in Best quick recipes

Grandma’s Dill Pickle Potato Salad

This isn’t your average potato salad – it’s a celebration of tangy, creamy, and crunchy elements that come together in perfect harmony. Inspired by time-tested family recipes, this dill pickle potato salad combines tender potatoes with crisp dill pickles, creating a side dish that’s both comforting and exciting. The secret lies in using both pickles and their brine in the dressing, infusing every bite with that characteristic tang that pickle lovers crave. It’s the perfect balance of creamy and zesty, making it an unforgettable addition to any meal.

Grandma’s Dill Pickle Potato Salad: A Tangy Family Treasure

Why You Should Try This Recipe

There’s something extraordinarily special about a recipe that’s been passed down through generations, and this Dill Pickle Potato Salad is no exception. Unlike standard potato salads that can be bland and forgettable, this version incorporates the bright, tangy crunch of dill pickles that transforms an ordinary side dish into a memorable culinary experience. The secret lies in the perfect balance between creamy and tangy flavors, creating a harmonious blend that keeps everyone coming back for seconds.

What makes this recipe truly exceptional is its thoughtful combination of textures. The tender potatoes, crisp celery, and crunchy pickles create an engaging mouthfeel that elevates it above ordinary potato salads. The addition of pickle juice to the dressing isn’t just clever – it’s genius. It infuses the entire dish with a subtle tang while ensuring the potatoes are seasoned from within.

The beauty of this recipe also lies in its make-ahead nature. In fact, it gets better as it sits, allowing the flavors to meld and develop over time. This makes it perfect for busy hosts who want to prepare dishes in advance of gatherings or family meals. It’s an ideal companion for barbecues, picnics, potlucks, or any occasion that calls for a reliable, crowd-pleasing side dish.

A Pickle Lover’s Dream

Moreover, this recipe carries the wisdom of generations of home cooks who understood that great food doesn’t need to be complicated. Each ingredient serves a purpose, creating a dish that’s greater than the sum of its parts. The result is a potato salad that manages to be both nostalgic and exciting – familiar enough to provide comfort, yet interesting enough to spark conversation.

Storage Options

  • Refrigerator: Store in an airtight container for up to 5 days
  • Not recommended for freezing
  • Best served: After 4-24 hours of chilling
  • Keep cold (below 40°F) when serving outdoors

Summary

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Chill Time: 4 hours minimum
  • Total Time: 4 hours 40 minutes
  • Servings: 8-10 sides
  • Difficulty Level: Easy

Equipment

  • Large pot for boiling potatoes
  • Colander
  • Large mixing bowl
  • Medium mixing bowl for dressing
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon or rubber spatula
  • Airtight storage container

Ingredients

For the Salad:

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  • 3 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
  • 1 cup diced dill pickles
  • 1/2 cup finely diced red onion
  • 2 celery stalks, finely diced
  • 3 hard-boiled eggs, chopped
  • 1/4 cup fresh dill, chopped

For the Dressing:

  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 3 tablespoons dill pickle juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon celery seed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Place peeled and cubed potatoes in a large pot and cover with cold water. Add 1 tablespoon salt to the water.
  2. Bring to a boil over high heat, then reduce to medium and cook until potatoes are tender when pierced with a fork (about 15-20 minutes).
  3. Drain potatoes in a colander and let cool for 15-20 minutes.
  4. While potatoes are cooling, prepare the dressing by whisking together mayonnaise, sour cream, pickle juice, Dijon mustard, celery seed, garlic powder, salt, and pepper in a medium bowl.
  5. In a large mixing bowl, combine the cooled potatoes, diced pickles, red onion, celery, and chopped eggs.
  6. Pour the dressing over the potato mixture and gently fold together until well combined.
  7. Add chopped fresh dill and gently stir to incorporate.
  8. Cover and refrigerate for at least 4 hours or overnight for best results.
  9. Before serving, stir gently and taste for seasoning, adjusting salt and pepper if needed.

Notes

  • Choose waxy potatoes like Yukon Gold for best texture
  • Don’t overcook the potatoes – they should be tender but still hold their shape
  • Reserve extra pickle juice for adjusting flavor if needed
  • Allow potatoes to cool before adding dressing to prevent it from becoming too thin
  • For best results, prepare a day ahead to allow flavors to meld
  • If salad seems dry after chilling, add a little more mayonnaise or pickle juice
  • Save some chopped dill for garnishing before serving
  • Hard-boiled eggs can be omitted for a vegetarian version
  • Cut all vegetables to similar size for consistent texture