Crunchy pickles, soft potatoes, and a delicious sauce
this potato salad with pickles is anything but boring.
Who says potato salad has to be boring? This potato salad with pickles is creamy, tangy, and full of flavor – a simple twist on the classic that’s just way better.
In this post, you’ll learn all about the best potato salad with pickles, how easy and simple it is to make, what to avoid, meal prep advice, and how to make it the best potato salad each time.
Potato Salad With Pickle Juice
So here’s the thing: if you’re like me, you know that potato salad can either be the star of the meal or just… kind of meh. A while ago, I decided I needed something different, something that stood out without being complicated. That’s when I decided to use an ingredient that makes everything better—pickles.
Pickles are just the best, right? Crunchy, sour, salty, and they just make you crave more and more. In this salad, I also use the pickling brine—because honestly, it’s a flavor bomb you don’t want to waste. Combining mayo with mustard and pickle juice creates that perfect balance of creamy and tangy that we all love.
This potato salad will quickly become a regular on your table, no matter the meal. I’m telling you, once you try it, you’ll wonder why you didn’t make it sooner.
Why You’ll Love This Simple Potato Salad Recipe:
- Super easy to make – Minimum effort, maximum flavor, and ready in no time.
- Perfect balance of flavors – The creamy potatoes and tangy pickles just work.
- Perfect for any meal – Whether it’s a BBQ, picnic, or just dinner, this salad fits in everywhere.
- Make it ahead – Tastes even better after sitting for a bit, making it perfect for meal prep.
- A crowd-pleaser – No matter the occasion, it’s always the first to disappear.
Homemade Potato Salad Ingredients:
Which Potatoes Are Best for Potato Salad?
To get that perfect texture and flavor in your potato salad, you’ll want to choose potatoes that hold their shape and have a creamy consistency. Here’s what works best:
- Yukon Golds – Creamy, buttery, and they hold their shape perfectly.
- Red Potatoes – Firm, waxy, and add a pop of color.
- New Potatoes – Tender with a delicate texture and natural sweetness.
- Waxy Potatoes – Like fingerlings, they stay firm and don’t get mushy.
Best Pickles for Potato Salad:
The right pickles can make all the difference in this salad, so here’s what to look for to get that perfect balance of crunch and flavor.
- Go for Crunch – Smaller pickles, like cornichons, hold their crunch better than big slices, which can get soggy and disappear into the salad.
- Love the Flavor – Since you’re using both the pickles and their brine, make sure you actually like the flavor. Pick ones you enjoy on their own, so the taste really shines through in the salad.
- Dill vs. Sweet – For that classic tang, go for dill pickles. If you’re feeling a little sweet and tangy, bread and butter pickles are a great option.
- Kosher for Extra Kick – If you want an added garlic punch, kosher pickles are your go-to for a bit of extra flavor.
The Other Must-Have Ingredients for Potato Salad
- Chives & Parsley – Add fresh flavors and a green pop of color that brightens up the whole salad.
- Red Onion – Adds a sweet-sharp crunch that makes every bite interesting.
- Pickles & Pickle Juice – Crunchy pickles and tangy brine bring the flavor to life.
- Mayonnaise – The creamy base that makes everything come together in the best way.
- Mustard – A little zing that cuts through the richness of the mayo.
- Lemon Juice – Adds another layer of flavor to the sauce, and lightens it up a bit.
- Olive Oil & Salt – Helps everything blend perfectly and makes the flavors pop.
Recommended Ingredients to Buy for the Best Potato Salad:
- Pickles: If you’re looking for the perfect pickle to use, check out these crunchy cornichons.
- Mayonnaise: For a creamy, flavorful base, try this mayonnaise.
- Mustard: Add the perfect mustardy flavor to your potato salad with this Dijon mustard.
Things You Can Add to Your Potato Salad:
One of the best things about potato salad is how customizable it is! You can really make it your own by adding a few of these ingredients:
- Bacon – Crispy bacon bits add a savory crunch that pairs perfectly with the creamy potatoes.
- Hard-Boiled Eggs – A classic addition for extra richness and protein.
- Celery – For that extra crunch and a fresh, crisp bite.
- Capers – If you like a little briny, tangy twist, capers work wonders.
- Fresh Dill – If you want even more dill flavor, sprinkle some fresh dill on top for that herby finish.
- Cheese – Grated cheese or cubed cheddar adds creaminess and flavor.
What Not to Do When Making Potato Salad
- Don’t Overcook the Potatoes – Boil just until fork-tender to avoid mushy potatoes.
- Don’t Skip Cooling the Potatoes – Let them cool properly so they don’t turn mushy when mixed.
- Don’t Forget to Taste – Season as you go to make sure the flavors are balanced. Remember—potatoes like a lot of salt!
Meal Prep and Storage Tips:
If you’re making this potato salad ahead of time (which is always a good idea), you’re in luck. This salad actually gets better as it sits and the flavors have time to marinate together. You can prep it in advance and store it in the fridge in an airtight container.
Storage Tips:
- Keep it in the fridge for up to 3 days. It’s perfect for meal prepping and quick lunches throughout the week.
- If you notice the salad getting a little dry after a day or two, just add a splash more pickle juice or a bit of mayo to freshen it up.
For another tasty and easy side dish, check out my egg salad recipe—it’s creamy, flavorful, and perfect for any meal. You can find it here.
Potato Salad With Pickles
Ingredients
- 1 kg potatoes (about 6 medium-sized)
- ¾ cup pickles, roughly chopped
- A handful of chives, finely chopped
- A handful of parsley, finely chopped
- ½ cup red onion, thinly sliced (about ½ small onion)
- A squeeze of lemon juice
- Salt, for boiling the potatoes
Sauce
- 2-3 tbsp pickle juice
- ¼ cup mayonnaise
- 1 tsp mustard
- Salt, to taste
- Black Pepper, to taste
- 1 tbsp olive oil
Instructions
- Boil the potatoes in salted water until fork-tender (about 15 minutes). Drain and let cool completely or almost if you're impatient. No need to peel them, just make sure they’re clean.
- Chop the pickles, chives, parsley, and red onion. Mix the red onion with a squeeze of lemon juice and a pinch of salt, then set aside to marinate.
- In a bowl, mix the pickle juice, mayonnaise, mustard, salt, pepper, and olive oil.
- Cut the cooled potatoes into large chunks so they hold their shape well. Add the potatoes, chopped herbs, pickles, red onion, and sauce to a large bowl. Toss to coat.
- Taste and adjust seasoning as needed. Chill before serving for best flavor.
I hope this potato salad with pickles recipe becomes your new go-to side dish! It’s one of those recipes that’s simple, yet totally elevates any meal. Whether you’re serving it at a BBQ, a picnic, or just with dinner, it’s sure to be a hit. Got any other favorite side dishes you make on repeat? Drop a comment below—I’d love to hear your must-try recipes!
