Summer potlucks and backyard barbecues call for sides that can handle the heat – both literally and figuratively.

This cold dill pickle potato salad brings that perfect tangy crunch that cuts through rich grilled meats and adds a refreshing twist to your typical potato salad lineup.

The secret lies in the pickle juice.

Instead of letting that liquid gold go down the drain, we’re putting it to work as the foundation for our dressing.

Combined with fresh dill and chunks of crispy pickles, this salad delivers bold flavor in every bite.

What started as a way to use up leftover pickle juice has become my go-to contribution for any gathering. It’s the kind of dish that has people asking for the recipe before they’ve finished their first serving.

Why You’ll Love This Recipe

This isn’t your grandmother’s mayo-heavy potato salad.

The pickle juice creates a lighter, more flavorful dressing that actually gets better as it sits.

The combination of creamy potatoes and crunchy pickle bits creates the perfect texture contrast.

The best part? It’s completely make-ahead friendly.

In fact, it tastes even better after chilling overnight, making it ideal for busy hosts who want to prep dishes in advance.

Plus, if you’re someone who drinks pickle juice straight from the jar (no judgment here), you’ll appreciate having a socially acceptable way to showcase that briny goodness.

Ingredients

For the salad:

3 pounds Yukon Gold potatoes, cut into 1-inch cubes
1 cup dill pickles, diced
4 hard-boiled eggs, chopped
1/2 cup red onion, finely diced
1/4 cup fresh dill, chopped
2 tablespoons chives, chopped

For the dressing:

1/2 cup mayonnaise
1/4 cup dill pickle juice
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon salt (adjust to taste)

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Instructions

Cook the potatoes: Place cubed potatoes in a large pot and cover with cold salted water by about 2 inches. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes until fork-tender but still holding their shape. Drain thoroughly and let cool for 10 minutes.
Make the dressing: In a small bowl, whisk together mayonnaise, pickle juice, Dijon mustard, apple cider vinegar, garlic powder, black pepper, and salt until smooth. Taste and adjust seasoning as needed.
Combine ingredients: In a large mixing bowl, combine the cooled potatoes, diced pickles, chopped eggs, red onion, fresh dill, and chives.
Dress the salad: Pour the dressing over the potato mixture and gently fold everything together until well coated. Be careful not to mash the potatoes.
Chill and serve: Cover and refrigerate for at least 2 hours before serving. The salad tastes best when chilled overnight. Give it a gentle stir before serving and adjust seasoning if needed.

Tips for Success

Choose waxy potatoes like Yukon Gold or red potatoes. They hold their shape better than russets.
Don’t overcook the potatoes – they should be tender but not falling apart.
Save your pickle juice! Any dill pickle juice works, but the more flavorful the pickles, the better your salad will taste.
Add the dressing while the potatoes are still slightly warm. They’ll absorb more flavor this way.
This salad keeps in the refrigerator for up to 3 days and actually improves with time.

Next time you finish a jar of pickles, think twice before pouring that juice down the drain—your next potluck contribution might be waiting right there in your refrigerator.