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Potato salad is a summertime staple at most backyard BBQs, and there are always a few different variations at the table. People can get very particular about their potato salad. Personally, I only have two rules: Absolutely no eggs (sorry, I hate them!) and I need there to be something crunchy in it.
This dill pickle potato salad with crushed potato chips is the perfect recipe for anyone like me who loves pickles and needs a little bit of texture added to their potato salad (sans eggs!). It’s easy to make ahead and is sure to be a hit at your next summer gathering.
Key Ingredients
As I’ve gotten older, my love for pickled, briny, tangy foods has grown. I love incorporating dill pickles into this potato salad, where they provide great texture in place of the typical celery, and where their accompanying pickle brine adds the acidity that vinegar usually provides. My favorite dill pickles are from Trader Joe’s—they are seasoned perfectly, in my opinion.
An allium is essential to any potato salad. I’m not picky about this as long as you add one. Red onion, shallots, or green onions are all equally delicious in this dish. Reinforcing the dill flavor by adding freshly chopped dill is also a must—no dried dill here, please.
Simply Recipes / Mihaela Kozaric Sebrek
Chip Tips
The finishing touch for this salad is crushed potato chips. They add the perfect amount of crunch on top to contrast the creamy potato salad base. I like kettle chips best here, and the flavor of the chip is up to you. You can go plain, salt and pepper, salt and vinegar, or double down on the pickle flavor with a dill pickle chip. Some more bold flavors of chips may compete with the flavor of the potato salad, but it’s totally up to you.
No matter what flavor you choose, only add the chips to the top of the potato salad as a garnish right before serving. Once they are mixed in, they will get soggy. The salad will still taste great, but it’s best when those chips are nice and crunchy.
Simply Recipes / Mihaela Kozaric Sebrek
More Recipes for Pickle Lovers
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1 pound baby yellow or red potatoes
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Salt and freshly ground black pepper, to taste
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1/2 cup mayonnaise
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1/2 cup chopped dill pickles
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1/2 cup diced red onion, shallots or green onions
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1/4 cup minced fresh dill, plus more for garnish
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3 tablespoons pickle brine
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2 tablespoons Dijon mustard
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1/2 teaspoon garlic powder
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1/2 teaspoon smoked paprika
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1/4 cup crushed kettle-cooked potato chips (plain, salt and vinegar, or dill pickle flavored)
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Cook the potatoes:
Add the potatoes to a large pot and cover with cold water by about 1 inch. Season the water with salt and bring to a boil over medium-high. Cook the potatoes until they are fork tender, 10 to 15 minutes depending on the size of the potatoes.
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Make the dressing:
Meanwhile, in a large bowl, combine the mayonnaise, pickles, onion, dill, pickle brine, mustard, garlic powder, and smoked paprika. Whisk until combined. Season with salt and pepper to taste.
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Prep and add the potatoes:
Drain the potatoes in a colander and let cool.
Once cool enough to handle, cut smaller potatoes in half and larger ones into quarters. Add the potatoes to the bowl with the dressing. Toss together, making sure the potatoes are fully coated. Taste and add additional salt and pepper as needed.
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Chill:
Cover the bowl and chill for at least 1 hour or up to overnight.
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Serve:
When ready to serve, remove the potato salad from the fridge and top with the crushed potato chips, extra minced dill, and a few cracks of black pepper for garnish.
Store leftovers in an airtight container for up to 5 days.
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| Nutrition Facts (per serving) | |
|---|---|
| 329 | Calories |
| 22g | Fat |
| 29g | Carbs |
| 4g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 329 |
| % Daily Value* | |
| 22g | 29% |
| Saturated Fat 3g | 17% |
| 12mg | 4% |
| 692mg | 30% |
| 29g | 10% |
| Dietary Fiber 3g | 12% |
| Total Sugars 4g | |
| 4g | |
| Vitamin C 18mg | 88% |
| Calcium 41mg | 3% |
| Iron 1mg | 7% |
| Potassium 770mg | 16% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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