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This Red Potato Salad is delicious and a perfect side dish for any summertime get together.
I always use dill pickle relish in my potato salad. On the 4th of July, we decided (at the last minute) to make some BBQ Ribs and potato salad for dinner. We ran to the store to pick up the items we needed and of course, the relish and pickle shelf was almost empty. I could find sweet pickle relish, but they were out of the dill relish.
Knowing that my husband despises sweet relish, I grabbed some dill pickle sliced ovals knowing that they could be used on hamburgers, etc…
I chopped some up and the family said they actually preferred the larger pieces of pickles in the potato salad. The comments I heard were… “make this again” and “blog this”.
First of all
Wash up about 2 to 2 1/2 pounds of small red potatoes. Boil them gently until fork tender. Do not overcook or they will make your potato salad like mush.
When the potatoes are done, drain the water and let them cool. These were just slightly warm when I cut them into bite size pieces. I placed the bowl in the refrigerator while I prepared the rest of the ingredients.
About 1/2 of red onion. Use anywhere from 1/2 cup to 1 cup, to taste. I like a lot of red onion. You will need about 1 – 2 tablespoons of freshly chopped dill and pickles. We have used both the dill pickle chips and stackers. Cut up the pickles into little chunks, I have about 1/3 of a cup. You will also be using some of the pickle juice.
Season the potatoes with salt and pepper. Add mayo, mustard, pickles, pickle juice, onion and dill. Stir it all up and sample. Adjust seasoning if necessary.
I decided to update my photos for my Red Potato Salad. On my original post, our dog ( who we refer to as Foodie Dog ) photobombed my picture and the kids insisted that I use it. So I made sure he made an appearance in the updated pictures as well.
Red Potato Salad
2 – 2 1/2 lbs Small Red Potatoes, cooked and cubed
1/2 – 1 cup Red Onion, chopped
6 – 8 oval Dill Pickle slices, chopped
1 – 2 tablespoons Dill Pickle juice
3/4 cup (or so) Mayonaise
1 – 2 teaspoons yellow Mustard
1 – 2 tablespoons fresh Dill
Salt and Pepper to taste
Clean potatoes, then boil until fork tender, but not too soft. Let cool.
Cut the potatoes into bite size pieces. You can peel them if you like. Put the potatoes in a large bowl and add the remaining ingredients. Stir gently and sample. Adjust flavorings as needed. Sprinkle a little paprika or cayenne pepper and some fresh dill on top. Serve.
Red Potato Salad
- 2 – 2 1/2 lbs Small Red Potatoes cooked and cubed
- 1/2 – 1 cup Red Onion chopped
- 6 – 8 oval Dill Pickle slices chopped
- 1 – 2 tablespoons Dill Pickle juice
- 3/4 cup or so Mayonaise
- 1 – 2 teaspoons yellow Mustard
- 1 – 2 tablespoons fresh Dill
- Salt and Pepper to taste
- Clean potatoes, then boil until fork tender, but not too soft. Let cool.
- Cut the potatoes into bite size pieces. You can peel them if you like. Put the potatoes in a large bowl and add the remaining ingredients. Stir gently and sample. Adjust flavorings as needed. Sprinkle a little paprika or cayenne pepper and some fresh dill on top. Serve.
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