An Heirloom Potato Salad with Dill Pickles and Mustard

Potato salad often brings back memories of family gatherings, summer cookouts, and backyard barbecues. Among the many variations, one shines bright—Mom's potato salad. This creamy dish is a delightful mix of yellow or red potatoes, hard-boiled eggs, and the zesty flavors of dill pickles and mustard. It offers both comfort and satisfaction, making it a favorite at any gathering.

The Heart of the Dish: The Ingredients

My mother was not a great cook, but she made one thing better than anyone else — her dill pickles. My father had a fantastic vegetable garden and would pick the cucumbers when they were little and crunchy, and she would pickle them the old-fashioned way by fermenting them in crocks and Bell jars. I have long since given up trying to recreate that magic with store-bought cucumbers and vinegar pickling. But I still make her Dill Pickle Potato Salad the way she did, even if I have to buy crunchy baby dill pickles. A good store-bought pickle makes a delicious version of Mom's potato salad.

My mother's Dill Pickle Potato Salad was a mixture of potatoes, hard-boiled eggs, mayonnaise, mustard, pickles, celery, onion, and dill. She would pour a little pickle juice into the dressing to make it extra sour and salty. I still make her recipe whenever I'm feeling down.

Secrets to Great Potato Salad With Dill Pickles

To make a wonderful heirloom potato salad, follow these rules:

1. Use Yellow or Red Potatoes. Use a waxy potato, such as Yukon gold or a red potato. Russets are wonderful in other dishes, but their texture is not ideal for potato salad.

2. Peel, Slice, and Cube Potatoes Before Cooking. While some people prefer to boil potatoes whole or in larger pieces, it is best to cut them to the desired size before boiling. After cubing your potatoes, rinse them thoroughly, then cook them in cool, generously salted water. Keep an eye on them as they cook so that you don't overcook them. Overcooked potatoes are mushy and lack textural appeal.

3. Follow the 6/6 Rule For Eggs. To hard-boil eggs, bring a pot of salted water to a boil. When boiling, add the eggs to the pot and cook for exactly six minutes. Turn off the heat, cover the pot, and wait exactly six additional minutes. Scoop the eggs out of the water and cool on a plate. If you are in a hurry, you can cool them in ice water. If you follow the 6/6 rule, your hard-boiled eggs will be done perfectly every time.

4. No Fancy Mustards. For an old-fashioned potato salad, use yellow prepared mustard. I love cooking with Dijon or Brown mustard, but they are not right for this recipe. Use old-fashioned yellow mustard in the bright yellow plastic bottle.

5. Use Baby Dill or Smaller Pickles. Use the smallest, crunchiest pickles you can find, ensuring they are true dill or garlic dill pickles —no bread-and-butter pickles or sweet gherkins. You want your pickles to be sour and full of dill flavor.

6. Use a Red or Other Mild Onion. Choose an onion that is pleasant to eat raw. This is not the recipe for white onion. Use a red or sweet onion that is pleasant to eat raw.

Step-by-Step Guide to Creating Mom's Potato Salad

Ingredients

• 3 pounds of yellow potatoes

• 6 hard-boiled eggs

• 1 red onion, finely diced

• 1 cup celery, diced

• 1 cup chopped dill pickles

• 1 cup mayonnaise

• 1/3 cup yellow mustard

• 2-4 tablespoons pickle brine (for diluting dressing)

• 1 teaspoon sugar

• Salt & pepper, to taste

• Fresh snipped dill (optional)

  

  
  

Instructions

1. Prepare the Potatoes:

Begin by washing and peeling the yellow potatoes. Cut them into equal-sized chunks (1/2 inch to 3/4 inch is good) and place them in a large pot of salted water. Boil until they are fork-tender. Drain them immediately and allow them to cool naturally. Salt and pepper the potatoes generously.

2. Hard-boil the Eggs:

While the potatoes cool, hard-boil the eggs. Place a pot of water on the stove to boil. Ensure the water depth is sufficient to cover the eggs in your chosen pot. When it boils, add your eggs and cook them for 6 minutes, then turn off the heat on the pot. Put a lid on the pot and wait 6 minutes. Scoop the eggs out of the pot and cool on a plate (or in a bowl of ice water). Once the eggs are cool, peel them and chop roughly.

3. Chop and Mix:

Dice and chop the onions, celery, and dill pickles. Put the cubed potatoes and roughly chopped egg in a large bowl. Add the onions, celery, and pickles and stir. Once the potatoes are cool, dice the hard-boiled eggs, onion, celery, and dill pickles. In a large mixing bowl, combine the potatoes, chopped eggs, onion, celery, and pickles.

4. Prepare the Dressing:

In a separate bowl, whisk together the mayonnaise, yellow mustard, dill pickle brine, and sugar. If the mixture is too thick, add more dill pickle brine or milk. Season with salt and pepper to taste.

5. Combine Everything:

Gently fold the dressing into the potato mixture until everything is well coated. Taste and adjust the seasoning as needed, adding more dill pickles for extra punch if desired.

6. Chill and Serve:

Cover the bowl with plastic wrap and refrigerate for at least an hour before serving. This chilling period allows the flavors to meld beautifully. Serve chilled, enjoying the essence of home and the connection that this dish brings.

Why This Potato Salad Recipe Stands Out

What makes Mom's Heirloom Potato Salad unique is the love and tradition deeply rooted in its preparation. Choosing high-quality dill pickles matters; whether store-bought or homemade, they will enhance the dish's overall flavor.

Including dill pickle brine in the dressing contributes a delightful tanginess, ensuring each serving is bursting with flavor. For an extra layer of taste, consider incorporating fresh or dried dill, which complements the potatoes beautifully.

Tips for Personalizing Mom's Recipe

While Mom's potato salad is hard to improve upon, here are some ideas to make it uniquely yours:

• Spice it Up: For those who enjoy heat, add a splash of hot sauce or finely chopped jalapeños for a flavorful kick.

• Herb Variations: Try substituting dill with other fresh herbs, such as parsley or chives, for a fresh twist.

• Extra Crunch: Add chopped bell peppers or cucumbers for a delightful textural contrast.

• Swap Ingredients: For a lighter version, consider using Greek yogurt instead of mayonnaise as a healthier alternative.

  
  

By experimenting with different ingredients or ratios, you can create a version of this classic potato salad that suits your tastes.

Memories Entwined with Food

This creamy potato salad, brimming with the zesty goodness of dill pickles and the comforting touch of mustard, represents more than just a meal; it symbolizes family and tradition. As you prepare to serve this dish at your next gathering, please take a moment to reflect on how recipes like these connect us, evoking cherished memories and fostering new experiences.

Pair it with grilled meats and fresh loaves of bread, or enjoy it on its own as a satisfying meal. No matter the occasion, Mom's potato salad with dill pickles and mustard will surely be a hit. So share it with family and friends—great food is always best when enjoyed together.