Grandma’s Dill Pickle Potato Salad


6 medium red potatoes cooked peeled and diced

1/2 cup finely chopped red onion

2 stalks celery chopped

4 hard-boiled eggs peeled and chopped

3/4 cup chopped dill pickles or pickle relish

1/3 cup chopped fresh chives

1/2 cup sour cream

1 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon chopped fresh dill

3 tablespoons pickle brine

salt and black pepper to taste

1/4 teaspoon paprika optional



In a large bowl combine the potatoes. red onion, celery, hard boiled eggs, dill pickles, chives, sour cream, mayonnaise, mustard, dill, and pickle brine.

Stir gently to combine. Season with salt and pepper to taste. If desired sprinkle with a little bit of paprika. Chill until ready to serve.


Red potatoes work best for potato salad as they are a little waxy and do not break down when stirred.

Boil the potatoes with their jackets on. Then plunge into cool water for a bit. After they have cooled down, remove the skins with your fingers. They will easily peel off.

If time permits, cook the potatoes in advance and refrigerate for a while before peeling and cubing.

Don’t skip the fresh chives. They really take this salad over the top; however, make sure that you keep them away from pets as they are poisonous to them.

Dukes mayonnaise is my absolute favorite. This is not a paid endorsement I really think it is delicious.

Dill pickle relish is a great substitute for chopping all those pickles.

Store in an airtight container in the fridge for up to 3 days.


Calories: 252kcal | Carbohydrates: 19g | Protein: 5g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 76mg | Sodium: 292mg | Potassium: 576mg | Fiber: 2g | Sugar: 2g | Vitamin A: 495IU | Vitamin C: 13mg | Calcium: 42mg | Iron: 1mg

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