Potato Salad With Dill Pickle Relish

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 01/23/23
Potato salad with dill relish and mustard
Diana Rattray
Prep: 25 mins
Cook: 15 mins
Total: 40 mins
Servings: 6 servings

This potato salad gets some excellent flavor from dill pickle relish, a little mustard, and hard-cooked eggs. It's a delicious side dish, perfect for any cookout or picnic, or served with a lunch sandwich or cold cuts. While typical relish is made with sweet pickles, dill relish has a more savory flavor, giving this potato salad a nice tangy finish.

Ingredients

  • 2 1/2 pounds round white potatoes, or Yukon Gold, peeled and cut into 1/2-inch to 1-inch pieces

  • 1 teaspoon salt, plus more to taste

  • 5 large hard-boiled eggs, chopped

  • 3 green onions, thinly sliced

  • 2 stalks celery, diced

  • 2 heaping tablespoons dill relish

  • 1 heaping tablespoon prepared mustard

  • 1 to 1 1/2 cups mayonnaise, to moisten as desired

  • 1/4 teaspoon celery seeds

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Put the potatoes in a large saucepan; cover with cold water and add 1 teaspoon of salt. Bring to a boil. Cover the pan, reduce the heat, and simmer until potatoes are tender—about 12 to 15 minutes. Drain and let the potatoes cool.

  3. In a large bowl, combine the potatoes, eggs, green onions, celery, relish, mustard, and 1 cup of mayonnaise. Stir gently to combine. Stir in more mayonnaise, as needed, along with the celery seeds and salt and pepper, to taste.

  4. Cover the salad and chill it until serving time.

  5. Enjoy!

Tips

  • When you boil potatoes you always want to start with cold water. If you cover the potatoes with warm or hot water, then the outside of the potato will cook faster than the inside.
  • There are a few different methods to hard boil eggs, but this is one of the simplest. Put the eggs in a saucepan and cover with water. Cover the pan and bring to a full boil over high heat. Leave the cover on and remove the pan from the heat. Let stand for about 16 to 18 minutes. Drain and cover with cold water. Cool and peel.

Recipe Variations

  • Give this potato salad a double dose of dill. Add about 1 tablespoon of chopped fresh dill to the salad along with the dill relish.
  • Use baked, cooled potatoes or roasted potatoes in the salad for unique flavor and texture.
  • Steamed vegetables can add vibrant color and extra flavor to a potato salad. Steamed peas or green beans are excellent choices.
Nutrition Facts (per serving)
628 Calories
46g Fat
44g Carbs
11g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 628
% Daily Value*
Total Fat 46g 59%
Saturated Fat 8g 39%
Cholesterol 179mg 60%
Sodium 854mg 37%
Total Carbohydrate 44g 16%
Dietary Fiber 5g 17%
Total Sugars 5g
Protein 11g
Vitamin C 20mg 102%
Calcium 68mg 5%
Iron 3mg 16%
Potassium 1139mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)