For the serious dill pickle enthusiast, Dill Pickle Potato Salad is a creamy, dill-packed side dish fit for any summertime meal!
Dill pickles are one of those things that most people either love or hate. There really doesn’t seem to be any middle ground when it comes to munching on a crunchy dill pickle. Luckily, in our home, we all love them.
Well, maybe McKenna loves them more than we do. I swear, Dear Reader, she can eat a whole jar of dill pickles in a day or two. Not can; she has! Just a few weeks ago, John.e and I went to our country home for the weekend, and when we got back on Sunday, the entire jar of dill pickles were empty!
Just yesterday, I went to get a pickle from the jar for a sandwich, and there were only two pickles left. I asked if she had eaten them all again and she said, “No, you have another jar in the pantry.” I asked how she knew that, and she responded with, “Oh, I looked in there before I ate the ones in the fridge.” At least she was considerate enough to look first!
I beat her to the punch with this Dill Pickle Potato Salad though. Before she could get her hands on the jar, I was able to scoop out the number of pickles I needed to get a whole cup of sliced dill pickles and then I couldn’t care less if she ate the rest. I know the sodium is high, but I’d much rather her snack of choice be dill pickles rather than things like potato chips or chocolate.
There are many versions of a Dill Pickle Potato Salad floating around out there, but I paid little attention to those. I know how to make a potato salad; I’ve been preparing them and eating them my whole life! Potato salads are extremely popular in Newfoundland. In fact, my mom prepared three different types of potato salads every single Sunday.
Yes, Dear Reader, three different types. I’ve talked about those potato salads before here at Lord Byron’s Kitchen, but just in case you missed it, you can take a look for yourself. First, there’s the Vegetable Potato Salad, which used to be my favourite when I was younger. Then, there’s the Pickled Beet Potato Salad, which I used to tolerate, but now love! And, lastly, there’s the Mustard Potato Salad, which I hated, but now love as well.
So, you see, Dear Reader, I know potato salad! When I decided to make my own version of a Dill Pickle Potato Salad, I knew I wanted a lot of dill flavour. I managed to do so by adding sliced dill pickles; I also added dill pickle juice right from the jar, and of course, I added fresh dill as well. That’s a lot of dill! I told you this salad was meant for the serious dill pickle enthusiast!
Unlike the previously mentioned Newfoundland-style potato salads, I wanted to keep this one chunky. I didn’t feel like a mashed potato salad would hold up well to the chunkiness and crunchiness of the sliced dill pickles. To keep everything married together well, I opted to use baby potatoes and cut them in half so that they were bite-sized.
Next, because I like creamy potato salads, I decided to add mayonnaise. I think that when most people think of potato salad, they think of the creamy variety. I don’t have anything against non-creamy potato salads, but I think this Dill Pickle Potato Salad works best this way. The mayonnaise helped everything come together well.
Dill Pickle Potato Salad should certainly be chilled before serving. The flavours need time to blend. If you have any leftovers, don’t worry; this salad will last covered in your fridge for at least 3 days. (If you can make it last that long!)
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Dill Pickle Potato Salad
- 2 pounds baby potatoes, cut in half lengthwise
- 1/4 teaspoon salt
- 3/4 cup mayonnaise
- 1/4 cup chopped fresh dill
- 4 tablespoons olive oil
- 4 tablespoons dill pickle juice
- 1/2 teaspoon ground black pepper
- 1 cup sliced dill pickles
- Add the potatoes to a sauce pan and cover with cold water. (Fill the pan so that the water is just an inch over the top of the potatoes.) Add the salt and bring to a boil over medium-high heat. Cook until just fork tender – about 20 minutes – drain and cool.
- In a mixing bowl, whisk together the mayonnaise, fresh dill, olive oil, pickle juice, and ground black pepper.
- Add the cooled potatoes and the sliced dill pickles. Toss well to combine.
- Refrigerate potato salad for at least 2-3 hours before serving. Garnish with more fresh dill and sliced dill pickles. (Optional)
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