Description
This Dill Pickle Potato Salad is the perfect addition to any Summer bbq or cookout and absolutely full of delicious flavors. It can be prepped ahead for an easy side dish to pull out of the fridge and serve. This is a recipe that's been in our family for years, with a few extra ingredients to add that dill flavor!
Ingredients
Scale
- 5 large russet potatoes
- 4 eggs
- 2 celery stalks, diced fine
- 1/2 cup yellow onion, diced fine
- 1/4 cup radish, minced
- 1 heaping tablespoon fresh dill, chopped fine
- 2 teaspoons sweet pickle relish
- 2 tablespoons dill pickle relish (more to taste if desired)
- 3/4 cup mayonnaise (I prefer Hellmann's)
- 1 tablespoon dijon mustard
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon paprika (original, not smoked) + additional sprinkle for garnish
Instructions
- Cut each large potato into 6 similar sized chunks. The skin easily peels off after boiling, so leave it on.
- Add the potatoes into a large boiling pot of water, with plenty of water to cover the potatoes. Boil until very fork tender, where if poked, it breaks right in half (approximately 20-25 minutes).
- As the potatoes are boiling, place the eggs in a pot and cover with water, about 1 inch over the top of the eggs. Place on the stovetop and cover, then heat to medium high heat. Allow the eggs to come to a heavy boil for 2-3 minutes, then turn off heat completely, leave covered and allow the eggs to sit covered for 10 minutes.
- Prepare ice bath in large bowl with 6 cups cold water and 2 cups ice. Use a colander spoon to transfer eggs from hot water to ice bath. Allow them to sit in the ice bath for 7-10 minutes.
- Strain the potatoes in a colander and allow to cool for 20 minutes.
- Peel the shells from the eggs and dice the hard boiled eggs into small pieces.
- Use your hands to peel the skin off the potatoes, and chop each potato piece into about 6-8 smaller chunks. Transfer the potatoes into a large bowl. The potatoes are really tender and will break apart even more when stirred.
- Over the potatoes in the large bowl, add in the remaining ingredients of eggs, celery, onion, radish, fresh dill, dill relish and sweet pickle relish, mayonnaise, dijon mustard, paprika, salt and pepper.
- Stir the potato salad to combine all the ingredients. Refrigerate for at least 30 minutes before serving.
- Serve and enjoy! Optional: Top with a dash of paprika.
Notes
- Peel the eggs under a small stream of cold running water from the sink and place a colander underneath to catch the shells while allowing the water to run through.
- Make sure to allow the potatoes to cool a bit for an easier peel without burning yourself. It also gives them time to hold their structure better without turning to hot mush.
- Use regular paprika, not smoked, for a mild flavor that isn't overpowering.
- Prep Time: 30 minutes
- Cooling Time: 30 minutes
- Cook Time: 30 minutes
- Category: side dish
- Method: stovetop
- Cuisine: American