Pickle Potato Salad
July 28, 2025
This tasty twist on traditional potato salad is right on cue. All the usual players you know and love are here (baby potatoes, mayo, mustard) with an additional cast of savory and tangy characters, including: capers, shallots, garlic, Greek yogurt, lemon juice, a slew of fresh herbs and, yes, dill pickles — brine and all! We even sprinkle crushed L&B Kettle Chips over the whole thing. (Because why wouldn’t we?!)
It’s bright and tangy, bold and zesty, and loaded with texture. It comes together in under an hour — and with five straightforward steps, it’s perfect for potlucks, weeknight dinners and long, laid-back weekends. For maximum flavor, chill the salad an hour before serving. If you’re short on time, you can chill just the dressing before adding. Either way, it’s a win!
SERVINGS
6
PREP TIME
15 min
COOK TIME
20 min
Ingredients
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3pounds baby potatoes
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3teaspoons kosher salt, divided
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½cup mayonnaise
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¼cup full-fat Greek yogurt
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⅓cup L&B Kosher Dill Pickle Sandwich Slices, small diced
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2tablespoons pickle brine
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2tablespoons freshly squeezed lemon juice, plus more to taste
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2tablespoons drained and minced capers
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1tablespoon whole grain mustard
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1medium shallot, minced
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1small garlic clove, grated
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Freshly ground black pepper, to taste
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¼cup minced parsley
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¼cup minced chives, plus more for garnish
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2tablespoons minced dill, plus more for garnish
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Extra virgin olive oil, for drizzling
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L&B Kettle Chips, crushed, for garnish
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Lemon zest, for garnish
Directions
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1
In a large pot, combine the potatoes and 2 teaspoons of the salt. Cover with 2 inches of water and bring to a boil over medium-high heat. Cook until just tender when pierced with a fork, 10 to 15 minutes. Drain the potatoes and set aside until cool enough to handle, 10 minutes.
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2
Meanwhile, in a large bowl, combine the mayonnaise, yogurt, pickles, pickle brine, lemon juice, capers, mustard, shallot, garlic, remaining 1 teaspoon salt, and a few cracks of black pepper. Toss to combine and chill in the refrigerator while the potatoes cook.
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3
When the potatoes are cool enough to handle, lightly smash and tear them into bite-size pieces. Let cool to room temperature, 20 minutes.
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4
When ready to serve, add the parsley, chives, and dill to the dressing and stir until well combined. Add the potatoes and toss to coat. Season with salt and black pepper.
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5
To serve, garnish with chives and dill, drizzle with olive oil, lemon juice and sprinkle with the crushed chips and lemon zest.