Dill Pickle Potato Salad

by Alex Caspero

(122 votes, average: 3.37 out of 5)

A fun twist on traditional potato salad! Tangy dill pickle potato salad that’s perfect for your next picnic, potluck, or cookout.

Ingredients

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Preparation

Step 1 out of 7

Place the potatoes into a large pot and cover with water. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes until potatoes are tender. If adding eggs, add them to the pot for the last eight minutes of cooking.

Step 2 out of 7

Drain the potatoes and eggs.

Step 3 out of 7

While the potatoes are cooling, peel and chop the eggs.

Step 4 out of 7

Make the dressing:

Step 5 out of 7

Whisk together the mayo, dill pickle juice, mustard, celery seed, salt, and pepper. Season to taste, adding more salt/pepper/pickle juice to your liking.

Step 6 out of 7

Halve the potatoes, then place them into a large bowl with the chopped celery, scallions, pickles and eggs, if using.

Step 7 out of 7

Add dressing and toss to combine. Cover and refrigerate for at least two hours, then serve.