Boring old potato salad gets an upgrade with dill pickles, shallots, bacon, and smoked paprika in this recipe for Creamy Dill Pickle Potato Salad.
Here we are at the end of the summer BBQ season and at the front door of tailgating season. What I love about this dill pickle potato salad is that it can carry through the two seasons, seamlessly and effortlessly. Trust me when I tell you that you’ll score big points with family and friends no matter when you serve it!
Potato salad is one of my favorite go-to items in a buffet line or at a casual get-together. For me, the creamier, the better, and the more flavor you can pack into a single forkful means that you’ll feel satisfied sooner with less on your plate. Which, in turn, will make room for all those other must-haves from around that tempting buffet table. See? I’ve got your back! LOL
The secret to making a potato salad that doesn’t turn into a mashed mush after stirring in all the ingredients is to use a low starch potato (also known as a waxy potato) like a red potato (called for in this recipe), or even a Yukon gold. The reason being is that waxy potatoes have more of a cohesive cell structure which helps them hold their shape more so than a high starch potato, such as a russet.
Another tip to making the very best potato salad is to dress the potatoes shortly after boiling and draining them, and while they’re still warm. This way the potatoes themselves will soak in the dressing (in this case, the mayonnaise, mustard, and smoked paprika dressing), and the dressing will impart much more flavor to the potatoes themselves, as opposed to being smothered in the dressing.
Follow my easy step-by-step photos and I’ll show you exactly how to make this delicious dill pickle potato salad:
Prepare 3 pounds of red potatoes by washing and chopping them into approximate 1½” pieces. Add the potatoes to a large stock pot and cover with water and 1½ tablespoons of kosher salt. Boil for 30 minutes. Meanwhile, hard boil the eggs, dice the celery, mince the shallots, crumble the cooked bacon, and dice the dill pickles.
Drain the potatoes when tender and add them back into the warm pot. Add the celery, shallots, bacon and dill pickles to the warm potatoes. In a medium bowl, whisk together mayonnaise, milk, yellow mustard, smoked paprika, garlic powder and salt and pepper.
Pour the mayonnaise and smoked paprika dressing onto the potatoes in the pot and gently stir to thoroughly combine all the ingredients. Spoon the potato salad into a large serving bowl, cover and refrigerate until ready to serve. To serve, garnish the top with sliced, hard boiled eggs and dried dill weed.
- 3 pounds red potatoes washed and cut into 1½" pieces
- water to cover the potatoes
- 1½ tablespoons kosher salt
- 3 medium shallots minced
- 4 stalks of celery small diced
- 4 slices of cooked bacon crumbled
- 1 cup diced dill pickles
- 1 cup mayonnaise
- ¼ cup milk
- 3 tablespoons yellow mustard
- 2 teaspoons smoked paprika
- 1½ teaspoons garlic powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 hard boiled eggs peeled and sliced (optional)
- dried dill weed optional
-
Put the cut potatoes into a large stock pot and add water to cover.
-
Add 1½ tablespoons of kosher salt into the potatoes.
-
Bring the potatoes to a low boil and cook for 25-30 minutes, until tender.
-
Meanwhile, in a medium bowl whisk together the mayonnaise, milk, mustard, smoked paprika, garlic powder, 1 teaspoon salt and ¼ teaspoon black pepper. Set aside.
-
Drain the potatoes and add them back into the warm pot.
-
Add the minced shallots, diced celery, crumbled bacon, and diced dill pickles into the drained potatoes.
-
Add the mayonnaise mixture to the potatoes and gently stir to combine all the ingredients.
-
Place the potato salad into a large serving bowl and refrigerate until ready to serve.
-
To serve, garnish the top with the sliced hard boiled eggs and a sprinkling of dried dill weed.
Tools and equipment:
Large Stock Pot
Cutting board
Chef's knife
Whisk
Medium Bowl
Measuring Cups
Measuring Spoons
Colander
Large Serving Bowl
And, since the end of summer also means back-to-school, I’ve decided to coordinate this recipe for dill pickle potato salad with these fun and whimsical book club/book lover wine glasses. They’re perfect for sipping on while you read, or discuss, your favorite book. These glasses can be personalized in anyway, and at no extra charge.
All of my hand painted glassware items are dishwasher safe and non-toxic. Each glass comes in its own gift box making it perfect for all of your gift giving needs. I love special, custom orders. If you have an idea in mind, please contact me: info@kudoskitchenbyrenee.com so we can discuss your design and I can quote you a price. Or, please visit one of my shops to view the items I currently have on sale: Etsy, Wazala, and Kudos Kitchen Paints. Hand painted fabrics (aprons, tea towels, and book bags) are also available. Every item is machine washable and tumble dryable.
Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!
Until we eat again, I hope you have a delicious day!
I’ve only made potato salad once this summer and summer is slipping away! This is a good reminder to make it soon!
I am in love with this! It will complete any weekend BBQ!
I can’t get enough of potatoes. It’s pretty much my favorite vergetable and I am excited about trying this potato salad… Mmmm!
All of your potato salad additions are some of my favorite ingredients; I’m sure I would love this potato salad version!
We have very similar tastes, Jenny! 🙂
This reminds me of the potato salad my aunt makes, except she uses sweet gherkins 🙂
I love sweet gherkins too. Next time I’ll try those.
What a tasty way to dress up potato salad!
Thank you, Serene!
What a perfect addition to potato salad! My family would LOVE this!