Ingredients
Equipment
Method
Cook and cool the potatoes
- Boil the red potatoes in a Dutch oven until tender, about 20 minutes, with a visible rolling simmer. Drain and let them cool until no longer steaming.
Build the potato salad
- Combine the cooled red potatoes with dill pickles, celery, and red onion until evenly distributed.
- Mix mayonnaise, dill pickle juice, and Dijon mustard together, then add salt and black pepper and stir until smooth and glossy.
- Pour the dressing over the potato mixture and toss well until every cube looks coated.
- Fold in the fresh dill so green flecks stay visible throughout the salad.
Chill and serve
- Refrigerate the dill pickle potato salad for 2 hours before serving, until chilled and the flavors taste blended.
Notes
For the cleanest texture, cool the boiled red potatoes fully before mixing so the dressing doesn’t thin. Store leftovers covered in the refrigerator for up to 4 days; stir before serving. Freezing is not recommended because the mayonnaise dressing can separate after thawing. For a lighter option, use Greek yogurt or a 50/50 mix of mayonnaise and Greek yogurt for a tangier, lower-fat dressing.