A fun twist on traditional potato salad! Tangy dill pickle potato salad that’s perfect for your next picnic, potluck, or cookout.

15 mins
15 mins


  • large pot
  • Whisk


  • 3 lbs little potatoes
  • 2 eggs (optional)
  • 3 celery ribs, finely chopped
  • 6 scallions, finely chopped
  • 2 dill pickles, finely chopped
  • 1 cup mayo
  • 2 Tbsp dill pickle juice
  • 3 tsp mustard
  • 1 tsp celery seed
  • 3/4 tsp salt
  • 1/2 tsp pepper


  • Step 1

    Place the potatoes into a large pot and cover with water. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes until potatoes are tender. If adding eggs, add them to the pot for the last eight minutes of cooking.

  • Step 2

    Drain the potatoes and eggs.

  • Step 3

    While the potatoes are cooling, peel and chop the eggs.

  • Make the dressing:

    Whisk together the mayo, dill pickle juice, mustard, celery seed, salt, and pepper. Season to taste, adding more salt/pepper/pickle juice to your liking.

  • Step 5

    Halve the potatoes, then place them into a large bowl with the chopped celery, scallions, pickles and eggs, if using.

  • Step 6

    Add dressing and toss to combine. Cover and refrigerate for at least two hours, then serve.