Dill Pickle Potato Salad
Looking for a potato salad that’s a little different, tangy, and full of flavor? This Dill Pickle Potato Salad is creamy, loaded with dill pickles, fresh dill, and just the right tang from pickle juice. It’s the perfect side dish for summer BBQs, picnics, or holiday gatherings.
Unlike traditional potato salads, this version has bright, zesty flavors that will have everyone coming back for seconds. Bonus: it’s easy to make ahead and tastes even better after sitting in the fridge for a few hours.
If you are a pickle fan, you are in for a treat! This potato salad with dill pickles is creamy and tangy and will be your new favorite cookout side dish. Get your pickles ready to go and let’s get started!
Dill pickle fan? You’ll absolutely love my Crock Pot Dill Pickle Chicken Sandwiches!
Why You’ll Love This Dill Pickle Potato Salad
- Tangy and flavorful – thanks to dill pickles and pickle juice
- Creamy texture – with just the right amount of mayonnaise
- Fresh crunch – from celery, red onion, and pickles
- Make-ahead friendly – perfect for entertaining
- Unique twist on classic potato salad everyone will love
Ingredients for Dill Pickle Potato Salad
- Red potatoes– these really are the best for potato salad because they are softer and creamier and the skin is thin so peeling isn’t necessary
- Dill pickles and pickle juice– of course! Any type of dill pickle works. You can use the small gherkins or dice up large kosher pickles; whatever you have on hand.
- Fresh dill– a must have
- Onion– I love red onion or Vidalia in this
- Celery– for a nice crunch
- Mayonnaise– for the creaminess
- Grainy mustard– for that extra something
- Seasonings– simple salt and pepper
- Equipment– Cutting board, large pot to boil the potatoes, a sharp knife, measuring cups and spoons, large mixing bowl, airtight containers for storage
How to Make Dill Pickle Potato Salad
- Cook the potatoes: Add the potato chunks to a large pot and cover with cold water. Add 1 tablespoon of salt and bring to a boil over medium-high heat. Cook until just fork-tender, about 20 minutes. Drain and set aside to cool completely.
- Make the dressing: In a large mixing bowl, whisk together mayonnaise, mustard, dill, pickle juice, ½ teaspoon salt, and pepper until smooth.
- Combine ingredients: Add cooled potatoes, onion, celery, and sliced dill pickles to the dressing. Toss well to combine.
- Chill before serving: Refrigerate potato salad for at least 2–3 hours or overnight. Taste and add more salt, pepper, or dill as desired.
Tips and Tricks
- Use red potatoes – They hold their shape better than russets when boiled.
- Let it chill – Refrigerating allows the flavors to meld together beautifully.
- Adjust tanginess – Add more pickle juice if you like it extra tangy.
- Fresh dill matters – Fresh dill has a brighter flavor than dried, but you can use dried in a pinch.
- Add extras – Hard-boiled eggs or chopped green onions make a tasty variation.
Storage
Store in an airtight container in the fridge for up to 3–4 days. Flavors intensify after a few hours, so make ahead for the best taste.
Serving Suggestions
Serve this tangy potato salad alongside these tasty mains:
- BBQ Beef Sliders
- Crock Pot BBQ Chicken Drumsticks
- BBQ Ribs
- Slow Cooker BBQ Chicken Sandwiches
- Pulled Pork Sandwiches
- Old Fashioned City Chicken
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Video How To Make Dill Pickle Potato Salad
Dill Pickle Potato Salad
Equipment
Ingredients
- 3 pounds red potatoes potatoes cleaned and cut in chunks
- 1 1/2 tsp salt
- 1/2 tsp ground black pepper
- 3/4 cup mayonnaise
- 2 tbsp grainy mustard
- 1/4 cup chopped fresh dill
- 1/4 cup dill pickle juice
- 1/2 red or Vidalia onion diced
- 4 celery stalks diced
- 1/3 cup sliced dill pickles
Method
- Add the potato chunks to a large pot and cover with cold water. Add 1 tsp salt and bring to a boil over medium-high heat.
- Cook until just fork tender, about 20 minutes. Drain and set aside to cool completely.
- Meanwhile, in a large mixing bowl, whisk together the mayonnaise, mustard, fresh dill, pickle juice, 1/2 tsp salt and pepper.
- Add the cooled potatoes, onion, celery and the sliced dill pickles to the dressing. Toss well to combine.
- Refrigerate potato salad for at least 2-3 hours before serving or overnight. Add more salt, pepper and dill to taste.
Nutrition
Notes
-
- Use red potatoes – They hold their shape better than russets when boiled.
- Let it chill – Refrigerating allows the flavors to meld together beautifully.
- Adjust tanginess – Add more pickle juice if you like it extra tangy.
- Fresh dill matters – Fresh dill has a brighter flavor than dried, but you can use dried in a pinch.
- Add extras – Hard-boiled eggs or chopped green onions make a tasty variation.
- Start the potatoes in cold water and bring to a boilTry bread and butter pickles for a sweeter salad
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