If you love the tangy crunch of dill pickles paired with the creamy comfort of potato salad, then you are absolutely going to adore this Dill Pickle Potato Salad Recipe. It’s a fresh, vibrant twist on a classic picnic favorite that brings bright, zesty flavors in every bite. Creamy, herbaceous, and just a little bit tangy, this salad is a guaranteed crowd-pleaser that’s as perfect for summer gatherings as it is for a cozy family dinner. Plus, it’s incredibly simple to make, packing a lot of personality with just a handful of ingredients you probably already have on hand.
Ingredients You’ll Need
Gathering the right ingredients is half the fun—and half the magic. Each item in this Dill Pickle Potato Salad Recipe plays a specific role, creating a perfect balance of creaminess, tang, texture, and freshness that makes this salad sing.
- 2 lbs baby potatoes or Yukon Gold potatoes, peeled and cubed: These provide the creamy, tender base, with Yukon Golds adding a buttery richness.
- 1 cup dill pickles, diced (plus a little of the pickle juice): The star ingredient for that unmistakable tang and crunch.
- 2 large boiled eggs, chopped: Adds a smooth, rich texture and subtle earthiness.
- 1/2 small red onion, finely diced: Brings a mild pungency and a pop of color.
- 1/2 cup celery, finely chopped: Offers a crisp, fresh contrast to the soft potatoes.
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill): Infuses the salad with fresh herbaceous brightness.
- 1 cup mayonnaise: The creamy binder that holds everything together beautifully.
- 1/4 cup sour cream: Adds a slight tang and extra creaminess.
- 1 tablespoon Dijon mustard: Delivers a gentle spicy kick to the dressing.
- 2 tablespoons pickle juice (from the pickles): Enhances the dill pickle flavor and adds acid to balance richness.
- 1 teaspoon garlic powder: Provides a warm, savory depth.
- 1 teaspoon onion powder: Adds subtle sweetness and complexity.
- Salt and pepper to taste: Essential for seasoning and bringing out all the flavors.
How to Make Dill Pickle Potato Salad Recipe
Step 1: Boil the Potatoes
Start by placing your peeled and cubed potatoes in a large pot and covering them with water. Bring the water to a boil and cook the potatoes for about 10 to 12 minutes, or until they’re tender enough to be pierced easily with a fork. This ensures they stay soft but hold their shape perfectly in the salad. Once cooked, drain well and set them aside to cool just a bit before assembling your salad.
Step 2: Prepare the Dressing
In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, pickle juice, garlic powder, onion powder, salt, and pepper until the dressing is smooth and creamy. This combination creates a rich, tangy sauce that ties the whole salad together with just the right punch and a hint of spice. Set this aside while your potatoes cool.
Step 3: Assemble the Salad
Grab a large mixing bowl and combine the cooled potatoes with your diced dill pickles, chopped boiled eggs, red onion, celery, and fresh dill. Pour the dressing over the entire mixture and gently toss everything together until each bite is evenly coated. Be careful not to mash the potatoes—you want them chunky and inviting, with just the right amount of creaminess to hold everything together.
Step 4: Chill and Serve
For the best flavor, refrigerate your Dill Pickle Potato Salad Recipe for at least 1 to 2 hours. This rest time lets all those wonderful flavors meld together beautifully, enhancing the tang of the pickles and the freshness of the herbs. Serve it chilled, and watch as this creamy, zesty salad disappears from the bowl faster than you can say “pass me another helping!”
How to Serve Dill Pickle Potato Salad Recipe
Garnishes
A sprinkle of freshly chopped dill or a few extra pickle slices on top makes the salad look as fabulous as it tastes. You could also add some chopped hard-boiled eggs or a dash of smoked paprika if you want an added touch of color and flavor. These little garnishes elevate the dish to party-friendly status, making it irresistible at any gathering.
Side Dishes
This dill pickle potato salad pairs wonderfully with classic BBQ dishes like grilled chicken, ribs, or juicy burgers. It’s the perfect cool and creamy foil to spicy or smoky flavors. You can also serve it alongside sandwiches or fried fish for a nostalgic diner-style meal that everyone will love.
Creative Ways to Present
Looking to impress? Serve the Dill Pickle Potato Salad Recipe in individual glass cups for charming picnic portions, or pile it on a bed of fresh lettuce leaves for a crisp, green contrast. You can even get fancy and use it as a filling for savory crepes or stuff it inside pita pockets with fresh greens for a fun twist on lunch.
Make Ahead and Storage
Storing Leftovers
Once mixed and chilled, store any leftovers in an airtight container in the refrigerator. This salad keeps beautifully for up to 3 days, making it a perfect make-ahead dish. Keep in mind, the flavors deepen as it sits, sometimes tasting even better the next day.
Freezing
Dill pickle potato salad is best enjoyed fresh or refrigerated rather than frozen. Freezing can cause the potatoes to become mushy and the texture of the dressing to separate. For best results, prepare only what you plan to eat within a few days and avoid freezing.
Reheating
This salad is meant to be served cold or at room temperature, so reheating isn’t necessary. If you prefer, you can let it sit out for 15 to 20 minutes before serving to take some chill off, which lets the flavors open up nicely.
FAQs
Can I use regular pickles instead of dill pickles?
While you can, dill pickles give this potato salad its signature tangy, herbaceous flavor that balances perfectly with the creamy dressing. Using regular sweet pickles will change the flavor profile and make it sweeter rather than tangy.
Is it okay to use dried dill instead of fresh?
Yes, dried dill can be used if fresh is not available. Use about half the amount since dried dill is more concentrated. Fresh dill, however, brings a brighter, fresher taste that really makes the salad pop.
What type of potatoes work best?
Yukon Gold or baby potatoes are ideal for this recipe because they hold their shape well after boiling and have a naturally creamy texture. Russets can be used but might result in a softer, more crumbly salad.
Can I make this salad vegan?
To make a vegan version, substitute the mayonnaise and sour cream with plant-based alternatives and omit the boiled eggs. Consider adding extra celery or cucumber for crunch and a little cashew cream for richness.
How long can I prepare this salad in advance?
This salad can be made up to one day in advance and stored in the refrigerator. Allow it to chill for at least a couple of hours for the best flavor, but avoid making it too far ahead to keep the potatoes’ texture fresh.
Final Thoughts
If you’re searching for a potato salad that’s bursting with flavor and a little unexpected tang, this Dill Pickle Potato Salad Recipe is your new go-to. It’s simple enough for busy weeknights but special enough for weekend cookouts, promising to brighten any meal with its creamy, zesty charm. Give it a try—you’re bound to fall in love with its delightful crunch and herby freshness just like I did.
Print
Dill Pickle Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 25 minutes (plus chilling time)
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Description
This Dill Pickle Potato Salad is a tangy and creamy side dish perfect for summer cookouts or family gatherings. Featuring tender baby potatoes, crisp dill pickles, and a zesty dressing made with mayonnaise, sour cream, and pickle juice, it delivers a unique twist on classic potato salad with a refreshing dill flavor and a hint of mustard.
Ingredients
Potatoes and Mix-ins
- 2 lbs baby potatoes or Yukon Gold potatoes, peeled and cubed
- 1 cup dill pickles, diced (plus a little of the pickle juice)
- 2 large boiled eggs, chopped
- 1/2 small red onion, finely diced
- 1/2 cup celery, finely chopped
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
Dressing
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons pickle juice (from the pickles)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Boil the Potatoes: In a large pot, place the cubed potatoes and cover them with water. Bring to a boil and cook for 10-12 minutes or until the potatoes are tender when pierced with a fork. Drain the potatoes and let them cool slightly.
- Prepare the Dressing: In a medium bowl, combine the mayonnaise, sour cream, Dijon mustard, pickle juice, garlic powder, onion powder, salt, and pepper. Whisk these ingredients until smooth and well combined to create a creamy and flavorful dressing.
- Assemble the Salad: In a large mixing bowl, add the cooled potatoes, chopped dill pickles along with a bit of pickle juice for extra tang, chopped boiled eggs, finely diced red onion, chopped celery, and fresh dill. Pour the dressing over the salad and gently toss everything to coat evenly without mashing the potatoes.
- Chill and Serve: Refrigerate the potato salad for at least 1-2 hours before serving. This chilling time allows the flavors to meld beautifully. Serve the salad cold as a refreshing side dish.
Notes
- Use baby potatoes or Yukon Gold for the best texture and flavor; avoid starchy varieties to prevent mushiness.
- Boil potatoes gently to avoid breaking them apart and maintain their shape.
- Adjust the amount of pickle juice to your taste preference for tanginess.
- This salad can be made a day ahead and stored covered in the refrigerator.
- Optional: Garnish with extra dill or paprika before serving for added color and aroma.
