Ingredients
Equipment
Method
Boil and cool the potatoes
- Bring a large pot of water to a boil, add the cubed red potatoes, and boil at 100°C/212°F for 10–15 minutes until easily pierced with a fork.
- Drain the potatoes and spread them on a sheet pan to cool for 10–15 minutes, until steam subsides and the surface looks dry.
Build the potato mixture
- In a large bowl, combine the cooled red potatoes with chopped dill pickles, diced celery, and finely diced red onion, tossing until the mix is evenly speckled.
Make the tangy pickle dressing
- In a separate bowl, whisk mayonnaise, dill pickle juice, Dijon mustard, and salt and pepper until the dressing turns smooth and glossy.
- Pour the dressing over the potato mixture and toss until every piece is coated, then fold in the chopped fresh dill so green flecks stay visible.
Chill and serve
- Cover and refrigerate the salad for 2 hours so it thickens slightly and the flavors meld, looking more cohesive and creamy by the end of chilling.
- Stir once and serve cold, with visible pickle chunks and dill flecks throughout.
Notes
Pro tip: cool the potatoes until they lose their heat so the mayonnaise dressing doesn’t thin out. Store covered in the refrigerator for up to 4 days; freeze is not recommended due to texture changes. For a lighter option, swap mayonnaise for Greek yogurt or a half-and-half mix, then chill as directed for best set.