Pickle and Pearl Onion Potato Salad

Name: Pickle and Pearl Onion Potato Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs baby potatoes, cooked and halved; 1 cup dill pickles, smashed and roughly chopped; 1 cup pickled pearl onions; 2 tbsp pickling brine, from the pearl onion jar; 1 tsp MSG (monosodium glutamate); 1 cup mayonnaise; 1 tbsp Dijon mustard; 1/2 cup fresh dill, chopped; 2 green onions, sliced; salt, to taste; freshly ground black pepper, to taste

This Pickle and Pearl Onion Potato Salad combines creamy mayonnaise with tangy dill pickles, pickled pearl onions, and fresh dill for a savory twist on the classic side dish. The pickling brine adds brightness and umami depth, making it ideal for those who crave bold, tangy flavors.

🌍American 🏷️Potato salad 🏷️Pickle 🏷️Pearl onion 🏷️Dill Creamy

🏷️

🏷️Savory

-0:00

logagmonTikTok

Total

30 min

Servings

6

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by logagm

-0:00

logagmonTikTok

Ingredients

2 lbs baby potatoes, cooked and halved
1 cup dill pickles, smashed and roughly chopped
1 cup pickled pearl onions
2 tbsp pickling brine, from the pearl onion jar
1 tsp MSG (monosodium glutamate)
1 cup mayonnaise
1 tbsp Dijon mustard
1/2 cup fresh dill, chopped
2 green onions, sliced
salt, to taste
freshly ground black pepper, to taste

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Instructions

1
In a large mixing bowl, add the cooked and halved baby potatoes.
2
On a cutting board, smash the dill pickles with the flat side of a knife, then roughly chop them. Add the pickles to the bowl with the potatoes.
3
Add the pickled pearl onions and a splash of their brine to the bowl.
4
Season the mixture with MSG.
5
Add the mayonnaise and Dijon mustard to the bowl.
6
Chop the fresh dill and slice the green onions, then add them to the bowl.
7
Season with salt and freshly ground black pepper to taste.
8
Cover the bowl with a lid and shake vigorously until all ingredients are well combined and the salad is creamy.
9
Serve immediately or chill before serving.

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Tips & Notes

Pro tips

Cool potatoes completely before mixing with mayo to prevent the dressing from breaking or becoming oily.
Use the pickling brine from the pearl onion jar—it adds acidity and flavor that complements the creamy base.
Chop pickles into small, uniform pieces so they distribute evenly throughout the salad and provide consistent tanginess in each bite.
Reserve fresh dill and green onions to add just before serving; they will stay vibrant and prevent the salad from becoming watery.

Substitutions

Dill pickles → bread-and-butter pickles (sweeter result, less tangy)
Mayonnaise → Greek yogurt or sour cream (tangier, lighter texture)
Fresh dill → fresh tarragon or parsley (different herbal note)
Dijon mustard → whole grain mustard (grainier texture, milder flavor)

Storage & make-ahead

Refrigerate in an airtight container for up to 3 days. The salad will absorb more brine over time; add fresh dill or a dollop of mayo before serving if it dries out.

Common Questions

Can I make this potato salad ahead of time?

Yes. Assemble up to 4 hours ahead and refrigerate. Add fresh dill and green onions just before serving to preserve color and texture.

What type of pickles work best for this recipe?

Dill pickles are traditional, but any brined pickle variety works. Use full-sour or half-sour pickles for tanginess without excessive sweetness.

Can I substitute the MSG?

MSG amplifies savory depth. Omit it or replace with 1/2 tsp soy sauce or an extra 1/4 tsp salt, though the umami impact will differ.

How do I prevent the potatoes from becoming mushy?

Cut potatoes in half before cooking and test for doneness at 12–15 minutes. They should be fork-tender but still hold their shape. Cool completely before dressing.