Dill Pickle Potato Salad is a flavorful, creamy side dish that takes the classic potato salad you know and love and gives it a tangy, zesty upgrade. Loaded with hearty russet potatoes, crisp vegetables, and chopped hard-boiled eggs, this salad is anything but boring. What really sets it apart is the signature tang from sweet pickle relish and a hint of mustard, balanced with a touch of dark brown sugar that rounds out the flavor profile. This combination creates a salad that’s rich yet refreshing—perfect for backyard barbecues, summer cookouts, or potluck dinners.
It’s the kind of dish that benefits from a bit of time in the fridge, where all the flavors can meld together into something truly crave-worthy. Whether you’re pairing it with grilled burgers, smoked ribs, or even just eating it on its own, this Dill Pickle Potato Salad is guaranteed to please a crowd. It’s creamy without being too heavy, flavorful without being overwhelming, and thanks to the pickles and vegetables, it delivers just the right amount of texture in every bite. Once you try this version, you may never go back to a plain old potato salad again.
Why You’ll Love This Recipe
• Bold, tangy flavor from sweet pickle relish and mustard
• Creamy, hearty, and loaded with satisfying textures
• Great for feeding a crowd or prepping ahead for gatherings
• Balanced sweetness from dark brown sugar adds unique depth
Ingredients
5 lb russet potatoes
8 hard-boiled eggs
1 ½ cups chopped red onion
1 cup chopped celery
½ cup chopped green pepper
¼ cup dark brown sugar
½ cup sweet pickle relish
3 cups mayonnaise
½ cup mustard
1 tsp salt
½ tsp black pepper
Instructions
Step 1: Cook the Potatoes
Place the russet potatoes (skin on) in a large pot and cover them with cold water. Bring to a boil over high heat, then reduce to a simmer.
Cook for 20–25 minutes, or until the potatoes are fork-tender but not falling apart.
Drain the potatoes and let them cool enough to handle. Once cool, peel off the skins and chop the potatoes into bite-sized cubes. Set aside.
Step 2: Prepare the Other Ingredients
While the potatoes cool, peel and chop the hard-boiled eggs into chunks.
Finely chop the red onion, celery, and green pepper, keeping the pieces uniform in size for even texture and flavor.
Step 3: Make the Dressing
In a large mixing bowl, whisk together the dark brown sugar, sweet pickle relish, mayonnaise, mustard, salt, and pepper until smooth and well combined.
Taste the dressing and adjust seasoning if desired—for extra tang, add a spoonful of pickle juice; for more sweetness, a bit more brown sugar.
Step 4: Combine and Mix
Add the chopped potatoes, eggs, red onion, celery, and green pepper into the bowl with the dressing.
Using a large spatula or spoon, gently fold the ingredients together. Take care not to mash the potatoes too much—fold just until everything is well coated.
Step 5: Chill and Serve
Cover the bowl with plastic wrap or transfer the salad to an airtight container.
Refrigerate for at least 2 hours, preferably overnight. This resting time helps the flavors to meld and enhances the overall taste.
Before serving, give the salad a quick stir and garnish with fresh herbs or an extra spoonful of relish, if desired.
Tips for Success
• Choose the right potatoes: Russets work well because they absorb the dressing, but you can also use Yukon Golds for a creamier texture and slightly buttery flavor.
• Don’t overcook the potatoes: They should be fork-tender but still hold their shape when mixed. Overcooked potatoes can lead to a mushy salad.
• Cool the potatoes completely before mixing: This prevents the mayonnaise from becoming greasy or separating when combined with warm ingredients.
• Customize to your taste: If you love more pickle flavor, add chopped dill pickles or a splash of pickle brine. If you want it creamier, increase the mayo or add a bit of sour cream.
• For a crunchier bite: Add extra celery or even a handful of chopped pickles or green onions right before serving.
Storage Options
This Dill Pickle Potato Salad stores exceptionally well and even improves after sitting for a day.
• Refrigerator: Store leftovers in an airtight container for up to 4 days. Stir gently before serving to redistribute the dressing.
• Freezer: Not recommended. Potato salad with mayonnaise doesn’t freeze well, as the texture changes dramatically after thawing.
• Make ahead tip: Prepare the salad a day before your event for best flavor. Keep it chilled and covered, and give it a fresh stir before serving.
Whether you’re hosting a backyard cookout, packing a picnic, or just want a reliable, crowd-pleasing side dish, this Dill Pickle Potato Salad is the answer. It’s packed with classic flavor and just enough flair to make it unforgettable—definitely the kind of dish guests will be asking you to bring again and again.
