Dill Pickle Potato Salad

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This is a delicious and easy make-ahead salad that's perfect for picnics, barbecues, and any family dinner

Course Side Dish

Cuisine American

Prep Time 30

Cook Time 0

Chill time 1

Total Time 1 30

Servings servings

Calories 247kcal

In one large pot of boiling water, boil the eggs until hard-boiled.
In another large pot of boiling water, boil the potatoes until tender, about 12-15 minutes.
Meanwhile, in a large bowl, whisk together the mayonnaise, dill pickle juice, white vinegar, Dijon mustard, dill, paprika, salt, and pepper.
Once the eggs are done, peel the shells and chop.
Once the potatoes are tender, drain in a colander under cold running water until cooled down, then gently pat dry.
Once cooled, add the potatoes to the large bowl with the dressing, and toss gently to coat. Add the chopped hard boiled eggs, along with the chopped dill pickles, celery, and red onions. Toss all together to coat.
Cover and refrigerate for at least one hour before serving.

Makes approximately 6-8 side servings.

You can double the recipe to make enough for approximately 12-14 side servings, which is perfect for a picnic, potluck, or barbecue!

Storage: store in an airtight container in the refrigerator for up to 3 days.