Ready to make some delicious Dill Pickle Potato Salad? Here’s a detailed, step-by-step guide:

1. Cook the Potatoes:

Bring a large pot of salted water to a boil.

Add the cubed potatoes and cook until they’re fork-tender, about 10-12 minutes. You want them to be cooked through but not mushy.

Drain the potatoes in a colander. Let them cool slightly (you can rinse them with cold water to speed up the cooling process).

2. Make the Dressing:

While the potatoes are cooking, prepare the dressing.

In a small bowl, whisk together the mayonnaise (or Greek yogurt), pickle juice, Dijon mustard, garlic powder, onion powder, salt, and black pepper until smooth and well combined.

3. Assemble the Salad:

In a large bowl, combine the cooled potatoes, chopped dill pickles, finely diced celery, finely diced red onion, and chopped fresh dill (or dried dill).

4. Toss & Chill:

Pour the dressing over the potato salad.

Gently toss everything together until the potatoes and vegetables are evenly coated with the dressing. Be careful not to overmix, as this can make the potatoes mushy.

Cover the bowl with plastic wrap or a lid. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Chilling also improves the texture.

5. Serve & Enjoy:

Give the potato salad a final stir before serving.

Garnish with extra fresh dill, if desired.

Serve cold as a side dish for burgers, BBQ, sandwiches, or any meal!