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Dill Pickle Potato Salad

A tangy, creamy potato salad with a delightful crunch, perfect for summer barbecues and potlucks.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4-5 medium russet potatoes, peeled and diced into 1/2 to 1-inch cubes $1.38
  • 6 large hard-boiled eggs, shredded $0.90
  • ½ cup mayonnaise $0.45
  • 2 tablespoons yellow mustard $0.06
  • 1 teaspoon paprika $0.08
  • 1 small onion, diced, about 1/2 cup $0.46
  • 3 spears dill pickle spears, finely chopped, about 1/2 cup $0.33
  • 1 tablespoon pickle juice $0.02

Method
 

Preparation
  1. Bring a large pot of water to a boil over medium-high heat.
  2. Add the diced potatoes and cook until fork-tender, about 20 to 25 minutes if boiled whole or 15-20 minutes if diced. Don’t overcook; they should hold their shape.
  3. Drain the potatoes and rinse with cold water to stop the cooking process.
  4. Once cool enough to handle, cut the potatoes into 1/2-inch cubes and transfer to a large mixing bowl.
  5. Shred the hard-boiled eggs using a box grater and add them to the bowl with the cooled potatoes.
  6. Add mayonnaise, yellow mustard, paprika, diced onion, finely chopped dill pickles, and pickle juice to the bowl.
  7. Stir gently to combine all ingredients, being careful not to break up the potatoes too much. Taste and adjust flavors, adding more pickle juice if desired.
  8. Cover the bowl and refrigerate for at least 1 hour before serving.
  9. Just before serving, sprinkle lightly with paprika.

Notes

This salad is best served chilled and can be made ahead of time. Store leftovers in an airtight container in the refrigerator for 3-5 days. Freezing is not recommended.