Best Dill Pickle Potato Salad Recipes

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DILL PICKLE POTATO SALAD



Dill Pickle Potato Salad image

This easy make-ahead potato salad will be sitting in your fridge, ready to go, in just 30 minutes.

Categories     dill pickle potato salad     potato salad recipe     potato salad     picnic recipes     bbq recipes     potatoes     dill pickles

Time 30m

Yield 8 servings

Number Of Ingredients 7

3 lb. baby red potatoes (halved or quartered if large)
Kosher salt and freshly ground black pepper
3/4 c. chopped dill pickles, plus 5 tablespoons brine
2 tbsp. red wine vinegar
3 celery ribs, chopped
1/4 c. chopped fresh flat-leaf parsley
3/4 c. mayonnaise

Steps:

  • Place potatoes in a saucepan; cover with cold salted water. Bring to a boil, reduce heat to low, and simmer until tender, 4 to 6 minutes. Drain.
  • Gently toss hot potatoes with pickle brine and vinegar in a bowl. Let cool 15 minutes, stirring occasionally.
  • Stir together celery, parsley, mayonnaise, and pickles in a separate bowl. Add potatoes and any remaining brine mixture and gently toss to combine. Season with salt and pepper. Serve immediately, or chill up to 2 days.

DILL PICKLE POTATO SALAD



Dill Pickle Potato Salad image

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

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 10 servings.

Number Of Ingredients 12

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

Steps:

  • 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 : Calories 415 calories, Fat 30g fat (5g saturated fat), Cholesterol 139mg cholesterol, Sodium 677mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.

BEST EVER DILL POTATO SALAD



Best Ever Dill Potato Salad image

Make and share this Best Ever Dill Potato Salad recipe from Food.com.

Provided by monsterchef

Categories     < 30 Mins

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 8

8 -10 red potatoes
1 ./ 2 cup chopped onion
8 hard-boiled eggs
1/2 cup chopped celery
1/2 cup sweet pickle relish
1 cup mayonnaise
1/4 cup sugar
4 tablespoons dill

Steps:

  • Boil redskins with skins on until fork tender. Let cool.
  • Chop cooled potatoes and other ingredients and put into a large mixing bowl. Set aside one egg,.
  • Blend mayo, sugar and dill in a separate bowl then mix into salad ingredients. You may either add more of this dressing combo or less of it depending on your taste.
  • Slice remaining egg and garnish top of salad with egg slices. Sprinkle with paprika if desired.
  • Chill at least 4 hours. Enjoy!

Nutrition Facts : Calories 277.3, Fat 5.7, SaturatedFat 1.7, Cholesterol 186.5, Sodium 230.3, Carbohydrate 47.5, Fiber 4.1, Sugar 14.7, Protein 10.6

SUSAN'S DILL PICKLE POTATO SALAD



Susan's Dill Pickle Potato Salad image

Mom taught me how to make potato salad and she NEVER put sweet pickles in it. Always used dill pickles. I have had many compliments and requests to make this salad for get togethers.

Provided by Queenrubyrose

Categories     Potato

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 10

5 lbs potatoes (russet or white potatoes are best)
4 stalks celery, chopped small
1 medium onion, chopped finely
1 dozen hard-boiled egg, cut in bite sized pieces
4 -5 med-large dill pickles, chopped
1 tablespoon salt (more to taste)
1 tablespoon pepper (more or less)
2 -3 tablespoons mustard (I like guldens brown)
2 tablespoons pickle juice
1 cup Best Foods Mayonnaise (or more to taste)

Steps:

  • Bake potatoes (microwave or oven) as they don't get soggy like boiled ones, cool to handle. Peel and cut in large chunks.
  • Use large bowl to mix potatoes, celery, pickles, onion and eggs. Mix carefully so as not to mash potatoes.
  • Mix dressing by mixing last 4 ingredients together in a small bowl or just add to salad bowl & mix. Stir to coat all ingredients and taste for saltiness.
  • Chill several hours or overnight. Taste for seasoning & add more of anything you like (salt, mustard, pickles, olives etc). If too dry add more mayo.
  • DELICIOUS!

Nutrition Facts : Calories 622.2, Fat 24.4, SaturatedFat 5.3, Cholesterol 383.2, Sodium 2046.4, Carbohydrate 81.2, Fiber 10, Sugar 8.5, Protein 21.6

SOUTHERN DILL POTATO SALAD



Southern Dill Potato Salad image

My mother made this potato salad for me as a boy growing up in Spanish Fort, Alabama (on the Gulf of Mexico). I have re-created it with a slight modern tangy twist. I know you will like it! Best taste is achieved when the salad is covered and placed in refrigerator overnight.

Provided by NE1canCook

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

10 unpeeled red potatoes
5 hard boiled eggs, roughly chopped
¾ cup sour cream
¾ cup mayonnaise
1 tablespoon apple cider vinegar, or to taste
1 tablespoon Dijon mustard, or to taste
½ white onion, finely chopped
1 stalk celery, finely chopped
1 teaspoon celery salt
salt and black pepper to taste
1 tablespoon dried dill weed

Steps:

  • Place the potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside.
  • In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, onion, celery, celery salt, and salt and pepper until well mixed.
  • Place the potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate the salad for at least 30 minutes. Serve cold.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 10.8 g, Cholesterol 133.6 mg, Fat 24.1 g, Fiber 1 g, Protein 5.9 g, SaturatedFat 6.3 g, Sodium 412.7 mg, Sugar 1.3 g

DILL SOUR CREAM POTATO SALAD



Dill Sour Cream Potato Salad image

This is an old favorite and is a nice change from traditional potato salad. Enjoy!

Provided by Kimber

Categories     Salad     Potato Salad Recipes     No Mayo

Time 3h30m

Yield 5

Number Of Ingredients 11

4 cups diced potatoes
1 cup chopped celery
3 green onions, sliced
3 tablespoons vinegar
3 tablespoons vegetable oil
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon dried dill weed
¾ cup sour cream
2 dill pickles, chopped
1 tomato, cut into wedges

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
  • In a large bowl combine potatoes, celery and green onions.
  • In a small bowl combine vinegar, oil, salt, pepper and dill weed. Pour over potatoes and toss gently. Refrigerate for several hours, or overnight.
  • Stir in sour cream, and pickles just before serving. Garnish with tomato wedges.

Nutrition Facts : Calories 259.7 calories, Carbohydrate 27.5 g, Cholesterol 15.2 mg, Fat 15.7 g, Fiber 3.2 g, Protein 3.9 g, SaturatedFat 5.8 g, Sodium 494.5 mg, Sugar 2.6 g

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