Every summer I tell myself I’m going to bring something ‘safe’ to the cookout. You know, the dish nobody complains about but nobody reaches for either.
Yeah. This isn’t that dish.
Pickle potato salad, the kind that makes people do a double take and ask “WHO MADE THIS.” Red potatoes that hold their shape, eggs for actual substance, a creamy dressing with pickle brine doing the heavy lifting, celery seed for that old-school deli flavor, smoked paprika sneaking in at the end.
The dish that goes home with a scraped-clean bowl. And three texts the next day asking for the recipe.
Why Pickle Brine Is the Secret Ingredient
The 1/4 cup of pickle brine does heavy lifting, so NEVER pour it down the drain again. Stir it into the sour cream and mayo mixture FIRST so it incorporates fully before hitting the potatoes (this prevents pockets of straight vinegar flavor).
Use the brine from the SAME jar of dills you diced for the salad. Mixing brands means competing flavor profiles, and Claussen’s brine has a specific garlic-and-dill sharpness that matches the recipe’s seasoning blend. The brine carries salt too, so taste your dressing before adding the full 3/4 teaspoon of sea salt. Potatoes still warm from the pot will soak up that tangy liquid fast…. which is exactly what you want.
Make-Ahead & Storage Tips
- MAKE UP TO 4 HOURS AHEAD – flavors meld beautifully (minimum 30 min chill).
- STORE IN AIRTIGHT CONTAINER – fresh up to 3 days refrigerated.
- NEVER FREEZE – mayo and potatoes become a sad, mushy mess.
- STIR BEFORE SERVING – dressing settles to bottom, fold gently.
- KEEP IT COLD – do NOT sit out over 2 hours at room temp.
- REVIVE WITH BRINE – splash pickle juice if it dries out in storage!
Similar Recipes
- Dill Potato Salad with Capers
- French Potato Salad with Capers
- Potato Salad with Capers
- Pesto Potato Salad
- Potato Salad with Olives
- Mustard Potato Salad for a Crowd
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1700-1900
- Protein: 30-38 g
- Fat: 115-130 g
- Carbohydrates: 130-145 g
Ingredients
- 6 large red potatoes (cut into 1-inch chunks)
- 1/2 cup red onion, finely diced
- 2 celery stalks (finely diced into 1/4-inch pieces)
- 4 large hard-boiled eggs, chopped
- 3/4 cup dill pickles, diced (Claussen Kosher Dill recommended)
- 1/3 cup fresh chives, minced
- 1/2 cup sour cream
- 3/4 cup mayonnaise
- 1 1/2 tbsp Dijon mustard
- 1 tbsp fresh dill, chopped
- 1/4 cup pickle brine
- 1/2 tsp celery seed
- 1/4 tsp garlic powder
- 3/4 tsp sea salt (or to taste)
- 1/2 tsp freshly cracked black pepper
- 1/4 tsp smoked paprika
Step 1: Boil Potatoes and Prep Veggies
- 6 large red potatoes
- 1/2 cup red onion, finely diced
- 2 celery stalks
- 3/4 cup dill pickles, diced
- 1/3 cup fresh chives, minced
- 1 tbsp fresh dill, chopped
Cut the red potatoes into 1-inch chunks and place them in a large pot of cold salted water.
Bring to a boil and cook for 12-15 minutes until fork-tender but still holding their shape.
While the potatoes cook, finely dice the red onion, celery, and dill pickles into uniform sizes—this ensures even distribution of flavors throughout the salad.
Mince the fresh chives and fresh dill and set aside.
Drain the cooked potatoes in a colander and spread them on a plate to cool slightly while you continue prep work; I prefer to dress the potatoes while they’re still slightly warm so they absorb the flavors better.
Step 2: Whisk the Tangy Dressing
- 1/2 cup sour cream
- 3/4 cup mayonnaise
- 1 1/2 tbsp Dijon mustard
- 1/4 cup pickle brine
In a large mixing bowl, combine the sour cream, mayonnaise, and Dijon mustard, whisking until smooth and fully incorporated.
Add the pickle brine to the mixture and stir to combine—the brine adds brightness and reinforces the pickle flavor throughout the salad.
This creates your creamy base that will coat all the ingredients evenly.
Step 3: Dice the Hard-Boiled Eggs
- 4 large hard-boiled eggs, chopped
Chop the 4 large hard-boiled eggs into bite-sized pieces, being careful not to mash them into powder.
Set aside to add at the end, which keeps them from breaking down into the dressing and maintains their texture in the finished salad.
Step 4: Toss the Salad Ingredients
- cooked potatoes from Step 1
- creamy dressing base from Step 2
- diced vegetables from Step 1
- chopped eggs from Step 3
- 1/3 cup fresh chives, minced
Add the cooled potatoes from Step 1 to the creamy dressing base from Step 2, along with the diced onion, celery, and pickles.
Fold gently but thoroughly to coat all the potatoes evenly.
Add the chopped eggs from Step 3 and the minced chives, folding gently to combine while preserving the egg pieces.
I find that folding rather than stirring vigorously keeps the potatoes and eggs intact and creates a more appealing texture.
Step 5: Add Herbs and Seasoning
- 1/2 tsp celery seed
- 1/4 tsp garlic powder
- 3/4 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- 1/4 tsp smoked paprika
- 1 tbsp fresh dill, chopped
Sprinkle the sea salt, freshly cracked black pepper, celery seed, garlic powder, smoked paprika, and the fresh dill over the salad.
Fold gently to distribute the seasonings evenly throughout.
Taste and adjust salt and pepper as needed—remember that the pickles and pickle brine already contribute significant salt, so taste before adding more.
Step 6: Refrigerate Before Serving
Cover the salad and refrigerate for at least 30 minutes before serving, which allows the flavors to meld and develop.
The salad can be made up to 4 hours ahead of time.
Give it a gentle stir before serving to redistribute any dressing that has settled at the bottom.
Dill Pickle Potato Salad
Ingredients
Method
- Cut the red potatoes into 1-inch chunks and place them in a large pot of cold salted water. Bring to a boil and cook for 12-15 minutes until fork-tender but still holding their shape. While the potatoes cook, finely dice the red onion, celery, and dill pickles into uniform sizes—this ensures even distribution of flavors throughout the salad. Mince the fresh chives and fresh dill and set aside. Drain the cooked potatoes in a colander and spread them on a plate to cool slightly while you continue prep work; I prefer to dress the potatoes while they're still slightly warm so they absorb the flavors better.
- In a large mixing bowl, combine the sour cream, mayonnaise, and Dijon mustard, whisking until smooth and fully incorporated. Add the pickle brine to the mixture and stir to combine—the brine adds brightness and reinforces the pickle flavor throughout the salad. This creates your creamy base that will coat all the ingredients evenly.
- Chop the 4 large hard-boiled eggs into bite-sized pieces, being careful not to mash them into powder. Set aside to add at the end, which keeps them from breaking down into the dressing and maintains their texture in the finished salad.
- Add the cooled potatoes from Step 1 to the creamy dressing base from Step 2, along with the diced onion, celery, and pickles. Fold gently but thoroughly to coat all the potatoes evenly. Add the chopped eggs from Step 3 and the minced chives, folding gently to combine while preserving the egg pieces. I find that folding rather than stirring vigorously keeps the potatoes and eggs intact and creates a more appealing texture.
- Sprinkle the sea salt, freshly cracked black pepper, celery seed, garlic powder, smoked paprika, and the fresh dill over the salad. Fold gently to distribute the seasonings evenly throughout. Taste and adjust salt and pepper as needed—remember that the pickles and pickle brine already contribute significant salt, so taste before adding more.
- Cover the salad and refrigerate for at least 30 minutes before serving, which allows the flavors to meld and develop. The salad can be made up to 4 hours ahead of time. Give it a gentle stir before serving to redistribute any dressing that has settled at the bottom.