Step 1: Boil the Potatoes
- Boil potatoes : Place cubed potatoes in a pot, cover with salted water. Bring to a boil, then reduce heat and simmer for 15–20 minutes , until tender when pierced with a fork.
- Cool potatoes : Drain and let cool until you can handle them. Pat dry with a towel (excess moisture can make the salad soggy).
Step 2: Prep the Toppings
- Cook eggs (if using) : Boil eggs for 9 minutes, then cool and chop.
- Chop veggies : Dice pickles, celery, onion, and parsley.
Step 3: Make the Dressing
- In a large bowl, whisk together:
- Mayonnaise , pickle juice , relish , vinegar , sugar , mustard , dill , salt , and pepper .
- Taste and adjust: Add more pickle juice for tanginess, sugar for sweetness, or salt/pepper to taste.
Step 4: Assemble the Salad
- Add cooled potatoes, chopped pickles, celery, onion, and eggs (if using) to the dressing.
- Gently fold everything together until well coated. Avoid overmixing to keep potatoes intact.
Step 5: Chill & Serve
- Cover and refrigerate for 2–3 hours (or overnight) to let flavors meld.
- Stir before serving : The salad thickens as it chills.
- Garnish with parsley and serve with a sprinkle of paprika or extra dill.
Grandma’s Pro Tips
- Perfect Potatoes : Russet potatoes stay firm when boiled. Avoid waxy potatoes like red skins—they’ll get mushy.
- Pickles Matter : Use the juice from fresh dill pickles for the best flavor.
- Texture Balance : Mix in crunchy veggies like celery or bell peppers.
- Make Ahead : Prep the day before for deeper flavor.
Customization Ideas
- Spice It Up : Add ½ tsp smoked paprika or a dash of hot sauce.
- Southern Twist : Stir in ½ cup chopped pimento cheese or bacon bits.
- Veggie Boost : Mix in ½ cup chopped carrots or peas.
- Cheesy Version : Add ½ cup shredded cheddar cheese.
Nutrition (Per Serving)
- Calories : ~250
- Fat : 15g
- Carbs : 20g
- Protein : 4g
Why It’s Legendary
This salad is a nostalgic masterpiece —the tang of pickle juice cuts through the creamy mayo, while the dill and veggies add brightness. Grandma’s version might even have a splash of vinegar or a pinch of sugar to perfect the balance.
Pro Secrets
- Fluffier Potatoes : Add a tbsp of vinegar to the boiling water to prevent them from falling apart.
- Double the Pickle Flavor : Add a diced pickle spear to each serving!
- Travel-Friendly : Pack in a mason jar—layers stay intact for picnics!
Final Touches
- Serve Cold : Best chilled, but not icy. Let sit at room temperature for 10 minutes before serving.
- Pair with : BBQ ribs, fried chicken, or deviled eggs.
Your New Favorite Side Dish! This potato salad is a crowd-pleaser with that perfect balance of tangy, creamy, and crunchy. Share it proudly—it’s a Grandma-approved classic!
Let us know if you add your own twist! 🥔✨
Enjoy! 🍴