Potato Salad With Pickles

By Hetty Lui McKinnon

Published July 1, 2025

Potato Salad With Pickles
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
5(46)
Comments
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Those who love salt and vinegar chips already know that potatoes thrive when paired with acid, and this recipe shows that this same formula also works in a salad. Pickles bring lively acidity, imparting their classic tang to lighten potato salad. The mustard dressing is punchy, and sharpened by the addition of pickle brine. Dill pickles vary in sweetness, saltiness and acidity, so taste your brine and add accordingly. Dill, chives or parsley freshen the potatoes, but consider this as an opportunity to use up whatever soft herbs you have around. Boiled eggs make this potato salad feel more like a main meal than a side, but there are many ways to customize; crispy chickpeas or crumbled feta achieve similar effects.

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Ingredients

Yield:4 to 6 servings 
  • Salt and pepper  
  • 2pounds small potatoes, such as fingerling, new or baby red, washed and cut into 1-inch chunks 
  • 4 to 6large eggs 
  • Ice, as needed
  • 3 to 4tablespoons pickle brine (or to your taste)
  • 3tablespoons extra-virgin olive oil, plus more for drizzling 
  • 2tablespoons whole-grain mustard
  • 1garlic clove, grated
  • ½teaspoon sugar
  • ½cup chopped tender herbs, such as dill, chives or parsley, plus more for topping 
  • 6 to 7ounces dill pickles, drained and sliced 
Ingredient Substitution Guide

Preparation

  1. Step 1

    Bring a large pot of salted water to a boil. Add the potatoes and cook until just tender, 15 to 17 minutes (depending upon their size). Drain and let cool while you prepare the remaining ingredients.

  2. Step 2

    While the potatoes cook, bring a medium pot of water to a boil over high. Add the eggs, set a timer and cook over medium-high for 7 minutes for jammy eggs or 9 minutes for firmer yolks. Set up an ice bath. Using a slotted spoon, remove the eggs from the water and add them to the ice bath. Cool for 3 to 4 minutes, then peel and set aside.

  3. Step 3

    Make the dressing: Place the pickle brine, olive oil, mustard, garlic and sugar in a large bowl. Whisk to combine, then season well with salt and pepper. Taste and add more pickle brine, if you like. (The dressing can be made 2 days ahead, refrigerated in an airtight jar.)

  4. Step 4

    While the potatoes are still warm, add them to the vinaigrette and gently toss to coat. Add the herbs and pickles and toss to combine. Taste and season with salt and pepper.

  5. Step 5

    Halve or quarter the eggs. To serve, place the eggs on top of the potato salad, season the eggs with salt and pepper, and finish with a drizzle of olive oil. (This potato salad can be stored in the refrigerator for up to 3 days.)

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Ratings

5 out of 5
46 user ratings
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Comments

Sal Monella

For simplicity’s sake, instead of the small fingerling potatoes, I used yak testicles, You can buy them at any convenience store in the Himalayas.

Tim

I substituted yak testicles and found the salad a bit chewy. Going back to potatoes next time.

Gina Caplan

Not affiliated with the company! Grillo pickles are fantastic and I bet the brine would really work in this recipe.

Richard B

LOVED this. Very similar to the German version I have been making for years. Added crumbled bacon, more pickle juice and Walla Walla onions sliced thinly

Suzan

Mary from Mississippi is correct. Pickles and brine, no additional or very little added salt needed. I don't do potato salad with halved or quartered eggs. OK in other salads. Sweet Pickles? in a potato salad?? No. I can barely tolerate sugar in coleslaw. Never in potato salad. Raw grated garlic, no. Roasted, maybe. A little horseradish would be a better fit to spice up the game here. Horseradish IMHO is an under-used condiment. It's great in egg salad.

Mary from Mississippi

This is a good potato salad recipe, very similar to how my mother made it. The dill pickles and brine make the dish. Using sweet pickles would be a travesty. I hard boil the eggs and dice them before adding to the potatoes.

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