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Pickled potato salad

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 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 22 minutes
Course Salad, Side Dish
Cuisine American
Servings 8 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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