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A chunky potato salad with pickles, celery, red onions and garnished with chives and chive blossoms in a wooden bowl.

This dill pickle potato salad has quickly become a favourite around our home. Slightly creamy, a little tangy, with a hint of spice. Make it ahead of time and pull it out when it’s time to eat. Perfect for casual get togethers and ideal for summertime barbecues. Delicious paired alongside your favourite grilled dishes. Try it with ribs, skewers, burgers, steaks, chicken, fish, or just grilled vegetables!

Watch some of the recipe prep here, and check out the new Hestan x Hedley & Bennett Aprons!

Dill Pickle Potato Salad

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Prep Time 20

Cook Time 15

Refrigerate 2

Total Time 2 35

Course Dressing, Salad, Side Dish

Cuisine European, German

Servings People

Ingredients

2 lbs red skinned potatoes, cut into bite size pieces (quartered)
½ cup dill pickles sliced/chopped
1 cup diced celery
½ cup red onion thinly sliced (½ to ¾ cup)
2 tablespoons fresh chives, chopped
Chive flowers for garnish (optional)

Dressing

½ cup mayonnaise
¼ cup olive oil
½ cup pickle juice
2 tablespoon apple cider vinegar
1 tablespoons Dijon mustard
¼ tsp salt
½ tsp pepper
1 tsp Cayenne or less to taste

Instructions

Boil the potatoes until just tender (not breaking apart) approximately approx. 15 minutes. Drain and sprinkle with a little salt. Set aside to cool.
Put all the dressing ingredients in a jar with a tight-fitting lid and shake well to combine.
In a bowl, gently toss the cooled potatoes, pickles, celery and onions with ½ cup of dressing
Sprinkle with chives and refrigerate at least two hours before serving.
Serve with extra dressing.

Video

Keyword barbeque side dish, Dill pickle potato salad, pickle juice dressing, potato salad, potato salad dressing with pickle juice, potato salad recipe, Summer side

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