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Dill Pickle Potato Salad

Dill pickles add pizzazz to this old-fashioned chilled salad. The creamy, well-dressed side dish makes a flavorful and attractive addition to a Fourth of July picnic or church supper.—Nancy Holland, Morgan Hill, California
More Pickle Recipes
  • Total Time
    Prep: 20 min. + chilling Bake: 20 min. + cooling
  • Makes
    10 servings


  • 3 pounds potatoes (about 8 medium)
  • 6 hard-boiled large eggs, chopped
  • 3 celery ribs, chopped
  • 6 green onions, chopped
  • 2 medium dill pickles, finely chopped
  • 1-1/2 cups mayonnaise
  • 1/4 cup dill pickle juice
  • 4-1/2 teaspoons prepared mustard
  • 1 teaspoon celery seed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Optional: Leaf lettuce and dill pickle slices


  • Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain and cool.
  • Peel and cube potatoes; place in a large bowl. Add eggs, celery, onions and pickles.
  • In a small bowl, combine mayonnaise, pickle juice, mustard, celery seed, salt and pepper until blended. Pour over potato mixture; mix well. Cover and refrigerate at least 4 hours. If desired, serve in a lettuce-lined bowl and top with pickle slices.
Nutrition Facts
3/4 cup: 415 calories, 30g fat (5g saturated fat), 139mg cholesterol, 677mg sodium, 30g carbohydrate (2g sugars, 3g fiber), 7g protein.

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