Dill Pickle Potato Salad Recipe

Scrub potatoes and cut into 1 to 1¼-inch chunks; keep pieces roughly the same size for even cooking. If using small red potatoes, halve or quarter as needed.

Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt and bring to a gentle boil over high heat.

Reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 10–15 minutes depending on size. Do not overcook; they should hold their shape.

Prepare a large bowl of ice water. Drain potatoes into a colander and immediately transfer them to the ice water to stop cooking and cool quickly, about 5 minutes. Drain well and let sit to remove excess water (you can briefly pat dry).

In a medium mixing bowl, combine 3 cups mayonnaise, 4 tablespoons dill pickle juice, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar and 1 teaspoon granulated sugar. Whisk until smooth and slightly glossy.

Fold in 1 cup dill pickle relish, 3 medium finely chopped dill pickles, 3 tablespoons finely chopped fresh dill, 2 tablespoons chopped fresh chives and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning — add a pinch of salt if needed or another teaspoon of pickle juice for brighter tang.

Cover the dressing and refrigerate for at least 15 minutes to allow flavors to meld (you can refrigerate up to 24 hours).

If using hard-boiled eggs, peel and coarsely chop them. To make hard-boiled eggs: place eggs in a small pot, cover with cold water, bring to a boil, then turn off heat and let sit 10 minutes. Transfer to ice bath, peel and chop.

In a large mixing bowl, combine the drained cooled potatoes, 2 finely diced celery stalks, ½ small finely diced red onion, and the chopped eggs (if using).

Pour the chilled dill-pickle dressing over the potato mixture. Gently fold with a spatula until potatoes are evenly coated. Take care not to mash the potatoes; stop folding when ingredients are incorporated and dressing evenly distributed.

Taste and adjust: add more pickle juice for tang, a pinch of salt if needed, or a tablespoon of mayonnaise if you prefer creamier texture.

Cover and chill for at least 1 hour to let flavors marry; for best flavor chill 3–4 hours or overnight. Before serving, give a gentle stir.

Transfer to a serving bowl and garnish with 1 tablespoon extra chopped fresh dill, 2 tablespoons sliced chives, and a light dusting of ½ teaspoon sweet paprika.