Potato Salad with Dill Pickles

5 from 2 votes

Potato Salad with Dill Pickles

Make this creamy potato salad with dill pickles, eggs, and mayonnaise today! It's perfect for picnics, potlucks, and barbecues.

Prep Time30

Cook Time40

Total Time1 10

Course: Salads

Cuisine: American

Servings: -8 servings

Calories: 525kcal

Author: Adina

Equipment

2 Cooking pots
Large bowl

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

US - EU

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.

Nutrition