This easy mayonnaise-based Dill Pickle Potato Salad Recipe brings together tender red potatoes, tangy dill pickles, hard-boiled eggs, crisp celery, sweet red onion, and fresh chives. It is the perfect accompaniment for all your summer grilling, smoking, and barbecuing entrees.
Grandma’s Creamy Potato Salad is smooth and creamy and is my absolute favorite potato salad. I love to serve this perfect side dish with Balsamic Vinegar Barbecue Ribs, Dry Rub Grilled Pork Tenderloin, and Grilled Marinated Chicken.
How to make Dill Pickle Potato Salad
Start by bringing a large pot of water to boil. Then simmer the potatoes until fork tender. Once tender plunge them into cold water and let them chill a bit. Then drain the potatoes and use your fingers to remove the skins. Now cut the potatoes into small chunks and combine with the red onion, chopped celery, hard-boiled eggs, dill pickles, chives, sour cream, mayo, mustard, and dill pickle juice. Then stir gently to combine. Season with salt and pepper to taste. Chill until ready to serve.
Recipe notes and helpful tips
- Red potatoes or Yukon Golds work best for potato salad as they have a waxy texture and do not break down when stirred.
- Boil the potatoes with their jackets on. Then plunge into cool water for a bit. After they have cooled down, remove the skins with your fingers. They will easily peel off.
- If time permits, cook the potatoes in advance and refrigerate for a while before peeling and cubing.
- Don’t skip the fresh chives. They really take this salad over the top; however, make sure that you keep them away from pets as they are poisonous to them.
- Dukes mayonnaise is my absolute favorite. This is not a paid endorsement; I really think it is delicious.
- Dill pickle relish is a great substitute for chopping all those pickles.
- Store in an airtight container in the fridge for up to 3 days.
- See below for hints on cooking hard-boiled eggs. I have the skinny on this.
How to cook hardboiled eggs
I have found that the best way to perfectly cooked easy to peel hardboiled eggs is to steam them. It works every time and makes so many of the dishes that I love so much more pleasant to cook, like Creamy Egg Salad and Classic Deviled Eggs. Simply add about an inch of water to a pot with a steamer basket in it and place it on the stove. Once the water is boiling carefully, add the eggs to the basket. Do not crowd the eggs so the steam can get down and around them, and cook them evenly. Steam large eggs for about 14-15 minutes and medium eggs for 11-12 minutes.
Then remove from the heat and pour off the hot water. Run the pot under cold tap water until the pot is full of cold water. Add several cups of ice and let them chill for about 20 minutes. Then peel and eat, use in your favorite recipe, or store in the fridge for snacks.
Other potato recipes you will love!
Grandma’s Dill Pickle Potato Salad
Ingredients
- 6 medium red potatoes cooked peeled and diced
- 1/2 cup finely chopped red onion
- 2 stalks celery chopped
- 4 hard-boiled eggs peeled and chopped
- 3/4 cup chopped dill pickles or pickle relish
- 1/3 cup chopped fresh chives
- 1/2 cup sour cream
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh dill
- 3 tablespoons pickle brine
- salt and black pepper to taste
- 1/4 teaspoon paprika optional
Instructions
- In a large bowl combine the potatoes. red onion, celery, hard boiled eggs, dill pickles, chives, sour cream, mayonnaise, mustard, dill, and pickle brine.
- Stir gently to combine. Season with salt and pepper to taste. If desired sprinkle with a little bit of paprika. Chill until ready to serve.
Notes
- Red potatoes work best for potato salad as they are a little waxy and do not break down when stirred.
- Boil the potatoes with their jackets on. Then plunge into cool water for a bit. After they have cooled down, remove the skins with your fingers. They will easily peel off.
- If time permits, cook the potatoes in advance and refrigerate for a while before peeling and cubing.
- Don't skip the fresh chives. They really take this salad over the top; however, make sure that you keep them away from pets as they are poisonous to them.
- Dukes mayonnaise is my absolute favorite. This is not a paid endorsement I really think it is delicious.
- Dill pickle relish is a great substitute for chopping all those pickles.
- Store in an airtight container in the fridge for up to 3 days.
Nutrition
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Julie Ann
Though I’m quite a fan of mayonaise, I made this with Miracle Whip, and added smoked paprika. It’s delicious!
Beth Pierce
Thank you, Julie Ann! I am so glad that you liked it.
Tky
My Grandma was german and I wish you could do a taste comparison. We use different potatoes. No sour cream at all. I want to taste yours, but my family loves nana’s!
Dawn
Made this today. We haven’t eaten it yet but I’ve been nibbling… So good!
Beth Pierce
Thanks, Dawn!
Debbie
This looks so similiar to the hand-me-down recipe from my great grandmother! It’s definately a family favorite, but was never wirtten down. Now, as my children have grown they want the recipe. So happy to share this with them!! (I always just “throw it together” but it comes out different each time.) Now I can just make a few small additions & pass it on!! YEAAH! My additions: As potatoes are cooling I add some Good Seasons (dry package) Italian dressing mix mixed with a little oil, vinegar & pickle juice, then pour over potatoes to soak in & add extra flavor. I’ll also probably decrease the mayo/sour cream amount, but love the addition of the chives and fresh dill. Can’t wait to make this, I know it will be delicious! Thanks!!
Beth Pierce
Thanks, Debbie! I hope you enjoy it and thanks for the tips!
Susan
I have never cared for potato salad UNTIL I had some with dill relish. This is a fantastic recipe!!! EVERYONE loves it. Thank you!
Beth Pierce
Thanks, Susan! So glad that you liked it.
Rhonda
Great recipe! I had to ad lib a little using what I had on hand! Subbed in green onions for chives, dry dill vs. fresh and yellow mustard for Dijon. It was a hit at the potluck!
Beth Pierce
Thanks Rhonda! I am so glad that you liked it!
Sherron Glover
Made it just like this for the last 50 years so you know it must be good!
Beth Pierce
Why mess with a good thing, right?
Jody
Keto folks, dry your eyes. Simply replace the potatoes with cauliflower. This is a huge hit in my family even with those that LOVE potato salads. 3 minute boil the cauliflower, then ice bath it. It’s best if not cooked, but not raw either. Lay it out on a towel to dry as the sauce sticks much better to dry vegetables. Made the night before, it’s even better.
Lynn W
My husband and I both loved this! I used yellow potatoes but watched to make sure they weren’t boiled so long that they would fall apart. I replaced two-thirds of the diced pickles with pickled green tomatoes. I substituted plain yogurt for sour cream to use what I had on hand! The final salad had a lot of dressing so I’d probably cut back slightly on the mayo and yogurt. I’ll definitely make this again!
Beth Pierce
Thanks Lynn! Glad that you enjoyed it.
Tavo
It looks like the perfect brunch recipe! I’ll make this tomorrow for our family’s special Sunday brunch.