If you’re a pickle lover, brace yourself: this is the Dill Pickled Potato Salad that’s going to ruin all other potato salads for you. It comes together in under 30 minutes of active cooking time and gets even better after chilling in the fridge, which makes it a dream make-ahead dish for cookouts, potlucks, and backyard gatherings.
The layered pickle flavors from the chunks, the juice, the pickled onions, pickled radishes, and pickled jalapeños give every bite a bright, tangy punch without being one-note or overwhelming. And that crunchy chip topping right before serving? It is the finishing touch that takes this from great to genuinely unforgettable.
Helpful Tips
- Use warm potatoes for soaking: After draining, drizzle the pickle juice over the potatoes while they are still warm so they soak up all that tangy brine before you add the dressing. Waiting until the potatoes cool means you lose most of that flavor payoff.
- Don’t skip the chill time: An hour in the fridge is the minimum, but two to three hours is even better. The flavors deepen and meld as the salad rests, so plan ahead if you can.
- Add the chip topping at the last minute: Crushed dill pickle chips will lose their crunch quickly once they hit the dressing, so sprinkle them on right before you set the bowl on the table, not before.
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Dill Pickled Potato Salad
Ingredients
For the potato salad:
- 1 1/2 pounds Yukon Gold potatoes cut into 1-inch chunks
- 2 tablespoons dill pickle juice
- 1/2 cup dill pickle chunks drained
- 1/4 cup pickled red onions roughly chopped
- 1/4 cup pickled radishes sliced
- 2 tablespoons pickled jalapeños chopped
- 1 tablespoon fresh dill chopped
- 2 hard-boiled eggs peeled and chopped
- 1/4 cup dill pickle potato chips crushed
For the dressing:
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Place the potatoes in a large pot and cover with cold water by 1 inch. Season the water with salt and bring to a boil. Reduce to a simmer and cook for 10-12 minutes, or until the potatoes are fork tender.
- Drain the potatoes and spread them on a baking sheet or large platter. Let cool for about 15 minutes until warm but not hot. Drizzle the pickle juice over the potatoes and let them rest until cooled.
- In a large bowl, whisk together the mayonnaise, Dijon mustard, and garlic powder.
- Add the potatoes to the dressing and gently toss to coat.
- Fold in the dill pickle chunks, red onions, radishes, jalapeños, and fresh dill. Then finally, fold in the chopped eggs. Taste and season with salt and pepper to your liking.
- Cover and refrigerate for at least 1 hour before serving.
- Just before serving, top with the crushed dill pickle potato chips and additional fresh dill if desired.
Notes
- To make your own pickled radishes, slice about 6 radishes
- The potato chips stay crispiest when added immediately before serving.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.