If you love pickles and you love potato salad, you are in for a treat with this Pickle Potato Salad recipe! As written, the recipe is enough to serve a small crowd, so consider cutting the recipe in half if making for a smaller family dinner.
Pickle Potato Salad Recipe
This recipe makes roughly 15 servings. One batch lasts our family about two days – and I’ll eat it just for lunch! It’s that good.
It is so easy to personalize this recipe. Love onion? Feel free to add more! Like a sweeter potato salad? Use sweet pickles instead of dill. Find the printable version of this recipe below.
Pickle Potato Salad Ingredients:
8 C. potato, diced small (about 8 potatoes)
6 hard boiled eggs
1 3/4 C. onion, diced (about 2 small onions)
1 C. celery, finely chopped
1/2 C. dill pickles, finely chopped
1/4 C. relish
1 1/2 C. mayo
3 TBS mustard
1/4 C. pickle juice
1/4 C. milk or cream
1 tsp sugar
1/2 C diced red pepper
Dill Weed for garnish
Peel and dice your potatoes. Bring to a hard boil for about 3 mins and then turn off burner, cover and let sit for 5 mins. Please check them often; you want them somewhat firm so they don’t fall apart when you start mixing everything together.
Quick trick: Once you’ve drained all of the water, turn your burner to med-high and place your pan with potatoes back on. For about two minutes, stir constantly so the potatoes don’t stick to the bottom. You’re cooking out all the extra water out of the potatoes which makes a HUGE difference. Use this trick when you make mashed potatoes as well.
Place potatoes in a bowl to cool. Once they have cooled sufficiently, place in the fridge for about 3 hrs. Dice all other ingredients except egg. Add ingredients to potatoes and give it a stir! Lastly, mix in egg. Salt and Pepper to taste.
Share this recipe with your pickle loving friends!