July 24, 2018

Dill pickle potato salad


Creamy potato salad filled with dill --- dill pickle juice, chunks of dill pickles, and dried dill is perfect for the dill pickle lovers in your life! I've been planning to make and share this recipe for years now and now I'm finally getting to it. I am a huge fan of dill pickles (well, pretty much all pickles, actually). I made this salad with three types of dill - dried dill, chopped dill pickles, and dill pickle juice. The recipe is more of a guide because the intensity of the dill flavor will depend on the intensity of your pickles. With milder pickles you may want a little more, and with really pungent vinegary pickles, you may find you want a little less. It's up to you; please adjust to suite your tastes! No pickles are going to be exactly the same, but I suggest to use crunchy pickles. You want to be able to feel the pickle crunch as a nice contrast to the soft potatoes and eggs. This recipe is perfect for summer cookouts, picnics, and potlucks. It will easily serve about 10-12 people as a side dish.


Dill pickle potato salad
3 lbs yellow potatoes, diced into bite-sized pieces
4 hard boiled eggs, chopped
2 celery ribs, halved lengthwise and thinly sliced
2 green onions, sliced
3/4 cup chopped dill pickles
1 cup mayonnaise
1-1/2 teaspoons dried dill weed, plus more for garnish
1/2 teaspoon garlic powder
4 tablespoons dill pickle juice
salt and freshly ground black pepper, to taste

In a large pot cook the potatoes in gently boiling water until fork tender. Pour into a colander to drain and let sit for a few minutes to dry.

Place the warm potatoes in a large bowl and stir in all the remaining ingredients, tasting for seasoning/flavor.

Cover and refrigerate at least a few hours or overnight before serving. Stir and taste before serving (if dry, add a touch more mayo or pickle juice). Top with extra dried dill and/or a few dill pickle slices before serving.


What was I cooking one year ago?: menu planning for frugal living
Two years ago?: pink grapefruit pie
Three years ago?: salmon patties w/ lemon-dill sauce
Four years ago?: cherry cheesecake ice cream
Five?: jerk pork w/ mango-avocado salsa
Six?: Larb (Laos beef salad)
Seven?: currant & ginger scones
8?: stuffed clams

6 comments:

  1. Looks so appetizing! Great to pair with some grilled meat or bring to a picnic :-)

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  2. I put dill pickles and the brine in my potato salad but have never used as much as this recipe. After thinking about it, it does sounds quite good. We both love dill pickles, so this is a must try! I know we'll love it. Thanks!

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  3. This looks good! I sometimes add dill pickle juice to my mayo-based potato salads, but obviously need to try the pickles themselves. Fun dish -- thanks.

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  4. i always wish i could do something with my pickle juice when the pickles are gone, and this is a DELICIOUS idea!

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  5. My husband would love this! Thanks for sharing on Foodie Friday!!

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  6. OMG I need this!! I love dill pickles and also potato salad so I know I would love this!! I've used dill weed in my salad and potato dishes but haven't thought of using dill pickles, what a great creation. My guy loves dills too so I know he'd inhale this. I can't wait to give this a try, thanks for sharing your recipe :D

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