Make this creamy potato salad with dill pickles, eggs, and mayonnaise today! It's perfect for picnics, potlucks, and barbecues.
This creamy potato salad with dill pickles is easy to make and so comforting. It’s one of our favorites, with tender potatoes, hard-boiled eggs, mayonnaise, red onions, and a touch of mustard. But it’s the tangy, crunchy dill pickles that make it so good, giving it that extra something special.
Check out more delicious potato salads containing pickles like Romanian Potato Salad - Salata Oriental or Boeuf Salad.
Featured comment:
Stella Maris: The best eggs and potatoes salad!! Thank you!
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Recipe ingredients
Potatoes: Waxy potatoes like red, new, or fingerling hold their shape and won’t turn mushy. They cook quickly and can be cooked ahead.
Dill pickles are my go-to but feel free to try other crunchy pickles you enjoy. You can’t go wrong here! I often use sweeter pickles in this potato salad. For this recipe, I used about ¾ cup (150g) of pickles, but adjust to your taste - add more or less, depending on how much you love pickles!
Eggs Use leftover hard-boiled eggs or cook, cool, peel, and chop fresh ones. Check out more recipes using hard-boiled eggs like Cream Cheese Egg Salad and Meatloaf with Eggs.
Mayonnaise: I have nothing against a good brand of mayonnaise, but I do love homemade mayonnaise better. You should try it if you've never made mayonnaise; it's very easy. All you need is an immersion blender. Look at this whole egg mayonnaise recipe made with an immersion blender. It only takes three minutes to make, and the ingredients cost almost nothing.
Other ingredients: Red onion, Dijon mustard, lemon juice, fresh herbs (dill, chives, parsley, or a mix), and spices (paprika, salt, and pepper).
See the recipe card for full information on ingredients and quantities.
Customize your potato salad
Customize the potato salad with some of the following ingredients:
- Cooked and crumbled bacon
- Pickled jalapenos, very finely chopped
- Pickled pimiento peppers
- Dill pickles
- Thinly sliced green onions
- Chopped rocket
- Sliced black or green olives
- Finely sliced celery sticks
How to make potato salad with dill pickles?
- Step #1: Cook potatoes in a large pot for about 20-25 minutes until tender. Alternatively, peel and cube the potatoes and cook them for about 10-15 minutes or until tender. Drain and cool.
- Step #2: Cook hard-boiled eggs in a large saucepan. Cover with cold water, bring to a boil, turn off the heat, and leave the eggs in hot water for 12-15 minutes, depending on their size (I always use large eggs, so I leave them 15 minutes in the water). Cool completely.
- Step #3: Chop: Peel, cube, and place potatoes in a large bowl.
- Step #4: Finely chop and place eggs in the bowl as well. Add the finely chopped onion and pickles. Stir.
- Step #5: Mix dressing ingredients and add them to the pickle potato salad. Stir carefully and adjust the taste with more pickle and lemon juice, salt, and pepper.
- Refrigerate, covered, for about two hours until serving. Stir and adjust the taste again, if necessary, before serving. Garnish with an extra sprinkle of paprika and more chives (or other fresh herbs).
Tips
You can cook the potatoes with their peel on or peel and cube them before cooking. I prefer cooking them with the peel to help them hold their shape and keep the nutrients intact.
You can cook the potatoes and eggs ahead of time, either a few hours or a day in advance. Cooking the potatoes in their skin is better in this case since cubed potatoes might dry out.
Storage
Keep the potato salad with dill pickles refrigerated until ready to serve, but let it sit out for 15-20 minutes to take off the chill. Avoid leaving the salad out for long or in the sun, as it contains mayo.
Refrigerate leftover salad in an airtight container for 2-3 days. Give it a good stir before serving again, and add a bit more pickles juice and/or a little good quality oil to loosen it.
Make in advance: You can make it one day in advance and refrigerate it in an airtight container. The flavors will have time to mingle, and the salad will be even better.
How to serve?
Potato salad with dill pickles can be served on its own; it's filling and so delicious.
It is also a perfect side dish for sausages of any kind (grilled or baked bratwurst, Wiener sausages, Italian sausages, hot dogs, etc.), for grilled meat, grilled chicken tenders, or Romanian meatballs.
Potato Salad with Dill Pickles
Equipment
- 2 Cooking pots
Ingredients
- 2 lbs potatoes waxy potatoes, like red, new, or fingerling
- 6 eggs
- ¾ cup dill pickles diced
- 1 small red onion about ½ cup diced
- 1 cup mayonnaise Note 3
- 2 teaspoons medium mustard or Dijon mustard
- ½ teaspoon sweet paprika powder
- ¼ teaspoon smoked paprika powder sweet or hot, to taste
- 2-3 tablespoons juice from the jar of pickles more to taste, Note 4
- 2-3 teaspoons lemon juice to taste
- small bunch fresh chives
- fine sea salt and black pepper
Instructions
- Cook potatoes (Note 5): Wash the potatoes, place them in a saucepan, cover with water, bring to a boil, add salt, cover, and cook for about 20-25 minutes or until the potatoes are tender and easily pierced with a fork. Alternatively, peel and cube the potatoes and cook them for about 10-15 minutes or until tender. Drain well and leave until cool.2 lbs potatoes
- Cook eggs: Prepare the hard-boiled eggs. Place the eggs in the saucepan, and cover with water. Bring to a boil, turn the heat off, and let the eggs in the hot water, covered, for 12-15 minutes, depending on size. Drain and rinse with cold water. Leave to cool completely.6 eggs
- Chop: Once the potatoes are cool, peel and cut them into cubes, place them in a bowl. Next, finely chop the eggs and place them in the bowl as well. Add the finely chopped onion and pickles. Stir.¾ cup dill pickles + 1 small red onion
- Make the dressing: In another bowl, mix the mayonnaise, mustard, paprika powders, finely chopped herbs, about 2 tablespoons of pickle juice, 1-2 teaspoons of lemon juice, most of the chopped chives, salt, and pepper. Stir well.1 cup mayonnaise + 2 teaspoons medium mustard + ½ teaspoon sweet paprika powder + ¼ teaspoon smoked paprika powder + 2-3 tablespoons juice from the jar of pickles + 2-3 teaspoons lemon juice + small bunch fresh chives + fine sea salt and black pepper
- Combine: Add to the potato egg salad and stir carefully. Adjust the taste with more pickle and lemon juice, salt and pepper.
- Refrigerate, covered, for about two hours until serving. Stir again and adjust the taste again, if necessary, before serving. Sprinkle with the remaining chives.
Notes
- Make in advance: Several hours or one day in advance. You can cook the potatoes and the eggs hours or a day in advance and leave them. In this case, it is preferable to cook the potatoes with their skin; cubed potatoes might become too dry.
- Storage: Never keep the salad on the table long, and never keep it in the sun; it has mayo in it.
- Mayonnaise: Homemade whole egg mayonnaise tastes best, and it's easy to make.
- Use pickle juice for the salad dressing; it adds a nice flavor and makes the potato egg salad moister.
- You can cook the potatoes in their peel or peel, cube the,m and then cook them. I always cook potatoes for salads in their peel; I think they keep their shape better, and also, the peel protects the nutrients from escaping.
Stella Maris says
The best eggs and potatoes salad!! Thank you!
Karen (Back Road Journal) says
Your potato salad recipe is very similar to the one I have always made, including pickle juice. The one thing that is different is that I use dill pickles, never sweet, but that is because that was how my mother made it. ?
mjskitchen says
Well this is a marriage made in heaven. Fabulous idea and great recipe!
Adina says
Thank you, MJ. Happy Easter!