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Spicy Dill Pickle Potato Salad

  • Yield: 6 to 8 servings


  • 3 pounds small yukon gold potatoes, well scrubbed and quartered
  • 1 1/2 teaspoons salt
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons buttermilk
  • 2 tablespoons Dijon mustard
  • 2 teaspoons Spicy Dill Pickle juice
  • 1 teaspoon minced garlic
  • 1 teaspoon chopped fresh dill
  • 1/4 teaspoon ground black pepper
  • Pinch cayenne
  • 3 hard boiled eggs, peeled and cut into 1/2-inch pieces
  • 1/2 cup chopped Spicy Dill Pickles
  • 1/3 cup chopped red onions


  • In a large pot, combine the potatoes with 1 teaspoon of salt and enough water to cover by 1-inch. Bring to a boil. Lower the heat and simmer until the potatoes are fork tender, 10 to 12 minutes. Drain and let cool slightly.
  • In a bowl, whisk together the mayonnaise, sour cream, buttermilk, mustard and pickle juice. Add the garlic, dill, remaining 1/2 teaspoon of salt, pepper, and cayenne, and whisk to combine. Place the potatoes in a large bowl and add the dressing, tossing to coat evenly. Add the eggs, pickles, onions and toss to combine. Adjust seasoning, to taste.
  • Refrigerate until cool, 2 to 3 hours, before serving.