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Lemon Herb Dill Pickle Potato Salad

Close-up of a white bowl filled with creamy lemon herb dill pickle potato salad, topped with fresh dill.
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A bright, tangy potato salad featuring fresh dill, lemon zest, and pickle brine, perfect for summer gatherings.

Ingredients

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  • 3 lbs Yukon Gold potatoes, scrubbed and quartered
  • 1 cup dill pickle spears, chopped
  • 1/2 cup pickle brine (from the jar)
  • 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
  • 1/4 cup finely chopped red onion
  • 3 tablespoons fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 hard-boiled eggs, chopped (optional)

Instructions

  1. Place the quartered potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes.
  2. Drain the potatoes well and let them cool slightly, about 10 minutes. While still warm, gently transfer them to a large bowl.
  3. In a separate small bowl, whisk together the pickle brine, mayonnaise, lemon zest, lemon juice, Dijon mustard, salt, and pepper to create the tangy potato salad dressing.
  4. Add the chopped red onion, fresh dill, and parsley to the warm potatoes. Pour about two-thirds of the dressing over the potatoes and gently toss to coat. The warm potatoes will absorb the flavor better.
  5. Add the chopped pickles and the optional chopped hard-boiled eggs. Toss gently again.
  6. Add more dressing as needed until the salad reaches your desired creaminess. Taste and adjust salt and pepper if necessary.
  7. Cover the bowl and refrigerate for at least 2 hours before serving to allow the flavors to meld. This is a great make ahead potato salad.

Notes

  • For a low-fat option, substitute half the mayonnaise with plain Greek yogurt.
  • Yukon Gold potatoes hold their shape well, making them ideal for this recipe.
  • If you prefer a less creamy texture, reduce the mayonnaise by half and increase the pickle brine slightly for a more acidic, German style potato salad feel.
  • This salad tastes best when served chilled, making it a picnic perfect potato salad.

Nutrition

Find it online: https://cookingbyjade.com/lemon-herb-dill-pickle-potato-salad/