Grandma’s Dill Pickle Potato Salad

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:

• 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