Dill Pickle Potato Salad

Dill Pickle Potato Salad Recipe

Whether you attend a potluck dinner, picnic, or backyard barbecue, there is a good chance that you will find potato salad on the buffet. Instead of a standard potato salad recipe, try this zesty version of Dill Pickle Potato Salad, featuring red skin potatoes marinated in a tart dill pickle brine and mixed with crunchy pickles, celery, and parsley in a savory mayonnaise dressing.

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Recipe Information

Flavor Profile





Side Dishes



Total Time

45 Minutes

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      • 2 Pounds Baby Red Skin Potatoes (Quartered)
      • 1/2 Cup Dill Pickles (Diced)
      • 1/4 Cup Pickle Brine
      • 2 Stalks Of Celery (Diced)
      • 1/2 Large Red Onion (Diced)
      • 2 Cloves Garlic (Minced)
      • 1 1/4 Tablespoons Red Wine Vinegar
      • 1/4 Cup Fresh Flat-Leaf Parsley (Minced)
      • 1/2 Cup Mayonnaise
      • 1 Tablespoon Kosher Salt & Freshly Ground Black Pepper (Or More, To Taste)


  1. Add potatoes to a large Dutch oven, and cover with salted water. Bring to a boil, and reduce to a simmer for 30 minutes, or just until tender.
  2. Drain and toss the potatoes with the vinegar and pickle brine, allow to rest for 15 minutes. Prepare the dressing by combining the mayonnaise, minced garlic, diced pickles, salt & pepper in a large bowl. Stir to combine.
  3. Toss the potatoes with the minced parsley, diced celery & onion, and dressing, stirring to combine. Check and adjust the seasoning as required.
  4. Cover and chill in the refrigerator for at least an hour, to allow the flavors to fully meld.

Nutrition & Cost Facts


375.0 kcal


41.0 g


21.0 g


5.0 g

Cost Per Serving


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