Print

Dill Pickle Potato Salad (Potato Salad with Pickles)

potato salad with pickles in a large bowl
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This delicious Potato Salad with Pickles is the epitome of summer get together food. It’s the perfect addition to any BBQ, beach day, picnic or Fourth of July celebration and for good reason! It’s easy, tasty and goes so well with anything grilled.

  • Author: Becky Schmieg
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 50 minutes
  • Yield: 8-10 servings 1x
  • Category: side
  • Diet: Gluten Free

Ingredients

Units Scale
  • 1.5 lbs gold potatoes
  • 2 stalks celery, finely diced (about 3/4 cup)
  • 1/2 large onion, finely diced (about 1 cup)
  • 3 pickle spears, finely diced (scant 3/4 cup)
  • 2 tbsp red wine vinegar
  • 2 tbsp pickle juice
  • 1 tbsp sugar
  • 1 tsp salt, plus more for the water when cooking the potatoes
  • heaping 1 cup mayonnaise
  • 1/8 cup yellow mustard
  • 1 cup parsley, measured then chopped
  • zest of 1 lemon
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika

Instructions

  1. Cook the potatoes first. Place the potatoes in a large pot and cover with cold water, you want about an inch of water above the potatoes. Bring the pot to a boil and cook until fork tender, but still a little firm. It’s hard finding that balance but you don’t want to overcook the potatoes as much as you don’t want to undercook. So just give them attention and check them frequently once they have been boiling for 10-15 minutes. It’s hard to say exactly how long to cook for because potatoes will vary in size, so the best thing you can do is keep checking them until you can pierce easily with a knife but there is still a small amount of resistance. 
  2. While the potatoes boil, finely dice the onion, celery and pickles and place in a large bowl. Then add salt, sugar, pickle juice and red wine vinegar. Chop the parsley and zest the lemon, add this to the bowl as well.
  3. Peel the potatoes, then chop into small chunks once cooled enough to handle easily. You can run the potatoes under cool water after cooking to cool them down quickly. Add to the bowl with the onion and chopped pickles. 
  4. Add the mayo, mustard, garlic powder and paprika, stir and chill until ready to serve. This is also a good time to taste test and add more salt and pepper if you wish.
  5. Store in an airtight container and keep chilled until ready to serve. 

Find it online: https://www.figjar.com/potato-salad-with-pickles/