Potato Salad With Pickles

By Hetty Lui McKinnon

Updated August 3, 2025

  • Rachel Vanni for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
5(171)
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  

  • 2 pounds small potatoes, such as fingerling, new or baby red, washed and cut into 1-inch chunks 

  • 4 to 6 large eggs 

  • Ice, as needed

  • 3 to 4 tablespoons pickle brine (or to your taste)

  • 3 tablespoons extra-virgin olive oil, plus more for drizzling 

  • 2 tablespoons whole-grain mustard

  • 1 garlic clove, grated

  • ½ teaspoon sugar

  • ½ cup chopped tender herbs, such as dill, chives or parsley, plus more for topping 

  • 6 to 7 ounces dill pickles, drained and sliced 

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

29 grams carbs; 155 milligrams cholesterol; 247 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 4 grams fiber; 559 milligrams sodium; 9 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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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
171 user ratings
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Comments

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.

Lizbeth

Recently our son suggested adding pickle brine to our classic potato salad (always made with chopped dill pickles included) and it was a hit. Have been trying to mimic my mom’s epic old fashioned potato salad forever. Definitely getting closer. This recipe reminds me of hers.

Fantastic recipe, smash the spuds

I have made this a couple times now I love the recipe. I do recommend smashing the potatoes and make sure you dress them warm!

Dan

I made this following the recipe. While it was good and I will likely make it again, next time I will use about 1/2 of the amount of chopped pickles specified in the recipe. The dressing makes the dish and too many chopped pickles almost overwhelms the dressing.

Arlene Rogers

To build upon what one poster stated. I wonder how this would work with adding Grillo's Pickle de Gallo? I have now started using this on sandwiches and into dishes for a different flavor

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Credits

By Hetty Lui McKinnon

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