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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

Optional:

1 tsp sugar

1/2 C diced red pepper

Dill Weed for garnish

Directions:

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.

Pickle Lover's Potato Salad

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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

Optional:

1 tsp sugar
1/2 C diced red pepper
Dill Weed for garnish

Instructions

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.
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.

Nutrition

Calories

1808 cal

Fat

35 g

Carbs

313 g

Protein

65 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

https://hearthookhome.com/pickle-potato-salad-recipe/

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Share this recipe with your pickle loving friends!

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Comments

Billy says
June 19, 2019 at 12:56 pm

So excited to make this at home. I have been looking for a recipe like this for a bit, thank you so much!

Lisa says
October 3, 2018 at 5:04 pm

I have just found your site and am loving it. I can't believe all the many different topics and info you offer. I must comment on the person aboves comment on celery in potato salad. As celery is probably a personal preference to be added to potato salad. My family is from the south (and they are spread all through the south) they ALL put celery in their potato salads. Sadly my daughter doesn't like celery so doesn't put it in her salad. I am not very fond of her potato salad, it's missing something. Besides, celery gives it that little bit of crunch. Thanks for all your hard work.

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[email protected] says
August 30, 2016 at 9:29 pm

I have been born in the South and raised in the South. I have lived in many Southern States. Those that I didn't live in I have visited. Nobody that I know of has ever put celery in potato salad. That is just wrong, especially that much. Celery is very strong and just ruins the taste of the potato salad. You can't taste anything but the celery.

- Adele Aiken says
  October 28, 2018 at 6:37 pm
  
  I was born in New Orleans - lived in the South all my life. My grandfather was a New Orleans chef and a fabulous cook. We always put celery in our potato salad. It's just a matter of taste and tradition - obviously your tradition is different than mine!! It's all good!

Pickle Lover’s Potato Salad Recipe