Grandma’s Dill Pickle Potato Salad

Dill Pickle Potato Salad

5 from 20 reviews

This classic, creamy dill pickle potato salad is just like Grandma used to make! Sweet and tangy, it’s a refreshing and delicious side dish that’s perfect for backyard BBQs, summer parties, and picnics.


  • 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
  • 3 tablespoons pickle juice
  • Salt and pepper to taste
  • paprika (optional)


  1. In a large bowl combine the potatoes. red onion, celery, hard boiled eggs, dill pickles, chives, sour cream, mayonnaise, mustard and pickle juice.
  2. 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.


  • 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 simply plunge into cool water for a bit.  After they have cooled down simply 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 just 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.


Keywords: how to make potato salad, homemade potato salad, potato salad with egg, dill potato salad

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