5 from 6 votes
Review Recipe

Dill Pickle Potato Salad

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 servings
Author Holly N.
Course Side Dish
Cuisine American
This Dill Pickle Potato Salad is deliciously and loaded with crunchy dill pickles in a zesty dill pickle juice infused dressing! This potato salad makes dill pickles the star of the dish making a side that’s going to be the hit of any summer bbq!
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  • 3 lbs red skinned potatoes
  • 1 cup dill pickles sliced/chopped
  • 1 1/2 cups diced celery
  • 6 hard boiled eggs , cooled and chopped (optional)
  • 1 1/4 cup mayonnaise
  • 3 tablespoons minced white onion
  • 4 tablespoons pickle juice
  • 1 tablespoon white vinegar
  • 1 1/2 tablespoons dijon mustard
  • 4 tablespoons fresh dill , minced
  • salt & pepper to taste

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  1. Cut the potatoes and chop into bite sized pieces. Boil the potatoes until tender (approx. 15 minutes). Cool completely. Slightly mash a few of the potatoes.
  2. Mix all dressing ingredients in a large bowl. Add remaining ingredients and toss well.
  3. Refrigerate at least two hours before serving.
Nutrition Information
Calories: 284, Fat: 20g, Saturated Fat: 3g, Cholesterol: 103mg, Sodium: 409mg, Potassium: 599mg, Carbohydrates: 19g, Fiber: 2g, Sugar: 2g, Protein: 5g, Vitamin A: 240%, Vitamin C: 10.6%, Calcium: 37%, Iron: 1.3%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword dill pickle potato salad