This creamy potato salad is the perfect side dish for pretty much any summer meal. It's creamy and tangy and absolutely delicious. It's the dressing that makes potato salad and this one has pickle juice which makes it taste amazing.
Everyone has one family member who makes the BEST potato salad and it usually has one special ingredient. In our family, it was my mom who made the best potato salad and she was tasked with having to bring it to every get together. The special ingredient she used was pickle juice.
Now I make and bring it to family gatherings. I also make this vegan which is easy to do - you just swap vegan mayo for regular.
For more summer salad recipes, check out my spicy cucumber salad and veggie pasta salad without mayo.
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Why You'll Love This Recipe
- Perfect flavor: This potato salad is one that everyone loves thanks to the pickle juice.
- Classic side dish: Potato salad is the perfect summer side dish. It's great for picnics and barbecues.
- Make ahead: This potato salad tastes better each day after it's made.
Ingredient Notes
Only a handful of ingredients are needed for this perfect summer side dish.
- Potatoes - I prefer using Eastern or gold potatoes in this recipe.
- Onion - I use a regular yellow onion but you can use white for a more mellow flavor.
- Mayo - Whether you are using regular or vegan mayo, my favorite one to use is Hellman's brand.
- Pickle juice - I highly recommend using Claussen brand pickles for the pickle juice.
Please see the recipe card below for the full list of ingredients and amounts needed.
Variations
I like this recipe exactly as written but you can also change it up.
- You can add ½ cup chopped celery.
- Along with the pickle juice, add some finely diced pickles.
- Diced cucumbers gives it a refreshing crunch.
- Sprinkle some thinly sliced green onions on top.
- For a spicy kick, add a few dashes of hot sauce.
How To Make Potato Salad With Dill Pickle Juice
Step 1: The first step is preparing the potatoes. After you rinse them, cut them in quarters. You don't need to peel them in advance because it's much easier to remove them after they've been boiled.
Step 2: Put the cut potatoes in a large pot and cover with water. Bring the water to a boil and add 1 tablespoon of salt. Continue to boil for 13 minutes.
Step 3: Next, it's time to make the dressing while the potatoes are boiling. In a bowl or a large measuring cup, whisk together the mayo, pickle juice, apple cider vinegar, salt and pepper. Place in the fridge.
Step 4: Once the potatoes are finished boiling, drain and cool them for about 30 minutes. Then remove the peels and roughly cut up potatoes into 1" pieces, or a bit larger. Put the potato chunks in a large bowl.
Step 5: Add in the diced onions and the dressing. Use a large wooden spoon to carefully mix it all together. Try not to break apart the potato pieces.
Step 6: Sprinkle some paprika on top and enjoy.
Expert Tips
- Be very careful when boiling the potatoes to make sure they don't get mushy.
- When stirring the ingredients together, be nice and gentle to ensure the potatoes don't break apart.
- Don't skip cooling the potatoes. You don't want to burn your fingers or overheat the mayo mixture.
- I can't recommend Claussen pickle juice enough. It is the perfect flavor for this potato salad.
Storage and Recipe FAQs
Keep a close eye on the potatoes while they're boiling and don't overcook them. I find 13 minutes to be about the right amount of time. Use a fork to pierce the potatoes while they're boiling. You want them to be easily pierced but not falling apart.
Definitely! You don't want the mayo dressing to get heated up by the potatoes. You want this potato salad to be chilled, not served warm.
Like all potato salad recipes, it tastes best when made the day before. Store it in an airtight container for up to 5 days in the fridge.
More Side Dish Recipes
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Recipe
Potato Salad With Dill Pickle Juice
Ingredients
- 5 lbs Eastern or gold potatoes
- 2¼ cups mayo
- ¼ cup pickle juice highly recommend Claussen brand
- 1 tbsp + 1 tsp apple cider vinegar
- 1 teaspoon salt plus more for the boiling water
- 1 teaspoon pepper
- 1 small onion, finely chopped
- paprika for sprinkling on top
Instructions
- Prepare potatoes by rinsing and cutting them into quarters.
- Put the potatoes in a large pot and cover with water. Bring the water to a boil and add about 1 tablespoon of salt. Continue to boil for 13 minutes.
- Meanwhile, make the dressing by whisking together the mayo, pickle juice, apple cider vinegar, salt and pepper. Set aside in the fridge.
- Drain the potatoes in a colander and set aside to cool for about 30 minutes.
- Remove the peel from the potatoes and chop into about 1" pieces. Add them to a large bowl.
- Add the onions and the mayo dressing to the potatoes and use a wooden spoon to carefully stir until combined. Be careful not to break apart the potatoes. Keep in the large bowl or transfer to a casserole dish.
- Sprinkle some paprika on top. Store in an airtight container in the refrigerator.
- For best taste, prepare this potato salad the day before you are serving. This lasts about 5 days in the fridge.
Equipment
- Large pot
- Strainer
- Large bowl
Notes
- This recipe can be made vegan by simply using vegan mayo.
- I can't recommend Claussen pickle juice enough. It is the perfect flavor for this potato salad.
- Be very careful when boiling the potatoes to make sure they don't get mushy.
- When stirring the ingredients together, be nice and gentle to ensure the potatoes don't break apart.
- Don't skip cooling the potatoes. You don't want to burn your fingers or overheat the mayo mixture.
Jen says
Dill pickle juice is the ultimate ingredient in potato salad. It adds so much flavor! My family always asks me to bring this potato salad to family gatherings in the summer.