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5.0 from 6 votes

Potato Salad with Dill Pickles

Make this creamy potato salad with dill pickles, eggs, and mayonnaise today! It's perfect for picnics, potlucks, and barbecues.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings: 6 -8 servings
Calories: 525 kcal
Course: Salad
Cuisine: American

Ingredients

  • 2 lbs potatoes waxy potatoes, like red, new, or fingerling
  • 6 eggs
  • ¾ cup dill pickles diced
  • 1 small red onion about ½ cup diced
  • 1 cup mayonnaise Note 3
  • 2 teaspoons medium mustard or Dijon mustard
  • ½ teaspoon sweet paprika powder
  • ¼ teaspoon smoked paprika powder sweet or hot, to taste
  • 2-3 tablespoons juice from the jar of pickles more to taste, Note 4
  • 2-3 teaspoons lemon juice to taste
  • small bunch fresh chives
  • Fine sea salt and black pepper

Instructions

    Cup of Yum
  1. Cook potatoes (Note 5): Wash the potatoes, place them in a saucepan, cover with water, bring to a boil, add salt, cover, and cook for about 20-25 minutes or until the potatoes are tender and easily pierced with a fork. Alternatively, peel and cube the potatoes and cook them for about 10-15 minutes or until tender. Drain well and leave until cool.2 lbs potatoes
  2. Cook eggs: Prepare the hard-boiled eggs. Place the eggs in the saucepan, and cover with water. Bring to a boil, turn the heat off, and let the eggs in the hot water, covered, for 12-15 minutes, depending on size. Drain and rinse with cold water. Leave to cool completely.6 eggs
  3. Chop: Once the potatoes are cool, peel and cut them into cubes, place them in a bowl. Next, finely chop the eggs and place them in the bowl as well. Add the finely chopped onion and pickles. Stir.¾ cup dill pickles + 1 small red onion
  4. Make the dressing: In another bowl, mix the mayonnaise, mustard, paprika powders, finely chopped herbs, about 2 tablespoons of pickle juice, 1-2 teaspoons of lemon juice, most of the chopped chives, salt, and pepper. Stir well.1 cup mayonnaise + 2 teaspoons medium mustard + ½ teaspoon sweet paprika powder + ¼ teaspoon smoked paprika powder + 2-3 tablespoons juice from the jar of pickles + 2-3 teaspoons lemon juice + small bunch fresh chives + fine sea salt and black pepper
  5. Combine: Add to the potato egg salad and stir carefully. Adjust the taste with more pickle and lemon juice, salt and pepper.
  6. Refrigerate, covered, for about two hours until serving. Stir again and adjust the taste again, if necessary, before serving. Sprinkle with the remaining chives.

Notes

  • Make in advance: Several hours or one day in advance. You can cook the potatoes and the eggs hours or a day in advance and leave them. In this case, it is preferable to cook the potatoes with their skin; cubed potatoes might become too dry.
  • Storage: Never keep the salad on the table long, and never keep it in the sun; it has mayo in it.
  • Mayonnaise: Homemade whole egg mayonnaise tastes best, and it's easy to make.
  • Use pickle juice for the salad dressing; it adds a nice flavor and makes the potato egg salad moister.
  • You can cook the potatoes in their peel or peel, cube the,m and then cook them. I always cook potatoes for salads in their peel; I think they keep their shape better, and also, the peel protects the nutrients from escaping.

Nutrition Information

Serving 1/6 of the dish Calories 525kcal (26%) Carbohydrates 39g (13%) Protein 11g (22%) Fat 36g (55%) Saturated Fat 7g (35%) Polyunsaturated Fat 29g Cholesterol 204mg (68%) Sodium 823mg (34%) Fiber 4g (16%) Sugar 4g (8%)

Nutrition Facts

Serving: 6-8 servings

Amount Per Serving

Calories 525

% Daily Value*

Serving 1/6 of the dish
Calories 525kcal 26%
Carbohydrates 39g 13%
Protein 11g 22%
Fat 36g 55%
Saturated Fat 7g 35%
Polyunsaturated Fat 29g 171%
Cholesterol 204mg 68%
Sodium 823mg 34%
Fiber 4g 16%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.