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My Dill Pickle Potato Salad Is the Star of Summer
Ingredients
- 1 lbbaby yellow or red potatoes
- salt and freshly ground black pepper
- ½ cmayonnaise
- ½ cchopped dill pickles
- ½ cdiced red onion
shallots or green onions
- ¼ cminced fresh dill
plus more for garnish
- 3 tbsppickle brine
- 2 tbspdijon mustard
- ½ tspgarlic powder
- ½ tspsmoked paprika
- ¼ ccrushed kettle-cooked potato chips
plain, salt and vinegar, or dill pickle flavored
Directions
- 1
Cook the potatoes: Add the potatoes to a large pot and cover with cold water by about 1 inch. Season the water with salt and bring to a boil over medium-high. Cook the potatoes until they are fork tender, 10 to 15 minutes depending on the size of the potatoes.
- 2
Make the dressing: Meanwhile, in a large bowl, combine the mayonnaise, pickles, onion, dill, pickle brine, mustard, garlic powder, and smoked paprika. Whisk until combined. Season with salt and pepper to taste.
- 3
Prep and add the potatoes: Drain the potatoes in a colander and let cool. Once cool enough to handle, cut smaller potatoes in half and larger ones into quarters. Add the potatoes to the bowl with the dressing. Toss together, making sure the potatoes are fully coated. Taste and add additional salt and pepper as needed.
- 4
Chill: Cover the bowl and chill for at least 1 hour or up to overnight.
- 5
Serve: When ready to serve, remove the potato salad from the fridge and top with the crushed potato chips, extra minced dill, and a few cracks of black pepper for garnish. Store leftovers in an airtight container for up to 5 days. Love the recipe? Leave us stars and a comment below!
My Dill Pickle Potato Salad Is the Star of Summer
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About this Recipe
Ready to elevate your summer potluck game? This dill pickle potato salad recipe is a true showstopper, delivering bold, tangy flavors that will have everyone asking for the secret.
What makes this potato salad truly special is its ingenious twist on tradition. We swap out the usual celery for generous amounts of chopped dill pickles, infusing every bite with an irresistible tangy crunch. Instead of plain vinegar, a splash of pickle brine amplifies the zesty profile, while a crunchy topping of crushed kettle-cooked potato chips delivers an unexpected, delightful texture.
Prepare for a potato salad experience unlike any other. Each spoonful offers tender baby potatoes enveloped in a creamy, vibrant dressing, bursting with the bright, sharp taste of dill pickles and fresh dill. You'll savor the subtle warmth from smoked paprika and garlic powder, beautifully balanced by the tangy Dijon mustard. The grand finale is the textural contrast from those crunchy potato chips, elevating this classic side dish to new heights. It's wonderfully creamy, perfectly tangy, and delightfully crunchy.
Customization & Serving
Feel free to personalize your dill pickle potato salad to your taste. You can choose between diced red onion, shallots, or green onions for varying levels of pungency and color. For the topping, experiment with plain, salt and vinegar, or even dill pickle-flavored kettle-cooked potato chips to intensify the pickle theme even further.
This standout side dish is perfect for backyard barbecues, summer picnics, and any occasion where you want to impress your guests. Serve it chilled, garnished with a little extra fresh dill for a beautiful, inviting presentation.