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dill pickle potato salad featured

Creamy Dill Pickle Potato Salad

The perfect balance of creamy, tangy, and crunchy – this dill pickle potato salad features fresh herbs, zesty pickle brine, and a surprising potato chip topping!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Potato & Starchy Salads
Cuisine: American
Calories: 329
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound baby yellow or red potatoes
  • Salt and freshly ground black pepper to taste
  • 1/2 cup mayonnaise
  • 1/2 cup chopped dill pickles
  • 1/2 cup diced red onion shallots or green onions
  • 1/4 cup minced fresh dill plus more for garnish
  • 3 tablespoons pickle brine
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 cup crushed kettle-cooked potato chips plain, salt and vinegar, or dill pickle flavored

Equipment

  • Large pot
  • Colander
  • Mixing bowl
  • Sharp knife
  • Measuring cups and spoons

Method
 

  1. Boil potatoes in salted water until fork-tender, about 10-15 minutes. Drain and cool slightly.
  2. Meanwhile, mix mayonnaise, pickles, onion, dill, pickle brine, mustard, garlic powder and paprika in a large bowl. Season with salt and pepper.
  3. Cut cooled potatoes into bite-sized pieces and add to dressing. Toss gently to coat completely.
  4. Cover and refrigerate for at least 1 hour or overnight.
  5. Before serving, top with crushed potato chips, additional dill, and fresh black pepper.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • For a lighter version, substitute half the mayo with Greek yogurt.
  • Add hard-boiled eggs for a more traditional potato salad variation.
  • For best flavor, allow the salad to chill for at least an hour before serving.