Martha's Dilly Potato Salad

Martha's Dilly Potato Salad

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Maureen Martin


This is my sweetie's family's potato salad recipe. It is the first potato salad I actually ~liked.~ Before that, I merely tolerated the stuff (eventually I re-tasted my own mother's recipe [see Mom's Tangy Potato Salad] and found it delightful as well...but I hate to admit...I still like this one better. Shhhh! Don't tell Mom!)

This potato salad is very savory and loaded with dill flavor from the pickles. YUM!

(Be sure to check out my low carb variation at the end--if you're doing a low carb diet, this is guaranteed to satisfy your craving for potato salad!)


★★★★★ 1 vote

8 - 10
30 Min
35 Min
Stove Top



  • 6
    large baking potatoes
  • 6
    hard boiled eggs
  • 1/2
    medium onion (preferably vadalia)
  • 16 oz
    jar hamburger dill pickles (martha's recipe specifies heinz - see note below)

  • 2
    eggs, beaten
  • 1/2 c
  • 3/4 c
    dill pickle juice (from above)
  • 2 Tbsp

  • 3 Tbsp
    yellow mustard
  • 1/4 - 1/3 c
  • 6
    cooked egg yolks (from above)
  • To taste
    salt and pepper

How to Make Martha's Dilly Potato Salad


  1. Peel potatoes, then cut into large chunks and boil until cooked through, but still firm. Drain and cool. Chop into large bowl when cool enough to handle.
  2. While potatoes are cooking, peel eggs, remove & reserve yolks, then chop the whites. Add to potatoes when they are done. Chop the onion and add to mixture. Chop the hamburger dill slices into halves or quarters and add to potato mixture. Reserve dill pickle juice.
  3. Combine the DRESSING PART 1 ingredients in a small sauce pan. Heat on medium high, stirring slowly, until mixture comes to rolling boil. Remove from heat and add the DRESSING PART 2 ingredients except salt and pepper). Mix all well together, mashing yolks into mixture until smooth. Adjust mixture with mayo or mustard to desired consistency.
  4. Pour dressing over potato salad mixture, carefully turning ingredients to coat and mix. Add salt and pepper to taste. Let stand covered in refrigerator for two hours to allow flavors to marry. Serve cold.
  5. Variation:
    Go Low Carb! Try subbing a large head (or 2 small heads) of steamed cauliflower for the potatoes, and 3 - 6 Splenda packets for the sugar (don't use aspartame/NutraSweet as it will not withstand boiling).

    If you are sensitive to potatoes or limiting carbohydrates, or just trying to cut calories in general (in which case you may want to sub in some low calorie mayo), this is a great way to experience potato salad flavor since most of the ingredients are low carb and the taste comes primarily from the dressing.

    While doing the Atkins Diet I once took this version to my sweetie's family get-together (from whence this potato salad recipe originates). I never told them a thing (as suggested by my sweetie, himself--normally I play all my cards face up). If anyone noticed, they didn't say a word to me, and in fact, it garnered the usual compliments. Since the stuff disappeared as it always had, I figured it was a success.
    In the past couple of years it has become increasingly difficult to find Heinz pickles on the grocery shelf. According to the articles I've read Heinz is being tight-lipped about why as no answers have been forthcoming from them. If you're desperate for Heinz pickles, you CAN order them online, but only in case lots of larger jars. The good news is that pickles keep nearly forever on the shelf and half that long opened in the fridge, so one needn't worry about them going bad while you're using them up (just make sure in the fridge that all the pickles are below the surface of the liquid if you go long periods between eating them as I do)!

Printable Recipe Card

About Martha's Dilly Potato Salad

Course/Dish: Potatoes Potato Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian Soy Free Low Carb
Other Tag: Heirloom

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