Dill Pickle Potato Salad
Dill Pickle Potato Salad is a creamy, tangy twist on the classic, featuring tender potatoes, crunchy pickles, fresh dill, and a zesty, creamy dressing. This bold, flavorful potato salad is perfect for any picnic or barbecue!
Potato Salad with Dill Pickles
You can never have too many choices for side dishes. I prefer to go light on the main course and heavy on the sides. Give me a Green Chile Turkey Burger (sans bun) plus all the sides.
If you’re a dill pickle lover, you’ll enjoy this flavorful potato salad. We’re using diced pickles plus fresh dill for a lick smacking salad. I promise, you’re going to love it!
Why This Recipe Works:
- CREAMY POTATO SALAD – While we love Norma Jean’s Potato Salad with Miracle Whip, this version is delicious too. It uses mayonnaise and lots of dill pickles and fresh dill!
- FULL OF FLAVOR – The dill flavor really shines through in this potato salad recipe. Delicious!
- PERFECT FOR BARBECUES – Potato salad just goes with summer barbecues. Fire up the grill, through some Goat Cheese Burgers on the fire, and crack open a cold beer!
What You’ll Need:
- yellow potatoes
- dill pickles
- veggies – red onion and celery
- hard-boiled eggs
- fresh dill
- mayonnaise
- Greek yogurt
- dijon mustard
- pickle juice
- seasonings
- sugar
How to make Dill Pickle Potato Salad:
Step 1
Boil potatoes. Wash potatoes and chop them into two-inch pieces. Place potatoes in a stock pot and cover with cold water. Heat to a boil, add salt to taste (use plenty!), and simmer until fork tender.
Pour potatoes into a colander placed in the sink. Let cool, and then use your hands to remove the peel. Then break them apart into tiny pieces. Alternatively, use a knife to dice them.
Step 2
Boil eggs. Boil eggs in an instant pot or on stovetop. Remove eggs to an ice bath and then peel and chop.
Step 3
Make dressing. In a small mixing bowl, combine mayonnaise, Greek yogurt, dijon mustard, pickle brine, sugar, and seasonings. Use a whisk to mix well.
Step 4
Combine salad ingredients. Combine salad ingredients in a mixing bowl – the potatoes, eggs, diced pickles, celery, red onion, and fresh dill.
Step 5
Add dressing. Pour dressing over the potato salad and stir to mix well. Add additional kosher salt and freshly ground black pepper to taste.
Step 6
Chill salad. Place dill pickle potato salad in the refrigerator to chill for a couple of hours. This will allow the flavors to meld together.
Step 7
Serve. Serve pickle potato salad with your favorite main dish recipes.
Store potato salad in an airtight container in your refrigerator for up to three days.
What to serve with dill pickle potato salad:
- GRILLED MEATS – Grilled Filet Mignon, Grilled Caprese Chicken, and Grilled Salmon Burger Recipe.
- BAKED MAINS – Baked Lemon Garlic Chicken, Stuffed Buffalo Chicken Breasts, Baked Asian Salmon in Foil.
- OTHER – Pair with your favorite deli sandwich, Spicy Sloppy Joes, or Pressed Cuban Sandwiches.
Recipe FAQs:
Yukon Gold or red potatoes are best because they hold their shape well and have a creamy texture.
Yes, it actually tastes better after chilling for a few hours, allowing the flavors to meld.
Yes, try crispy bacon, shredded cheese, or even a bit of horseradish for extra flavor.
Other Delicious Salad Recipes:
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Dill Pickle Potato Salad Recipe
Ingredients
- 3 pounds Yukon Gold potatoes – peeled and quartered
- 1 cup dill pickles – chopped
- 1/3 cup red onion (optional) – sliced
- 1/2 cup celery – diced
- 6 large hard-boiled eggs – peeled and chopped
- 1/4 cup fresh dill (one bunch) – chopped
For the dressing:
- 1 cup mayonnaise with olive oil – or any mayo
- 1/2 cup full-fat Greek yogurt
- 2 Tablespoons Dijon mustard
- 2-3 Tablespoons pickle brine – or enough to thin dressing
- 2 Tablespoons granulated sugar
- 1/2 teaspoon onion powder
- kosher salt and freshly black pepper – to taste
Instructions
- Boil potatoes. Wash potatoes and chop them into two-inch pieces. Place potatoes in a stock pot and cover with cold water. Heat to a boil, add salt to taste (use plenty!), and simmer until fork tender. Pour potatoes into a colander placed in the sink. Let cool, and then use your hands to remove the peel. Then break them apart into tiny pieces. Alternatively, use a knife to dice them.3 pounds Yukon Gold potatoes plus salt to taste
- Boil eggs. Boil eggs in an instant pot or on stovetop. Remove eggs to an ice bath and then peel and chop.6 large hard-boiled eggs
- Make dressing. In a small mixing bowl, combine mayonnaise, Greek yogurt, dijon mustard, sugar, pickle brine, and seasonings. Use a whisk to mix well.1 cup mayonnaise with olive oil, 1/2 cup full-fat Greek yogurt, 2 Tablespoons Dijon mustard, 2 Tablespoons granulated sugar, 2-3 Tablespoons pickle brine, 1/2 teaspoon onion powder, kosher salt and freshly black pepper
- Combine salad ingredients. Combine salad ingredients in a mixing bowl – the potatoes, eggs, diced pickles, celery, red onion, and fresh dill.1 cup dill pickles, 1/2 cup celery, 1/3 cup red onion (optional), 1/4 cup fresh dill (one bunch)
- Add dressing. Pour dressing over the potato salad and stir to mix well. Add additional kosher salt and freshly ground black pepper to taste.
- Chill salad. Place dill pickle potato salad in the refrigerator to chill for a couple of hours. This will allow the flavors to meld together.
- Serve. Serve pickle potato salad with your favorite main dish recipes.
Notes
- Test potato salad and add extra salt, pepper, and sugar as needed.
- You may need to add extra pickle juice to thin the dressing slightly.
- Store potato salad in an airtight container in your refrigerator for up to three days.
We are all organic now, so had to substitute organic mayo for Miracle Whip (yes, I do miss MW!) also substituted honey for the sugar and added 1/2 a diced Jalapeño!
Everything SueBee makes is amazing!
Sounds great Stahr!
Oh that dill flavor! Delicious!
So good!