgSodium: 428.8mgPotassium: 719.8mgFiber: 2.4gSugar: 6gNet Carbohydrates: 31.1g
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