This dill pickle potato salad is creamy, tangy, and loaded with tender potatoes, chopped eggs, crunchy pickles, and green onions. A simple mayonnaise dressing with celery salt, mustard, and a splash of vinegar ties everything together, and a sprinkle of smoked paprika adds a pretty finish.
It is a classic side for picnics, cookouts, and holiday tables, and it is easy to make ahead. The flavors improve after a few hours in the refrigerator, so it is a great recipe for busy hosts who want one less thing to do at the last minute.
Table of Contents
Why This Works
The dressing is balanced. Mayonnaise gives richness, yellow mustard and apple cider vinegar add tang, and celery salt brings a savory, slightly herbal note that tastes like traditional deli style potato salad. Chopped dill pickles add crunch and a salty bite, so the salad never feels flat.
Cutting the potatoes into 3/4 inch cubes helps them cook evenly and absorb the dressing without turning to mush. Letting them cool before mixing keeps the mayonnaise from getting oily and the salad from turning soupy.
Chilling is the final step that makes it work. A rest in the refrigerator lets the potatoes take on flavor from the pickles and seasonings, and it brings the whole salad to a safe, refreshing temperature.
Ingredients
- 2 lb waxy potatoes such as Yukon Gold or red, peeled and cut into 3/4 inch cubes
- 3 large hard boiled eggs, chopped into 1/2 inch pieces
- 4 dill pickle spears, diced
- 1/3 cup sliced green onions
- 1 cup mayonnaise
- 1 1/2 teaspoons yellow mustard
- 3/4 teaspoon celery salt
- 1/2 teaspoon salt, plus more for the cooking water
- 1/2 teaspoon black pepper
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon smoked paprika, for garnish
How to Make Dill Pickle Potato Salad
1. Cook the potatoes
Place the cubed potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then cook for 10 to 15 minutes, until a fork slides in easily but the cubes still hold their shape.
2. Cook the eggs
While the potatoes cook, place the eggs in a separate pot, cover with cold water, and bring to a boil. Turn off the heat, cover, and let them sit for 12 minutes. Cool them in ice water, then peel and chop.
3. Cool the potatoes
Drain the potatoes well and spread them on a sheet pan or large plate to cool. Let them cool until barely warm, which takes about 10 to 15 minutes.
4. Make the dressing
In a large bowl, stir together the mayonnaise, mustard, celery salt, salt, pepper, and apple cider vinegar until smooth.
5. Combine
Gently fold in the cooled potatoes, chopped eggs, diced pickles, and green onions. Stir carefully so the potatoes stay in chunks. Taste and add a little more salt or vinegar if needed.
6. Chill and garnish
Cover and refrigerate for at least 1 hour before serving. Sprinkle with smoked paprika right before you bring it to the table.
How to Serve
Serve this salad cold alongside anything from the grill or the air fryer. It goes especially well with air fryer chicken tenders with no breading for a quick weeknight plate.
For a cookout spread, add cowboy baked beans and a bowl of creamy coleslaw. A pan of cornbread with creamed corn rounds out the table.
How to Store and Reheat
Keep potato salad refrigerated in a covered container. It will stay good for 3 to 4 days, and it should be put back in the refrigerator within 2 hours of being served, or within 1 hour if it is hotter than 90 degrees F outside.
This salad is meant to be eaten cold, so there is no need to reheat it. Give it a good stir before serving, since the dressing settles. Do not freeze it, because the potatoes turn grainy and the mayonnaise separates when thawed.
Tips and Variations
Use waxy potatoes because they keep their shape better than russets. Salt the cooking water well, since potatoes absorb seasoning best while they are hot. For serving outdoors, set the bowl over a larger bowl of ice. Michigan State University Extension explains why the 2 hour rule matters, and notes that careful handling is more important than whether the salad contains mayonnaise.
For extra pickle flavor, stir in a tablespoon or two of pickle brine, then taste before adding more salt. A spoonful of sour cream or plain Greek yogurt can replace part of the mayonnaise for a lighter dressing. Fresh dill, diced celery, or a little red onion are easy additions.
If you need to make it ahead, prepare the potatoes, eggs, and dressing separately and combine them the day of serving for the best texture.
FAQ
What are the best potatoes for potato salad?
Waxy potatoes such as Yukon Gold, red, or new potatoes hold their shape well. Russets are starchy and tend to fall apart.
How long should potato salad chill before serving?
At least 1 hour is needed for the salad to get cold and for the flavors to blend. Several hours or overnight gives an even better result.
How long can potato salad sit out?
No more than 2 hours at room temperature, and only 1 hour when it is hotter than 90 degrees F. Keep it on ice if you are serving it outdoors.
Why is my potato salad watery?
Potatoes may have been mixed in while still hot or wet. Drain them well, let them cool, and pat the pickles dry before adding them.
Can I make this without eggs?
Yes. Leave the eggs out and increase the pickles or green onions a little. The salad will still be creamy and flavorful.
Dill Pickle Potato Salad with Eggs
Ingredients
Main Ingredients
- 2 lb waxy potatoes such as Yukon Gold or red, peeled and cut into 3/4 inch cubes
- 3 large hard boiled eggs chopped into 1/2 inch pieces
- 4 dill pickle spears diced
- ⅓ cup sliced green onions
- 1 cup mayonnaise
- 1 ½ tsp yellow mustard
- ¾ tsp celery salt
- ½ tsp salt plus more for the cooking water
- ½ tsp black pepper
- 1 tsp apple cider vinegar
- ¼ tsp smoked paprika for garnish
Instructions
Cooking
- Place the potatoes in a large pot, cover with cold salted water, bring to a boil, and cook for 10 to 15 minutes, until tender but still holding their shape.
- Cook the eggs in a separate pot: cover with cold water, bring to a boil, turn off the heat, cover, and let stand 12 minutes. Cool in ice water, then peel and chop.
- Drain the potatoes and spread them out to cool until barely warm.
- Stir together the mayonnaise, mustard, celery salt, salt, pepper, and vinegar in a large bowl.
- Gently fold in the cooled potatoes, eggs, pickles, and green onions.
- Cover and refrigerate for at least 1 hour. Sprinkle with smoked paprika before serving.
