Homestyle Red Potato Salad with Dill Pickles. This red potato salad is a creamy mayo version with crunchy bits of celery and salty, briny, dilly pickles. Serve along side hamburgers and hotdogs, grilled barbecue chicken or steak or with your favorite sandwich.
This Homestyle Red Potato Salad with Dill Pickles recipe is one I make over and over again. It doesn’t matter the season ~ spring, summer, fall or winter ~ the all-American classic is a welcome addition to almost any menu. I’m sharing my big batch recipe. There will be plenty to serve with lunch or dinner and for leftovers.
An unusual warm spell last weekend called for grilling up some our family favorite smash burgers with a fresh tomato relish. And also a big batch of my Homestyle Red Potato Salad with Dill Pickles. It’s an all~time favorite family (and friends!) recipe. And it reminds us of the hopefully more normal times ahead after our quarantine is over. I can’t wait to to invite neighbors and friends over on a whim for an impromptu barbecue and serve my favorite potato salad.
A coveted dish in our house, family members have been known to try and “hide” the containers of this creamy classic potato salad with dill pickles in the way back of the refrigerator. When my kids and their friends are visiting us at the Shore, it’s not uncommon to wake up to empty bowls that were undoubtedly a late night potato salad snack.
ingredients for Homestyle Red Potato Salad with Dill Pickles
- Red potatoes
- Celery ~ it adds a crisp crunch
- Dill pickles
- Pickle juice
- Mayonnaise
- Newman’s Own Italian Dressing
- Freshly chopped parsley
- Kosher salt and freshly ground pepper
I am a fan of red potatoes in my salad as the deep red hue adds lovely color to the otherwise pale side dish. The potatoes also hold their shape when fully cooked as compared to the russet or Yukon gold varieties.
Head to the refrigerator section to pick up some dill pickles. You’re looking for a ones that taste fresh with a bold crunch. And pickle juice is an integral part of the recipe. Passed down from a friend, the original recipe includes Newman’s Own Oil and Vinegar Dressing. I’m not messing with perfection so this is the only one I use.
chef cooking tips for creamy potato salad with dill pickles from scratch
- Cut the potatoes in roughly the same sized chunks so they cook evenly.
- A knife should be able to pierce the potatoes when they are perfectly cooked.
- Marinate the warm, cooked potato chunks in pickle juice. This step infuses the potatoes with flavor. Cover the bowl with a kitchen towel to absorb any condensation.
- I like to chop the celery and pickles in the same sized pieces.
- Check the seasonings of kosher salt and pepper before serving.
- Make this a day in advance of serving to give the ingredients and flavors time to develop.
If you make this delicious potato salad with dill pickles, I’d love hearing from you all. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.
Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.
More side dish recipes ideas
- Chickpea Salad with Fresh Herb Vinaigrette
- Summer Avocado, Corn, Cucumber, and Tomato Salad
- Melon Salad with Fresh Mozzarella and Pine Nuts
- Mac and Cheese Bites
- Chunky Cinnamon Applesauce
my cooking videos ~ fresh tomato relish
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Homestyle Red Potato Salad with Dill Pickles
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 16 – 18 servings 1x
Description
Homestyle Red Potato Salad with Dill Pickles. This red potato salad is a creamy mayo version with crunchy bits of celery and salty, briny, dilly pickles. Serve along side hamburgers and hotdogs, grilled barbecue chicken or steak or with your favorite sandwich.
Ingredients
- 4 pounds of red skinned potatoes, cut in 1 inch chunks
- 6 tablespoons of dill pickle juice
- 2 cups of chopped dill pickles, 1/2 inch dice
- 2 cups of chopped celery, 1/2 inch dice
- 1/4 cup Newman’s Own Oil and Vinegar Dressing
- 1 1/4 cups mayonnaise
- 2 tablespoons freshly chopped parsley
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground pepper
Instructions
- Fill a large stock pot with cold water. Add the potatoes. Place the pot over high heat and and bring to a boil. Lower the heat and simmer for 10 to 15 minutes. The potatoes should be just tender when pierced with a knife.
- Drain the potatoes in a colander and place them in a large bowl. Add the pickle juice and toss to coat the potatoes. Cover the bowl with a clean kitchen towel and let steam for 20 minutes.
- Remove the towel and add the dill pickles, celery, dressing, mayonnaise, parsley, salt and pepper. Toss to fully coat the potatoes.
- Cover the bowl with plastic wrap and refrigerate until the potatoes are chilled.
- Season to taste with salt and pepper before serving.
Notes
- Cut the potatoes in roughly the same sized chunks so they cook evenly. A knife should be able to pierce the potatoes when they are perfectly cooked.
- Marinate the warm, cooked potato chunks in pickle juice. Cover the bowl with a kitchen towel to absorb any condensation.
- Check the seasonings of kosher salt and pepper before serving.
- This makes a big batch of potato salad. The recipe can be cut in half or quartered. Store potato salad in the refrigerator for 3 to 5 days.
- Category: side dish
- Method: simmer
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup
- Calories: 277
- Sugar: 2.2 g
- Sodium: 487 mg
- Fat: 21.9 g
- Saturated Fat: 3.7 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 18.5 g
- Fiber: 1.9 g
- Protein: 2.1 g
- Cholesterol: 14 mg
Keywords: potato salad recipe, 4th of July side dish, barbecue side dish
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