Dill Pickle Potato Salad
Creamy, crunchy dill pickle potato salad is the perfect side dish for those hot summer days! Serve alongside burgers, hot dogs, and more.
Servings: 4 servings
Calories: 350kcal
Equipment
Ingredients
- 1½ lbs Yukon gold potatoes
- 4 large eggs
- 1 teaspoon sea salt (divided)
- ⅓ cup mayonnaise
- 1 tablespoon stone ground mustard
- 2 tablespoon pickle brine
- 1-2 teaspoon lemon juice
- ½ teaspoon lemon zest
- ¼ teaspoon celery seed
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- ½ cup dill pickles (chopped)
- 2 green onions
- ¼ cup fresh dill
- 2 tablespoon fresh chives
- 4 slices bacon (optional)
Instructions
- Place whole potatoes and 4 eggs in a pot of water with ½ teaspoon salt. Cook the eggs for 10–12 minutes, then transfer them to an ice bath to cool. Continue boiling the potatoes for another 3–5 minutes, or until fork-tender. Peel the potatoes, dice them, and spread them on a sheet pan to cool for 10 minutes, allowing steam and excess moisture to escape.
- Remove the egg yolks and add them to a large mixing bowl. Add in mayo, mustard, pickle brine, lemon juice, and lemon zest. Season with celery seed, paprika, black pepper, and salt, then mix until smooth.
- Add in chopped pickles, green onion, fresh dill, and fresh chives, then mix. Carefully fold in the potatoes and diced egg whites until evenly coated.
- Garnish with additional chopped pickles, fresh dill, and bacon (optional).
Notes
- I like to reserve ½ an egg yolk to crumble over everything at the end for added color & texture.
- You can dice the potatoes as finely or as large as you like. I prefer smaller pieces, so you get a little of everything in each bite.
- For a crunchy addition to this potato salad with dill pickles, you could add a few crispy smashed potatoes. All you have to do is reserve a few of them after boiling, smash them with a fork, leaving the skin on, then toss with oil and bake at 425F for 20-25 minutes.
- Store leftover dill pickle potato salad for up to 3-4 days in an airtight container in the fridge.
- This potato salad with dill pickles is gluten-free! If you want to be extra cautious, just double-check the bottled ingredients.
Nutrition
Serving: 1Serving | Calories: 350kcal | Carbohydrates: 34g | Protein: 13g | Fat: 18g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 826mg | Potassium: 911mg | Fiber: 4g | Sugar: 3g
