Dill Pickle Potato Salad
This dill pickle potato salad is the only potato salad recipe you'll ever need! Creamy with lots of dill flavor and crunchy dill pickles, it's the perfect side dish for a summer BBQ!
Make This Recipe
Ingredients
8 hard-boiled Eggland's Best large eggs, chopped or sliced
3 lbs. Yukon gold potatoes
3 stalks celery, chopped
1/3 cup finely chopped red onion
1 cup chopped dill pickles
1/2 cup chopped pepperoncini or banana peppers
1 cup mayonnaise
2 tbsp. yellow mustard
4 tbsp. pickle brine
1/2 tsp. garlic powder
1/2 tsp. salt + more to taste
1/2 tsp. freshly ground black pepper
2 tbsp. chopped fresh dill
Preparation
- Place the potatoes in a large pot of salted water and boil until tender. Drain and set aside.
- Once cool enough to handle, chop potatoes into large bite-sized pieces. Transfer the chopped potatoes to a large bowl.
- Place the celery, red onion, pickles, pepperoncini, and hard-boiled eggs into the bowl as well.
- In a small bowl, mix together mayonnaise, mustard, pickle brine, garlic powder, salt, pepper, and dill. Taste and add more salt and pepper if needed. Pour over the potatoes and stir to combine.
- Top with any reserved hard-boiled eggs and fresh dill, if desired.
- Enjoy!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 cup |
|---|---|
| Calories | 240 |
| Fat | 14.5g |
| Saturated Fat | 2.8g |
| Cholesterol | 171mg |
| Sodium | 710mg |
| Carbohydrates | 21.3g |
| Dietary Fiber | 1.7g |
| Protein | 7.7g |