1-First Step: Cook the potatoes until fork tender Start with 6 medium red potatoes. Place them in a large pot, cover them with water, and bring the water to a boil. Once boiling, reduce the heat slightly and simmer until the potatoes are fork tender, which usually takes about 20 to 25 minutes depending on size. Red potatoes and Yukon Golds work best here because their waxy texture helps them stay intact when stirred later. If you have a little extra time, boil the potatoes with their jackets on. That keeps them from soaking up too much water. After cooking, plunge them into cold water so they stop cooking right away. This also makes the skins easier to remove with your fingers once they are cool enough to handle.

2-Second Step: Cool, peel, and dice After the potatoes cool slightly, peel off the skins and cut them into small chunks. You want pieces that are big enough to stay satisfying but small enough to mix well with the creamy dressing. If you are meal prepping, you can cook the potatoes a day ahead and refrigerate them before peeling and cubing. That little bit of planning can make assembly much faster. Make sure the potato pieces are fully drained before moving on. Too much water will thin the dressing and dull the flavor of your easy dill pickle potato salad.

3-Third Step: Prepare the eggs and vegetables While the potatoes are cooking or cooling, prep the rest of the ingredients. Peel and chop 4 hard-boiled eggs, finely chop the 1/2 cup red onion, and chop the 2 stalks celery. Then chop the 3/4 cup dill pickles or measure out the pickle relish if that is what you are using. Slice the 1/3 cup fresh chives and chop the 1 tablespoon fresh dill. If you are cooking the eggs from scratch, steaming works very well. Steam large eggs for about 14 to 15 minutes or medium eggs for 11 to 12 minutes, then cool them in ice water. This gives you firm yolks that chop neatly without turning chalky.

4-Fourth Step: Mix the dressing base first In a large bowl, whisk together the 1/2 cup sour cream, 1 cup mayonnaise, 1 tablespoon Dijon mustard, and 3 tablespoons pickle brine. Mixing the dressing first helps the flavors blend evenly before the potatoes go in. This is one of my favorite little tricks for family gatherings because it keeps the salad creamy without overmixing the potatoes. Add the dill, salt, and black pepper now too, or hold back a little seasoning until the end. That way you can taste as you go and avoid over-salting, since pickles and brine already bring a lot of flavor.

5-Fifth Step: Fold in the potatoes and mix-ins gently Add the diced potatoes, chopped onion, celery, eggs, pickles, and chives to the bowl with the dressing. Use a spatula or large spoon to stir gently. You want everything coated, but you do not want to mash the potatoes. Slow, careful folding keeps the texture pleasant and helps the salad look neat and rustic at the same time. If you are making the salad for kids, picky eaters, or a crowd with mixed tastes, you can keep the pickle flavor moderate and serve extra chopped pickles on the side. That gives everyone a way to adjust their own plate.

6-Sixth Step: Taste and season Once everything is mixed, taste the salad and add salt and black pepper as needed. Start with a small amount, then stir and taste again. This is also the time to add a little more pickle brine if you want a stronger tang, or a pinch more mustard if you like a sharper finish. If you want a pop of color, sprinkle on the 1/4 teaspoon paprika or a little less, depending on your preference. This dish should taste creamy, salty, tangy, and fresh all at once. The dill pickle flavor should come through clearly without overpowering the potatoes.

7-Final Step: Chill before serving Cover the bowl and chill the salad until ready to serve. Cold time helps the flavors come together and gives the dressing a chance to settle into the potatoes. A short chill is helpful, but if you can give it an hour or two, the taste gets even better. Serve this dill pickle potato salad cold with grilled chicken, burgers, sandwiches, or a simple summer plate. It makes 12 servings, so it is a great option for cookouts, potlucks, and family dinners.