A fun twist on traditional potato salad! Tangy dill pickle potato salad that’s perfect for your next picnic, potluck, or cookout.

Prep
15 mins
Cook
15 mins
Serves
8
Ingredients
11
Keep screen awake while cooking

Equipment

  • large pot
  • Whisk

Ingredients

Copy Ingredients Copied!
  • 3 lbs little potatoes
  • 2 eggs (optional)
  • 3 celery ribs, finely chopped
  • 6 scallions, finely chopped
  • 2 dill pickles, finely chopped
  • 1 cup mayo
  • 2 Tbsp dill pickle juice
  • 3 tsp mustard
  • 1 tsp celery seed
  • 3/4 tsp salt
  • 1/2 tsp pepper
✦
NEW · AI

Personalize This Recipe.

Want to put your own spin on this recipe? It's easy — here's how it works: Pick an AI tool from the options below (not sure which? any of them work great!) A prompt is automatically loaded with this recipe's details — no copying or setup needed Just hit send, then chat back and forth to make it your own — swap ingredients, simplify steps, make it kid-friendly, or adjust for dietary needs Using Gemini? Your prompt is automatically copied — just paste it into the chat once the window opens.

Ask ChatGPT Ask Claude Ask Perplexity Ask Gemini

Instructions

  • Step 1

    Place the potatoes into a large pot and cover with water. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes until potatoes are tender. If adding eggs, add them to the pot for the last eight minutes of cooking.

  • Step 2

    Drain the potatoes and eggs.

  • Step 3

    While the potatoes are cooling, peel and chop the eggs.

  • Make the dressing:

    Whisk together the mayo, dill pickle juice, mustard, celery seed, salt, and pepper. Season to taste, adding more salt/pepper/pickle juice to your liking.

  • Step 5

    Halve the potatoes, then place them into a large bowl with the chopped celery, scallions, pickles and eggs, if using.

  • Step 6

    Add dressing and toss to combine. Cover and refrigerate for at least two hours, then serve.

  • Step 7 - Enjoy your tasty meal with the family