Dill Pickle Potato Salad
This Dill Pickle Potato Salad is a creamy, tangy twist on the classic, loaded with tender baby potatoes, crunchy dill pickles, crisp celery, red onion, fresh dill, and chopped eggs.
Tossed in a zippy pickle juice and mustard dressing, it’s a flavor-packed summer side dish that’s perfect for BBQs, potlucks, picnics, and family dinners.
Why This Recipe is a Winner!
- Easy to make – Simple ingredients and straightforward steps make this potato salad perfect for cooks of any skill level.
- Great for making ahead – Chilling gives all those tangy, savory flavors time to come together.
- Perfect for summer entertaining – Serve it at BBQs, cookouts, picnics, potlucks, and family gatherings.
- Easy to customize – Add extra pickle juice for more tang, increase the dill, or adjust the mustard to suit your taste.
- A fun twist on classic potato salad – It has everything people love about traditional potato salad with an irresistible dill pickle upgrade.
Prep Time:
20 minutes
Cook Time:
15 minutes
Yield:
Serves 8
Ingredients You'll Need
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don't miss out on any important tips and tricks!
Step By Step Instructions
STEP 1:
I cut baby potatoes in half and boiled them until fork fork tender.
I drained the potatoes and set them aside to cool.
STEP 2:
I whisked together mayonnaise, dill pickle juice, red wine vinegar, mustard, salt and pepper in a mixing bowl.
STEP 3:
I poured the cooked potatoes, chopped dill pickles, celery, red onions, hard boiled eggs and fresh dill into a large bowl.
STEP 4:
I poured the dressing over top and tossed everything together gently.
Then I chilled the salad for about 2 hours to allow the flavours to meld together.
Every bite of this Dill Pickle Potato Salad is creamy, tangy, and loaded with tender potatoes, crunchy pickles, crisp veggies, fresh dill, and rich bits of egg.
Serve it chilled alongside burgers, grilled meats, or sandwiches for a refreshing, flavor-packed side dish that will have everyone going back for another scoop.
If you are looking for the perfect side dish for your next potluck or gathering, then you need to try this Dill Pickle Potato Salad!
Frequently Asked Questions
Can I make Dill Pickle Potato Salad ahead of time?
- Yes! This potato salad is actually even better after chilling for a few hours because the potatoes have time to soak up all that tangy pickle flavor. You can prepare it up to a day ahead and keep it covered in the refrigerator.
Do I need to peel the baby potatoes?
- No. Baby potatoes have thin, tender skins, so there’s no need to peel them. Leaving the skins on also gives the salad a nice rustic texture.
How do I know when the potatoes are cooked?
- The potatoes are ready when they’re fork-tender but still hold their shape. Avoid overcooking them or they may become mushy when you mix the salad.
How long does Dill Pickle Potato Salad last in the refrigerator?
- Store leftovers in an airtight container in the refrigerator and enjoy them within 3–4 days. Keep the salad refrigerated until you’re ready to serve it.
Dill Pickle Potato Salad
This Dill Pickle Potato Salad is a creamy, tangy twist on the classic, loaded with tender baby potatoes, crunchy dill pickles, crisp celery, red onion, fresh dill, and chopped eggs.
Tossed in a zippy pickle juice and mustard dressing, it’s a flavor-packed summer side dish that’s perfect for BBQs, potlucks, picnics, and family dinners.
Ingredients
- 1.5 lbs baby potatoes, cut in half before boiling
- ¾ cup chopped dill pickles
- ½ cup diced celery
- 4 hard-boiled eggs, chopped
- 1 small red onion, finely diced
- ¼ cup fresh dill, chopped
For the Dressing:
- ¾ cup mayonnaise
- ¼ cup dill pickle juice
- 1 tablespoon red wine vinegar
- 1 tablespoon yellow mustard
- Salt and black pepper, to taste
Instructions
- Place the halved baby potatoes in a large pot and cover with cold water. Season generously with salt. Bring to a boil and cook for 8–10 minutes, or until fork-tender. Drain and let them cool slightly.
- While the potatoes are cooking, chop the celery, red onion, dill pickles, fresh dill, and hard-boiled eggs.
- In a medium bowl, whisk together the mayonnaise, dill pickle juice, red wine vinegar, and mustard. Season to taste with salt and pepper.
- In a large mixing bowl, gently toss the slightly warm potatoes with the chopped veggies, pickles, eggs, and fresh dill. Pour the dressing over and stir until everything is evenly coated.
- Cover the salad and refrigerate for at least 1–2 hours to let the flavors come together.
- Before serving, give it a final taste. Add more salt, pepper, or even a splash of extra pickle juice if you like it extra zippy!
- Enjoy!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 300Total Fat: 21gSaturated Fat: 4gUnsaturated Fat: 17gCholesterol: 103mgSodium: 631mgCarbohydrates: 23gFiber: 3gSugar: 4gProtein: 6g
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Hi! My name is Erin and I have been here since 2016 sharing simple family friendly recipes that can be prepared by any home cook. Get ready to whip up delicious meals in no time!
