This Dill Pickle Potato Salad is creamy and tangy and a little twist to the usual potato salad. Its an easy, popular side dish thats perfect for BBQs and potlucks!A Pickle Lovers Potato SaladDill Pickle Potato Salad is a classic side dish with a flavorful twist. Its a new favorite of mine that I love bringing to potlucks because I have watched it disappear so fast at the table. People LOVE it. This tangy potato salad is just what you should make if you need to make something ahead of time to bring somewhere, especially since it tastes better the longer it chills in the fridge.Frequently Asked Questions:How do I stop the potatoes from getting mushy? Drain potatoes as soon as they are fork-tender to avoid any overly mushy texture. A lot of times folks boil potatoes too long and the potatoes just turn into mashed potatoes. What else can I add to this Potato Salad? For extra tang and depth, add 1 Tablespoon Dijon (or regular) mustard to the dressing. For extra crunch, stir in 12 tablespoons finely chopped celery. Can I make this Dill Pickle Potato Salad ahead of time? Yes, in fact, this salad tastes even better the next day once fully chilled. What do I do if the potato salad gets dry? If you find that its gotten dry after sitting in the fridge (potatoes love to soak up dressing) , I recommend adding a splash of milk and a bit more mayo to help loosen it up a bit. Milk is a great little trick so you arent having to go as hard on the mayo. Start with a little at a time and stir, then add more as necessary. Is it better to boil potatoes whole or cut up for potato salad? I think its better to cut up your potatoes before you boil them. The potatoes will cook much faster when theyre first cut. How should I store leftovers? Store in an airtight container in the refrigerator for up to 4 days. I dont suggest freezing this. Ingredients Needed: (See Recipe Card Below For The Full Recipe)russet potatoes if you dont have russet potatoes, you can use Yukon Gold potatoes. red potatoes are fine but they are a waxier potato and will bring a different texture.mayonnaise I like Hellmans or Dukes mayo. I do not like Miracle Whip at all but if that is your thing, dont let me stop you.pickle juice youre just going to use the juice straight from the jar.red wine vinegar if you need an alternative, white vinegar can be used.garlic powderchopped dill pickles if you like a sweeter potato salad, try bread and butter pickles instead.finely diced red onion this is an optional ingredient. I think a finely diced shallot would work really nicely here.fresh dill some people like dill pickles but they dont like fresh dill. If you are one of those people, just leave it out.Red onion not shown.How To Make Dill Pickle Potato SaladPlace peeled and chopped potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat. Cook for 1215 minutes, checking at 10 minutes, until potatoes are fork-tender but still hold their shape. Avoid overcooking. Drain immediately and let the potatoes dry in the colander for 5 minutes. Allow them to cool slightly before mixing. In a large mixing bowl, whisk together mayonnaise, pickle juice, red wine vinegar, garlic powder, salt, and pepper until smooth.Add the slightly warm potatoes, chopped dill pickles, red onion (if using), and fresh dill. Gently fold with a spatula until evenly coated, being careful not to break the potatoes.Cover and refrigerate for at least 1 hour to allow flavors to develop. Garnish with additional dill and sliced pickles before serving.Serve chilled.Craving More Recipes?Southern Potato SaladJalapeno Popper Potato SaladWarm Bacon Potato SaladDill Pickle Pasta SaladRefrigerator Pickles PrintDill Pickle Potato SaladA tangy potato salad with a pickle twist. Course Side DishCuisine AmericanPrep Time 15 minutes minutesCook Time 15 minutes minutesChill Time 1 hour hourTotal Time 1 hour hour 30 minutes minutesServings 8Calories 261kcalAuthor Brandie SkibinskiIngredients2 pounds russet potatoes, peeled and cut into 1-inch chunks cup mayonnaise1 Tablespoon pickle juice (from the jar)1 Tablespoon red wine vinegar (white vinegar can be used) teaspoon garlic powder teaspoon salt (or to taste) teaspoon freshly ground black pepper1 cup chopped dill pickles cup finely diced red onion (optional)2 Tablespoons fresh dill, chopped (plus more for garnish)Optional garnish: extra chopped dill and sliced picklesInstructionsPlace peeled and chopped 2 pounds russet potatoes, peeled and cut into 1-inch chunks in a large pot and cover with cold water. Add a generous pinch of salt.Bring to a boil over medium-high heat. Cook for 1215 minutes, checking at 10 minutes, until potatoes are fork-tender but still hold their shape. Avoid overcooking. Drain immediately and let the potatoes dry in the colander for 5 minutes. Allow them to cool slightly before mixing.In a large mixing bowl, whisk together cup mayonnaise, 1 Tablespoon pickle juice, 1 Tablespoon red wine vinegar, teaspoon garlic powder, teaspoon salt, and teaspoon freshly ground black pepper until smooth. Add the slightly warm potatoes, 1 cup chopped dill pickles, cup finely diced red onion(if using), and 2 Tablespoons fresh dill, chopped. Gently fold with a spatula until evenly coated, being careful not to break the potatoes. Cover and refrigerate for at least 1 hour to allow flavors to develop. Garnish with additional dill and sliced pickles before serving.Serve chilled. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 261kcal | Carbohydrates: 27g | Protein: 3g | Fat: 16g | Sodium: 458mg | Fiber: 2g | Sugar: 1g