Dill Pickle Potato Salad Recipe
If you’re hunting for the ultimate side dish to brighten any picnic, barbecue, or family dinner, look no further than Dill Pickle Potato Salad. This zippy, creamy salad bursts with tangy pickle flavor, crunchy veggies, and a creamy dressing that hugs every bite of perfectly cooked potatoes. It’s not just a potato salad—it’s a flavor-packed comfort dish with a crave-worthy twist that keeps everyone coming back for more!
Ingredients You’ll Need
The best part about making Dill Pickle Potato Salad is how easily these everyday ingredients come together to make something truly special. Each one adds its own magic—whether it’s crunch, tang, creaminess, or a pop of color—to the final dish.
- Yukon Gold potatoes (2 pounds, peeled and cubed): These lend buttery flavor and a naturally creamy texture that soaks up the tangy dressing beautifully.
- Dill pickles (1 cup, chopped): The star of the show! Chopped pickles bring bold, vinegary tang and irresistible crunch.
- Pickle juice (1/2 cup): This briny nectar amplifies the dill flavor and gives your salad its signature zing.
- Mayonnaise (1/2 cup): The base for a luscious, creamy dressing that ties everything together.
- Sour cream (1/4 cup): Adds cool, subtle tang and a light, silky finish to the dressing.
- Dijon mustard (1 tablespoon): A small spoonful delivers mild punch and depth that balances the richness.
- Red onion (1/4 cup, chopped): Crisp, sharp, and colorful—just what you need for a little bite.
- Fresh dill (2 tablespoons, chopped): Infuses every forkful with herby freshness that screams “summer!”
- Celery (2 stalks, finely chopped): Adds more crunch and classic potato salad flair.
- Salt and pepper (to taste): Essential for making all those flavors pop!
- Optional: Chopped hard-boiled eggs for garnish: Bring a little extra protein and richness—plus they look gorgeous on top.
How to Make Dill Pickle Potato Salad
Step 1: Boil the Potatoes
Start by placing your cubed Yukon Gold potatoes in a large pot, covering them with cold water. This helps them cook evenly. Bring the water to a boil, then lower the heat and simmer until the potatoes are fork-tender—about 10 to 12 minutes. You want them cooked through but not mushy, so give them a quick test before draining. Let them cool just slightly so they don’t melt your creamy dressing later.
Step 2: Mix the Creamy Dressing
In a big mixing bowl, whisk together the pickle juice, mayonnaise, sour cream, and Dijon mustard until smooth and creamy. This is where the magic starts: the tang from the pickle juice and mustard blends with the cool, rich base to create an irresistible dressing that clings to every potato cube.
Step 3: Combine the Good Stuff
Add your cooled potatoes, chopped dill pickles, red onion, celery, and fresh dill to the bowl with the dressing. Gently toss everything together so the potatoes are coated but don’t break apart. Season with salt and plenty of freshly cracked black pepper to taste—you’ll really notice how it lifts all the flavors.
Step 4: Chill for Maximum Flavor
For the very best Dill Pickle Potato Salad, patience is a virtue. Cover and chill your salad in the refrigerator for at least one hour. This lets the flavors meld into something even more delicious and gives the potatoes time to absorb the tangy, herby dressing. It’s absolutely worth the wait.
Step 5: Garnish and Serve
Just before serving, sprinkle on chopped hard-boiled eggs or a bit of extra dill for color and extra flavor. The pretty green flecks and sunny yolks make the finished salad irresistible—dig in and listen for the happy sighs around the table!
How to Serve Dill Pickle Potato Salad
Garnishes
Top your Dill Pickle Potato Salad with a generous scatter of fresh dill, finely sliced green onions, or classic chopped hard-boiled eggs. These finishing touches don’t just add beauty—they amp up the aroma and flavor in every bite. If you love a little crunch, sprinkle some extra chopped pickles across the top just before serving.
Side Dishes
This salad pairs perfectly with summer grilling favorites: think juicy burgers, grilled hot dogs, smoky sausages, or veggie kebabs. It plays especially well at picnics alongside sweet corn, tangy coleslaw, or baked beans. For lighter fare, try it with cold sandwiches or even as part of a brunch spread with quiche or smoked salmon.
Creative Ways to Present
Give Dill Pickle Potato Salad a whimsical twist by serving it in wide-mouthed mason jars for outdoor parties, or spooning it into lettuce cups for a more elegant, crisp vessel. For potlucks, bring it in a bright serving bowl lined with extra pickle slices and a ring of fresh dill around the rim for show-stopping appeal.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully in the fridge. Store Dill Pickle Potato Salad in an airtight container for up to three days. Just give it a quick stir before serving again to re-blend any dressing that may have settled at the bottom.
Freezing
While freezing potato salads isn’t recommended—because the creamy dressing can separate and the potatoes may turn mushy—you can prep all the mix-ins and the dressing a day ahead, storing them separately until ready to combine and serve fresh. This keeps everything vibrant and tasty.
Reheating
This dish truly shines when served chilled, but if you prefer it closer to room temperature, just let it sit out for 15 minutes before serving. Avoid microwaving, as the dressing can split and lose its delightful texture and flavor.
FAQs
Can I use a different type Side Dish
Absolutely! While Yukon Golds are prized for their buttery texture, red potatoes or even baby potatoes work well since they hold their shape and don’t get grainy. Try to avoid russet potatoes—they’re a bit too starchy for this vibrant salad.
Is Dill Pickle Potato Salad vegetarian?
Yes, this recipe is fully vegetarian as written, especially if you skip the optional hard-boiled egg garnish. You get all the classic richness and flavor with no meat or meat products.
Can I make Dill Pickle Potato Salad the night before?
Making Dill Pickle Potato Salad one day in advance is actually the secret to even better flavor! The dressing seeps into the potatoes, the pickles mellow, and the herbs infuse every bite. Just add any garnish right before serving for the prettiest presentation.
What can I use instead of mayonnaise?
If you’re looking for a mayo-free twist, try swapping in plain Greek yogurt or an avocado-based dressing. Both options keep the salad creamy while adding their own tangy spin. For an egg-free or vegan version, plant-based mayos work wonderfully too.
How do I make it even tangier?
If you want your Dill Pickle Potato Salad to really sing with sourness, add another splash or two of pickle juice or a touch of white vinegar. Taste as you go so you end up with the perfect level of zip for your crew.
Final Thoughts
If you’re craving an irresistibly creamy side that’s bursting with brightness and crunch, it’s time to try Dill Pickle Potato Salad for your next gathering. It’s easy, it’s crowd-pleasing, and it just might steal the spotlight from your main dish. I hope you love it as much as I do—happy cooking!
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Dill Pickle Potato Salad Recipe
- Total Time: 1 hour 32 minutes (includes chilling)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Dill Pickle Potato Salad is a creamy and tangy side dish perfect for summer picnics. Tender Yukon Gold potatoes are combined with crunchy dill pickles, red onion, celery, and a flavorful dressing for a delicious twist on traditional potato salad.
Ingredients
Potato Salad:
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1 cup chopped dill pickles
- 1/2 cup pickle juice
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1/4 cup chopped red onion
- 2 tablespoons chopped fresh dill
- 2 celery stalks, finely chopped
- Salt and pepper to taste
Garnish:
- Optional chopped hard-boiled eggs for garnish
Instructions
- Cook Potatoes: Place cubed potatoes in a pot, cover with water, and boil until tender.
- Prepare Dressing: Whisk pickle juice, mayonnaise, sour cream, and Dijon mustard in a bowl.
- Combine Ingredients: Add potatoes, pickles, onion, celery, and dill to the dressing. Season with salt and pepper.
- Chill and Serve: Refrigerate for at least 1 hour before serving. Garnish with hard-boiled eggs or extra dill.
Notes
- For extra tang, add more pickle juice or a splash of white vinegar.
- This salad is best served cold and can be made a day ahead for even better flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 2g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg
