Description
This Easy Dill Pickle Potato Salad combines creamy mayo, tangy dill pickles, and crunchy veggies for the ultimate summer side dish. Perfect for BBQs and potlucks.
Ingredients
Scale
- 2 pounds red potatoes, diced
- 3 hard-boiled eggs, chopped
- 1 cup dill pickles, diced
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh chives, chopped
- 3/4 cup mayonnaise
- 1 tbsp Dijon mustard
- Salt and pepper, to taste
Instructions
- Place diced potatoes in a pot, cover with water, and bring to a boil. Cook for 10–12 minutes until tender. Drain and cool completely.
- In a large bowl, whisk together mayonnaise, Dijon mustard, salt, and pepper.
- Add cooled potatoes, eggs, pickles, celery, red onion, and chives to the bowl.
- Gently toss to combine until everything is evenly coated.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- For more tang, add a tablespoon of pickle juice to the dressing.
- Garnish with extra chives or paprika before serving.
- Use waxy potatoes like Yukon gold or red for the best texture.
- Store leftovers in the fridge up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boil and Mix
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 2g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
Keywords: dill pickle potato salad, creamy potato salad, summer side dish, picnic salad, BBQ potato salad