This Pickled Potato Salad takes everything you love about classic potato salad and cranks the flavor up to a completely new level. Layered with pickled red onions, pickled radishes, pickled jalapeños, and chunky dill pickles, each scoop delivers a little something different.

It is the kind of dish that has your guests asking what is in this before they have even finished their first bite. And that final topping of crushed dill pickle potato chips? Absolute genius. It adds a salty, addictive crunch that makes this salad feel like a celebration in a bowl.

Helpful Tips

Dress the potatoes warm: Drizzling the pickle juice over your potatoes while they are still warm is the secret to maximum flavor absorption. If you wait until the potatoes are fully cooled, that tangy brine will just sit on the surface instead of soaking in deep.
Drain your pickled toppings well: Extra liquid from the pickled radishes, onions, and jalapeños can water down your dressing over time. Give everything a quick drain and a gentle pat with a paper towel before folding it in.
Add the chips right before serving: The crushed dill pickle chips are the crown jewel of this recipe, but they will go soggy fast if you mix them in too early. Sprinkle them on just before you bring the bowl to the table so every bite stays perfectly crunchy.

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Pickled Potato Salad

This Pickled Potato Salad is layered with pickled red onions, pickled radishes, pickled jalapeños, and chunky dill pickles, each scoop delivers a little something different.

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Prep Time 10

Cook Time 12

Chill Time 1

Total Time 1 22

Course Salad, Side Dish

Cuisine American

Servings Servings

Calories 201 kcal

Ingredients

For the potato salad:

1 1/2 pounds Yukon Gold potatoes cut into 1-inch chunks
2 tablespoons dill pickle juice
1/2 cup dill pickle chunks drained
1/4 cup pickled red onions roughly chopped
1/4 cup pickled radishes sliced
2 tablespoons pickled jalapeños chopped
1 tablespoon fresh dill chopped
2 hard-boiled eggs peeled and chopped
1/4 cup dill pickle potato chips crushed

For the dressing:

1/2 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon garlic powder
Salt and pepper to taste

Instructions

Place the potatoes in a large pot and cover with cold water by 1 inch. Season the water with salt and bring to a boil. Reduce to a simmer and cook for 10-12 minutes, or until the potatoes are fork tender.
Drain the potatoes and spread them on a baking sheet or large platter. Let cool for about 15 minutes until warm but not hot. Drizzle the pickle juice over the potatoes and let them rest until cooled.
In a large bowl, whisk together the mayonnaise, Dijon mustard, and garlic powder.
Add the potatoes to the dressing and gently toss to coat.
Fold in the dill pickle chunks, red onions, radishes, jalapeños, and fresh dill. Then finally, fold in the chopped eggs. Taste and season with salt and pepper to your liking.
Cover and refrigerate for at least 1 hour before serving.
Just before serving, top with the crushed dill pickle potato chips and additional fresh dill if desired.

Notes

To make your own pickled radishes, slice about 6 radishes
The potato chips stay crispiest when added immediately before serving.
Store leftovers covered in the refrigerator for up to 3 days.

Nutrition

Calories: 201kcalCarbohydrates: 18gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 53mgSodium: 308mgPotassium: 444mgFiber: 2gSugar: 1gVitamin A: 140IUVitamin C: 19mgCalcium: 27mgIron: 1mg

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