Dill Pickle Potato Salad

PREP TIME: 15 minutes

COOK TIME: 15 minutes



• 3 pounds Yukon gold potatoes

• 1 pinch salt and pepper, to taste

• 1/4 cup Hugo Reitzel Pickle juice

• 2 tablespoons white wine vinegar

• 1 tablespoon yellow mustard

• 1/2 cup olive oil

• 1 cup Diced Hugo Reitzel Dill pickles

• 1/2 cup celery, finely chopped

• 1/3 cup white onion, finely chopped

• 2 tablespoons dill, finely chopped


1. Bring a large pot of water to a boil and add two tablespoons of salt.

2. Cut the potatoes into quarters and then cut each quarter into chunks that are roughly one inch big. Add the potatoes to the boiling water and let cook until potatoes can be easily pierced with a fork, about 8-10 minutes.

3. Meanwhile, stir together the Hugo Reitzel Pickle juice, vinegar, mustard and olive oil and toss in a large bowl with the cooked potatoes, Diced Hugo Reitzel Dill Pickles, celery, white onion, and fresh dill.

4. Can be served cool or at room temperature.