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Dill pickled potato salad
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Dill Pickled Potato Salad

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.
Prep Time10 minutes
Cook Time12 minutes
Chill Time1 hour
Total Time1 hour 22 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 8 Servings
Calories: 201kcal
Author: Angela Morris

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

Calories: 201kcal | Carbohydrates: 18g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 53mg | Sodium: 308mg | Potassium: 444mg | Fiber: 2g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 19mg | Calcium: 27mg | Iron: 1mg