Food and Recipes Side Dishes Potato Side Dishes Three-Pickle Potato Salad 5.0 (1) 1 Review For the people who insist every potato salad needs pickles. By Josh Miller Josh Miller Josh Miller is a writer, editor, recipe developer, and food stylist who has been writing about Southern food and working in the publishing industry for the past 20 years. His work has appeared in Southern Living, Food & Wine, Cooking Light, Taste of the South, and Southern Cast Iron magazines. Southern Living's editorial guidelines Published on July 23, 2023 Save Rate PRINT Share Close Credit: Greg Dupree; Prop Stylist: Christine Keely; Food Stylist: Melissa Gray Active Time: 25 mins Total Time: 1 hr Servings: 8 Servings Jump to recipe Calling all pickle lovers—this potato salad is for you! Pickle relish is a key ingredient in most potato salad recipes, adding a nice tangy crunch that contrasts with the creamy texture. Since you can’t have too much of a good thing, we piled on the pickles, adding more chopped pickles and pickled okra to turn this potato salad into a pickle party! This dish gets even more tasty overnight, so feel free to make it ahead of time. Dill Pickle Dip Editor's Note: This recipe was developed by Melissa Gray; the recipe tips were written by Josh Miller. Cook Mode (Keep screen awake) Ingredients 3 lb. petite red potatoes, scrubbed and cut into eighths 3 Tbsp., plus 1 tsp. kosher salt, divided 1/3 cup mayonnaise 2 Tbsp. dill pickle relish 1 Tbsp. chopped fresh dill, plus more for garnish 1/2 tsp. black pepper, plus more for garnish 1/2 cup chopped spicy pickled okra plus 1 Tbsp. juice from jar and more okra for garnish 1/2 cup bread-and-butter pickle chips, plus more for garnish Directions Add potatoes, 3 tablespoons of the salt, and cold water to cover potatoes by 1 inch in a medium Dutch oven. Bring to a boil over high; reduce heat to medium-low. Cook, stirring occasionally, until fork-tender, 10 to 15 minutes. Drain well, and rinse with cold water. Let cool slightly in colander, about 15 minutes. Meanwhile, whisk together mayonnaise, relish, dill, black pepper, 1 tablespoon pickled okra juice, and remaining 1 teaspoon salt in a large bowl. Add cooled potatoes, chopped okra, and pickle chips; stir together until combined. Serve immediately, or store, covered, in refrigerator up to 24 hours. Make Ahead This side will hold overnight in the fridge if well covered. Combine the ingredients in the serving bowl so you can grab and go when it’s cookout time. Save Rate Print