Dill Pickle Potato Salad
This tangy, creamy Dill Pickle Potato Salad is a twist on the classic—perfect for pickle lovers! It's packed with crunchy pickles, fresh dill, and a velvety mayo-based dressing. A splash of pickle juice gives the potatoes a flavor boost, while celery seed and onion add additional flavor.
Servings: 6
Calories: 393kcal
Ingredients
- 3 pounds russet or Yukon Gold potatoes peeled and cut into ¾-inch cubes
- ⅓ cup dill pickle juice the brine from the jar
- 1 teaspoon celery seed
- 1 ½ cup dill pickles finely diced, or increase as desired
- 1 cup white onion finely diced
- ½ cup celery finely diced
- ¼ cup fresh dill chopped
Potato Salad Dressing
- ¾ cup mayonnaise
- ½ cup evaporated milk
- 2 Tablespoons white vinegar
- 1 Tablespoon yellow mustard
- 1 teaspoon sugar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Place the potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt to the water.
- Bring to a boil over high heat, then reduce to medium and simmer until the potatoes are just tender when pierced with a fork, about 10-12 minutes.
- Drain the potatoes thoroughly and spread them on a baking sheet to cool completely.
- Once the potatoes have cooled slightly, toss them with the pickle juice to absorb the flavor.
- Blend together the mayonnaise, evaporated milk, vinegar, mustard, sugar, salt, and pepper.
- Add the cooled potatoes, celery, onion, celery seed, and diced pickles to a large bowl. Pour in three-quarters of the dressing and gently fold until well combined, being careful not to mash the potatoes. The mixture may look soupy at first, but the potatoes will absorb the dressing as it rests.
- Cover and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
- Just before serving, pour over the remaining dressing and add the dill.
Notes
- You can whisk together or use a blender to make the dressing.
- My original family calls for ⅓ cup sugar. I find this way too sweet and suggest starting with a ¼ cup.
- For best results, make this salad a day ahead to allow the flavors to develop fully.
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