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Best Potato Salad With Dill Pickles - Creamy, Tangy, and Crowd-Pleasing

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 1/2 pounds potatoes (Yukon Gold or russet), peeled if desired, cut into 1-inch chunks
  • 1 tablespoon kosher salt (for boiling water)
  • 3 large hard-boiled eggs, chopped (optional but recommended)
  • 3/4 cup diced dill pickles (plus 1–2 tablespoons pickle brine)
  • 1/2 cup finely diced celery
  • 1/4 cup finely diced red onion (or 2 tablespoons minced shallot)
  • 2 tablespoons chopped fresh dill (or 2 teaspoons dried dill)
  • 3/4 cup mayonnaise
  • 2 tablespoons Dijon mustard (or a mix of Dijon and yellow mustard)
  • 2 tablespoons sour cream or Greek yogurt
  • 1 teaspoon apple cider vinegar or white wine vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika (sweet or smoked)
  • 1/2–3/4 teaspoon kosher salt, to taste
  • 1/4 teaspoon black pepper, plus more to taste

Method
 

  1. Prep the potatoes: Rinse the cut potatoes to remove excess starch. Place them in a large pot and cover with cold water by about an inch. Add 1 tablespoon kosher salt.
  2. Cook until tender: Bring to a gentle boil, then lower to a simmer. Cook 10–14 minutes, until the potatoes are just tender when pierced with a fork. Don’t overcook.
  3. Drain and steam-dry: Drain the potatoes well. Return them to the warm pot and let them sit uncovered for 5 minutes so steam evaporates. This keeps the salad from getting watery.
  4. Season while warm: Sprinkle 1–2 tablespoons dill pickle brine over the warm potatoes and gently toss. This adds flavor from the inside out.
  5. Make the dressing: In a large bowl, whisk together mayonnaise, Dijon, sour cream or yogurt, vinegar, garlic powder, paprika, salt, and pepper until smooth.
  6. Add the mix-ins: Stir in the chopped dill pickles, celery, red onion, and fresh dill. Fold in the chopped hard-boiled eggs, if using.
  7. Combine: Add the warm potatoes to the bowl and gently fold everything together until coated. Taste and adjust salt, pepper, and pickle brine as needed.
  8. Chill: Cover and refrigerate at least 1 hour (4 hours is even better). The flavor develops as it chills.
  9. Serve: Give it a light stir before serving. Top with a sprinkle of dill, paprika, and black pepper for color.