Grandma’s Dill Pickle Potato Salad: The Ultimate Comfort Food with a Tangy Twist

Why You’ll Love This Recipe

This potato salad stands out with its unique twist—the addition of dill pickles, which adds a bright, tangy flavor that perfectly complements the creamy potatoes and mayo-based dressing. It’s easy to make, customizable, and guaranteed to be a crowd-pleaser. The recipe delivers the nostalgic warmth of a traditional potato salad while offering a fresh, flavorful upgrade.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• Potatoes

• Dill pickles

• Mayonnaise

• Mustard

• Hard-boiled eggs

• Onion

• Celery

• Fresh dill

• Salt and pepper

Directions

1. Boil the potatoes until tender, then drain and let them cool.

2. Chop the dill pickles, onion, celery, and hard-boiled eggs.

3. In a large bowl, combine the cooled potatoes with mayonnaise, mustard, and fresh dill.

4. Add the chopped pickles, onion, celery, and eggs.

5. Mix everything gently until well combined.

6. Season with salt and pepper to taste.

7. Refrigerate for at least an hour to allow flavors to meld before serving.

Servings and Timing

This recipe serves about 6 to 8 people. Preparation time is approximately 15 minutes, with an additional 10–15 minutes for boiling potatoes. Allow at least 1 hour for chilling before serving to enhance the flavors.

Variations

• For a lighter version, substitute some or all of the mayonnaise with Greek yogurt or sour cream.

• Add chopped bacon or ham for a smoky twist.

• Use different types of pickles (sweet or spicy) to alter the flavor profile.

• Include chopped green onions or chives for extra freshness.

• For a vegan option, replace mayonnaise with vegan mayo and omit the eggs.

Storage/Reheating

Store the potato salad in an airtight container in the refrigerator for up to 3 days. This salad is best served cold and should not be left out at room temperature for extended periods. Reheating is not recommended as it alters the texture and flavor.

FAQs

What type of potatoes work best for this salad?

Waxy potatoes like Yukon Gold or red potatoes hold their shape well and are perfect for potato salad.

Can I make this salad ahead of time?

Yes, making it a few hours or even a day ahead helps the flavors develop.

How long can I store the potato salad?

It stays fresh for up to 3 days refrigerated in an airtight container.

Can I use pickle juice in the recipe?

Yes, adding a splash of pickle juice enhances the tangy flavor.

What can I substitute for mayonnaise?

Greek yogurt or sour cream can be used for a lighter option.

Can I omit eggs from the recipe?

Yes, simply skip the eggs or substitute with vegan alternatives if needed.

Is this salad gluten-free?

Yes, it contains no gluten ingredients.

How do I prevent the potatoes from becoming mushy?

Avoid overcooking the potatoes; they should be tender but firm.

Can I add other vegetables?

Yes, ingredients like peas, carrots, or bell peppers can be added for variety.

How do I make the salad more tangy?

Increase the amount of dill pickles or add more pickle juice for extra tang.

Conclusion

Grandma’s Dill Pickle Potato Salad is a timeless dish that brings comfort with a flavorful twist. Its creamy texture combined with the zest of dill pickles makes it a perfect addition to any meal. Easy to prepare and adaptable to your taste, this recipe is sure to become a family favorite that you’ll return to time and again.

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Grandma’s Dill Pickle Potato Salad: The Ultimate Comfort Food with a Tangy Twist

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Grandma’s Dill Pickle Potato Salad is a classic comfort dish combining tender potatoes with the refreshing tang of dill pickles, creamy mayo-based dressing, and savory additions like eggs and fresh dill. Perfect for family gatherings or casual barbecues.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 10-15 minutes
• Total Time: 1 hour 30 minutes (including chilling time)
• Yield: 6-8 servings
• Category: Side Dish
• Method: Boiling and mixing
• Cuisine: American
• Diet: Gluten Free

Ingredients

2 lbs waxy potatoes (Yukon Gold or red potatoes)

1 cup dill pickles, chopped

1 cup mayonnaise

1 tablespoon mustard

3 hard-boiled eggs, chopped

½ cup onion, finely chopped

½ cup celery, chopped

2 tablespoons fresh dill, chopped

Salt and pepper to taste

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Instructions

1. Boil the potatoes until tender but firm, about 10-15 minutes, then drain and let cool.
2. Chop the dill pickles, onion, celery, and hard-boiled eggs.
3. In a large bowl, combine the cooled potatoes with mayonnaise, mustard, and fresh dill.
4. Add the chopped pickles, onion, celery, and eggs.
5. Mix everything gently until well combined.
6. Season with salt and pepper to taste.
7. Refrigerate for at least 1 hour to allow flavors to meld before serving.

Notes

• For a lighter version, substitute some or all of the mayonnaise with Greek yogurt or sour cream.
• Add chopped bacon or ham for a smoky twist.
• Use different types of pickles (sweet or spicy) to alter the flavor profile.
• Include chopped green onions or chives for extra freshness.
• For a vegan option, replace mayonnaise with vegan mayo and omit the eggs.
• Store in an airtight container in the refrigerator for up to 3 days.
• Best served cold; reheating is not recommended.

Nutrition

• Serving Size: 1 cup
• Calories: 250
• Sugar: 3g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 55mg