Dill Pickle Potato Salad is a savory side dish with a tasty tang.
Serve warm or cold.
Be sure to check out my Potato Salad made with crisp, sweet salad cubes.
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EDITOR’S NOTE (November 22, 2022): Published this recipe for the first time on July 8, 2018. Updated recipe March 23, 2022. Today, I added nutritional facts.
DISCLOSURE (SPONSORED 2018): I used a complimentary jar of Dill Salad Cubes provided by Mt. Olive. After I requested several jars of pickles, the company promptly shipped them.
Updated Recipe is NOT sponsored. I purchased a jar of hamburger dill chips.
All comments are my own.
THE DILL PICKLES
CREATIVE SERVING SUGGESTIONS
SPLASH OF COLOR
Add a pretty splash of color by lightly sprinkling 1/4 teaspoon of paprika over potato salad in serving dish or sprinkle over individual servings.
Place a 3 or 4 hamburger dill pickles on top of each serving.
Secure with a toothpick.
To obtain calories and nutritional information by weight, visit popular online nutritional calculator is myfitnesspal.com.
Copy recipe link in the address bar and add it to their calculator. No need to type each ingredient.
Dill Pickle Potato Salad
- 6 Russet potatoes
- water for boiling
- 3 hard boiled eggs, chopped
- 1 small onion, chopped
- 1/2 tablespoon jarred pimentos, chopped optional
- 3 tablespoons Miracle Whip or mayonnaise Use more or less as desired.
- 1/2 tablespoon yellow mustard Use more or less as desired.
- 1/4 cup hamburger dill chips, chopped Or use Dill Salad Cubes.
- salt to taste
- coarse ground black pepper to taste
- 1 tablespoon dried dill weed for garnish Use more or less as desired.
- Peel and rinse potatoes. Place in a large pot. Cover with water.
- Simmer over medium-high heat until fork tender and potatoes break easily. If they are hard/crunchy, boil 5-10 minutes longer. Rinse fork tender potatoes in cold water.
- In a medium-sized bowl, combine boiled potatoes, chopped eggs, chopped onions, chopped dill pickles (or 2-3 tablespoons of dill salad cubes), and chopped pimentos (if using).
- Add mayonnaise (or Miracle Whip) one tablespoon at a time until satisfied with the creamy texture. Stir in 1/2 tablespoon of yellow mustard. Season with salt and coarse ground black pepper (if using).
- Taste a sample. If desired, add more mayo, mustard and the other ingredients.
- Sprinkled dried dill weed over top of prepared potato salad. Adds flavor and makes a nice presentation. This step is optional.
- Serve immediately. Or cover and refrigerate until ready to serve. Although delicious immediately after preparation, it tastes better after 24 hours in the fridge.
- Garnish each serving with 2-3 whole hamburger dill chips. This step is optional.
4 thoughts on “Dill Pickle Potato Salad”
What a delicious looking recipe, thank you for sharing! Definitely making this the next time I head to the store.
You’re welcome! Enjoy.
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Mary, thank you for the encouragement! Greatly appreciated. I post on my Facebook pages daily (@cornbreadmillionaire and @cornbreadmillionairelifestyle). Commenting on a post will “allow” future posts to show up in your newsfeed.