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Rustic Potato salad

This potato salad is full of crunch and tang! If you like mustard and dill pickles, you'll love it!
Prep Time10 mins
Cook Time35 mins
Course: Salad
Cuisine: American
Keyword: pickles, potato, salad
Servings: 8 people


  • 4 lbs small to medium red potatoes
  • 6 stalks celery
  • 1 bunch radishes
  • 5-6 dill pickles
  • 1 bunch green onions
  • cup chopped fresh dill
  • 1 cup mayonnaise
  • 2 tbsp stone ground mustard
  • 2 tbsp yellow mustard
  • ¼ cup pickle juice


  • Boil potatoes with skins left on for 35 minutes, or until they are tender. A fork should easily pierce into them.
  • While potatoes are cooling in the fridge, chop celery, radishes, dill pickles, and green onions. Set aside.
  • When potatoes are cold, chop them up, too.
  • To make the dressing, add mayonnaise, fresh dill, both types of mustard and pickle juice to a medium sized bowl Whisk together until smooth.
  • Pour dressing over chopped vegetables and stir until well coated.
  • Refrigerate until ready to serve. Enjoy!