INGREDIENTS
- 3 pounds Yukon Gold potatoes
- ½ cup dill pickle juice divided
- 4 hard boiled eggs chopped
- 1 cup dill pickles sliced & chopped see notes
- ½ cup finely diced sweet onion optional
- 1 ¼ cups mayonnaise
- 2 teaspoons yellow mustard
- 3 tablespoons chopped fresh dill
- ½ teaspoon celery seed
- Salt and pepper to taste
INSTRUCTIONS
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Peel the potatoes and chop into ½ – ¾ inch chunks. Add potatoes to a pot of boiling water and boil until just fork tender, about 15 minutes. Do not overcook.
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Drain the liquid from the potatoes and place the potatoes in a large bowl. Pour ¼ cup of dill pickle juice over the potatoes and let cool for 30 minutes.
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Once the potatoes are cooled, add the eggs, pickles, and onion. Stir gently to combine.
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Add the mayonnaise, mustard, dill, celery seed, and remaining ¼ cup of pickle juice to a small bowl and stir well to combine. Add salt and pepper to taste, keeping in mind the pickles are salty – we usually add about 1/2 teaspoon of each.
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Pour the dressing over the potatoes and stir to coat. The more you stir, the more the potatoes will break up – we like ours mostly still in chunks but you can keep stirring to mash them more if preferred.
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Cover and refrigerate for at least 2 hours before serving.
TIPS & NOTES:
We like to do a combination of finely chopped pickles and slices of pickles. The chopped pickles disperse better so you get pickle in each bite and the slices of pickles add a big pop of flavor every time you get a bite with one. We use baby dills – a smaller size than a traditional pickle.
I love this with onion, but often leave it out for picky eaters. The salad is still delicious either way!