Homemade Potato Salad
This homemade potato salad is simple, creamy, and full of fresh flavor, making it a perfect side dish for barbecues, picnics, or everyday dinners.
Potato salad is one of those timeless comfort foods that brings people together—creamy, hearty, and always welcome at cookouts, picnics, or family dinners. This version takes things up a notch with tangy dill pickles, zippy mustard, and fresh herbs, giving it a bold, refreshing twist on the classic.
This potato salad was inspired by my grandmother’s famous version—always the first bowl emptied at family gatherings. She never wrote it down, just made it from memory, adding a spoonful of this, a pinch of that. The one thing she never skipped? A few chopped dill pickles and a splash of their brine.
A visual walk-through of the recipe
Take a look at the step-by-step photos below for a visual guide to the process. You’ll find the complete written recipe along with helpful tips in the recipe card further down the page.
Prepare the potatoes – Wash and scrub the potatoes, then place them in a large pot and cover with water. Bring to a boil and simmer until the potatoes are fork-tender. Drain and allow them to cool slightly, then peel if desired and cut into bite-sized pieces. Let the potatoes cool completely before using (photos 1 & 4).
Prepare the dressing – In a large mixing bowl, combine the mayonnaise, yellow mustard, minced garlic, apple cider vinegar, dill pickle brine, salt, and pepper. Stir until smooth and well combined. (photos 2 & 3).
Finish the salad – Combine the potatoes with the chopped pickles, dill, and hard-boiled eggs in a bowl and mix gently. Add the dressing and toss to coat evenly. Cover and refrigerate for at least 30 minutes before serving, then garnish with extra dill and pickles. (photos 5- 8).
Over time, I added my own touches: a little garlic for depth, mustard for zing, and fresh dill to brighten everything up. Now, every time I make it, it feels like a tribute to her—nostalgic and new, familiar and just a little unexpected.
Homemade Potato Salad
Ingredients
- 2 pounds yukon gold potatoes
- 4 dill pickles finely chopped
- 3/4 cup mayonnaise
- 1 tbsp yellow mustard
- 2 cloves garlic minced
- 2 hard-boiled eggs chopped
- fresh dill sprigs
- 1 tbsp apple cider vinegar
- 1 tbsp dill pickle brine
- Sea salt and black pepper
Instructions
Prepare the potatoes
- Wash and scrub 2 pounds yukon gold potatoes. Place the potatoes in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the potatoes are fork-tender.2 pounds yukon gold potatoes
- Drain the potatoes and let them cool. Once cool enough to handle, peel if desired and cut into bite-sized chunks. Let them cool completely.
Make the dressing
- In a large mixing bowl, combine 3/4 cup mayonnaise, 1 tbsp yellow mustard, 2 cloves garlic, 1 tbsp apple cider vinegar, 1 tbsp dill pickle brine, Sea salt and black pepper. Stir until smooth and well combined.
Finish the salad
- In another Bowl, combine the potatoes, chopped pickles, chopped dill, and chopped hard-boiled eggs. Mix gently to combine.
- Drizzle the dressing over the potato mixture and toss again.
- Cover and refrigerate the potato salad for at least 30 minutes before serving. Garnish with extra dill and chopped dill pickles.
Notes
- Yukon Gold is ideal: These potatoes hold their shape well and have a naturally creamy texture. Red potatoes are a good substitute if needed.
- Start in cold water: Always start boiling potatoes in cold water so they cook evenly from the inside out.
- Don’t overcook: Boil just until fork-tender. Overcooked potatoes can fall apart and make the salad mushy.
- Balance the tang: Apple cider vinegar and mustard add zip—taste the dressing before tossing with potatoes and adjust salt, vinegar, or sweetness if needed.
- Let it sit: Like most potato salads, this one improves with a little rest. Chill for at least 30 minutes, or up to overnight, to let the flavors meld.
- Fresh herbs: Dill is classic, but you can mix in chopped parsley, green onions, or chives for added color and flavor.
- Make it a meal: Add chopped celery, cooked bacon, or even shredded chicken to turn this into a heartier dish.
- Dairy twist: Mix in a spoonful of sour cream or Greek yogurt with the mayo for a tangy, creamy variation.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @seasonwithapinch on Instagram and hashtag it #seasonwithapinch.
Easy to make and delicious. Just one thing: It turned out too wet. I\’d recommend reducing the maple syrup back to a half cup. Or put one less egg.