Easy potato salad with pickles is a popular side dish to make. But easy isn't the half of it. This herby potato salad is perfect with rich entrees and is the first to disappear at a potluck! If you love homemade potato salad, don't miss this one!
I love potatoes and this salad is one of my favorite side dishes.
Perfect for a crowd or dial it down for family, this pickle potato salad also contains pepperoncinis for extra crunch and flavor.
Additionally, fresh herbs are added which makes this easy side explode in ways that Dad's potato salad doesn't.
Table of contents
Why I Love This Easy Potato Side Dish
Simple ingredients come together quickly.
No major chopping, as this potato recipe contains no hard-boiled eggs and no onions.
That saves time right there.
Pickles and pepperoncini add tangy flavor along with brown mustard.
And the herbs? Well, I love fresh herbs and don't know how to cook without them.
Fresh dill, chives and parsley give this a gorgeous green color which tastes fresh and springy!
Potato Questions?
Avoid starchy potatoes and choose waxy potatoes such as red potatoes like Red Bliss, baby potatoes, and fingerlings. Yukon golds are considered in the middle, so if that's what you have they will work fine in this easy potato salad recipe.
Make sure to start your potatoes in cold water so they cook evenly. Salt the water to give the potatoes flavor and do not overcook the potatoes, or you will have mushy potatoes! They should be tender enough to be pierced with a paring knife and not fall apart!
In this recipe, the potatoes are drained and not rinsed. After 5 minutes they are sliced in half and placed in a bowl with the pickle and pepperoncini brine, vinegar, celery seeds and salt so that as the potatoes cool they absorb the flavor.
This allows them to cool before adding the dressing of mayonnaise, mustard and pepper. If the dressing is added when the potatoes are still warm, it makes the salad oily.
How Long Does This Dill Pickle Potato Salad Last?
Well, truly not long because everyone eats this up!
However, leftovers can be kept in a sealed storage container for 3-5 days.
BUT! This salad has a lot of fresh herbs which may lose their potency after a few days, so be sure to add a fresh spoonful or two to freshen up the flavor.
That being said-I was fine eating it a few days later without adding new herbs!
Questions on Ingredients?
Dill pickles and pepperoncini can be substituted with pickled jalapenos and pickled banana peppers. Capers also add salty vinegar flavors.
Celery seeds? These are optional. Add some chopped celery if you'd like.
I love chives but in my herb garden garlic chives grow like weeds. So I pull them and use them in this simple potato salad with pickles.
If you are using pickled jalapenos you may want to add some cilantro instead of parsley-just sayin'!
Whatever you choose to do, I implore you to make this.
Potatoes are essential when it comes to favorite summer side dishes and I don't care what variety of salad you make.
As you can see I've made many, so take your pick.
When I'm in a bind I often buy prepared deli salad and add more yellow mustard, celery and green onions just to make taste more homemade.
Serve in a pretty bowl and no one will guess you didn't make it.
But hey! This easy dish comes together quick and everyone will ask for the recipe!
Serve it with burgers or serve it with steak. Perfect with subs or sammies! Or just add some grilled chicken and call it a day!
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Tangy Potato Salad with Pickles
- Prep Time: 25 Minutes*
- Total Time: 0 hours
- Yield: 6-8 Servings 1x
- Category: Salads/Side Dish
- Cuisine: American
Description
This tangy potato salad with pickles is an easy potato salad to make. But easy isn't the half of it. This herby potato salad is perfect with rich entrees and is the first to disappear at a potluck! If you love potato salad, don't miss this one!
Ingredients
3 pounds baby creamer potatoes (two 24-ounce bags), preferably in a mix of red, yellow and purple
1 tablespoon plus 1 teaspoon kosher salt
8 cups cold water
1 cup dill pickles plus ¼ cup pickle brine
10 pepperoncini plus 2 tablespoons brine
2 tablespoons white-wine vinegar
½ teaspoon celery seeds
1 bunch chives
1 cup mayonnaise
2 tablespoons grainy or spicy brown mustard
1 teaspoon freshly ground black pepper
½ cup loosely packed fresh parsley leaves, plus more for garnish
½ cup loosely packed fresh dill fronds, plus more for garnish
Instructions
In a large Dutch oven, combine potatoes, 1 tablespoon salt and water. Bring to a boil over high heat. Once bubbles are starting to pop all over the surface, set a timer for 8 minutes. When the timer goes off, remove a couple potatoes; if a paring knife slides in and right back out with no effort, you’re good to go. If not, give them 2 more minutes before testing again.
Drain potatoes, but don’t rinse. Let them sit until you can comfortably cut them in half, about 5 minutes. Throw halved potatoes in a large bowl, and while they’re still warm, toss with pickle brine, the pepperoncini brine, vinegar, celery seeds and remaining salt. Let potatoes cool completely and absorb flavors, about 1 hour. Drain off any excess.
When potatoes are cool, finely chop pickles, pepperoncini and chives. Add to bowl of potatoes along with mayonnaise, mustard and black pepper, and fold everything together. Add parsley and dill, and lightly toss to mix.
Pile potato salad in a serving bowl. Garnish with more parsley and dill before serving.
Notes
Recipe can be halved.
More Potato Salad Recipes
Warm Potato Salad with Garlic Aioli
Really Good Caper Potato Salad
I Love Comments!