This creamy, tangy Dill Pickle Potato Salad brings the zest of dill pickles together with tender potatoes for a summer side dish that’s perfect for barbecues, potlucks, or a simple family picnic.
If someone had told me thirty years ago that I’d be smitten with a potato salad starring dill pickle juice, I’d have raised an eyebrow. Yet here we are—this Dill Pickle Potato Salad is my go-to whenever I want a twist on the classic creamy potato salad recipe. The bright dill flavor from crunchy pickles and pickle juice cuts through the richness of the dressing, making it lighter on your plate yet bursting with tang. I first whipped this up at a neighborhood barbecue in July, and folks couldn’t stop raving about how refreshing it tasted alongside grilled chicken and corn. Plus, this side dish packs in vitamin C from fresh dill and keeps well in the fridge for days. You know what? It’s exactly the kind of recipe you’ll crave all summer long.
Why You’ll Love This Recipe
- No oven required—just boil and chill
- Ready in under an hour (with time to spare for a nap!)
- Creamy dressing with a tangy dill pickle punch
- Perfect for summer barbecues, picnics, and potlucks
- Make it a day ahead—flavors meld beautifully overnight
- Kid-approved (and secretly sneaks in extra veggies)
- Easily scaled up for a crowd or pared down for two
- Gluten-free, vegetarian, and easily adapted to dairy-free
Ingredients
• 2 pounds Yukon Gold potatoes (about 6 medium), scrubbed and cut into 1-inch cubes
• 1 cup dill pickle slices, chopped (Kirby or Claussen brands work great)
• 1/2 cup dill pickle juice (from the jar)
• 3/4 cup mayonnaise (Hellmann’s or Duke’s recommended)
• 1/4 cup sour cream (use whole milk Greek yogurt for a lighter swap)
• 1 tablespoon yellow mustard (adds subtle tang)
• 2 tablespoons fresh dill, finely chopped (or 2 teaspoons dried dill)
• 1/2 small red onion, finely diced (for color and bite)
• 2 stalks celery, thinly sliced (optional, for extra crunch)
• Salt and black pepper to taste
• Paprika or smoked paprika for garnish
Tips:
– Choose Yukon Gold for their creamy texture and buttery flavor.
– Let potatoes cool slightly before adding the dressing to keep it silky.
– If you prefer a milder onion taste, soak diced red onion in cold water for 5 minutes, then drain.
Directions
- Boil the potatoes: In a large pot of salted water, simmer potato cubes until just tender—about 10–12 minutes. Test with a fork; you want a slight “give” but not mushy.
- Drain and cool: Pour potatoes into a colander, gently shake off excess water, then transfer to a large mixing bowl. Allow them to cool for 10 minutes—this helps the dressing cling instead of sliding off.
- Whisk the dressing: While potatoes rest, whisk together mayo, sour cream (or Greek yogurt), mustard, and dill pickle juice in a small bowl. Stir in chopped fresh dill, salt, and pepper. Give it a taste—feel free to adjust pickle juice for extra tanginess.
- Fold gently: Pour dressing over warm potatoes, add chopped pickles, red onion, and celery. Fold with a silicone spatula—soft strokes keep potatoes intact and creamy.
- Chill thoroughly: Cover bowl with plastic wrap and chill for at least 30 minutes (1–2 hours is ideal). This resting time lets flavors develop and the texture firm up.
- Final touches: Before serving, give the salad a gentle stir, sprinkle with paprika, and garnish with a few dill sprigs. Serve cold or at room temperature.
Servings & Timing
Makes about 8–10 side-dish servings
Prep Time: 20 minutes
Cook Time: 12 minutes
Chill Time: 30–60 minutes
Total Time: Approximately 1 hour
Variations
• Bacon & Chive: Stir in 4 slices crumbled bacon and 2 tablespoons chopped chives for a smoky twist.
• Vegan Version: Swap mayo and sour cream for plant-based mayo and coconut yogurt.
• Spicy Kick: Add 1–2 tablespoons chopped jalapeños or a dash of cayenne pepper.
• Herb Medley: Replace half the dill with fresh parsley and tarragon for a garden-fresh salad.
• Sweet ‘n’ Sour: Mix in 2 tablespoons pickle relish and 1 teaspoon honey.
• Greek-Inspired: Fold in 1/4 cup crumbled feta and 1 teaspoon oregano.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days—though I promise it rarely lasts that long!
Freezer: Not recommended (potatoes get mealy).
Make-Ahead: Prepare the salad a day in advance for an even tastier outcome—just garnish fresh before serving.
Notes
• I learned through trial (and a kitchen mishap involving too-hot potatoes) that letting spuds cool slightly before dressing makes all the difference between gloppy and glorious.
• If you see the dressing separating a bit in the fridge, simply stir gently to recombine.
• For extra creaminess, mash a few potato pieces against the bowl before folding in the dressing.
FAQs
Q: Can I use red potatoes instead of Yukon Gold?
A: Absolutely—you’ll get a firmer bite with red potatoes, though Yukon Gold yields a creamier texture.
Q: Is it okay to skip the pickle juice?
A: You can, but you’ll lose that signature tang. Try swapping with a splash of white vinegar if you must.
Q: How can I make this dairy-free?
A: Use vegan mayo and coconut or almond-based yogurt in place of sour cream.
Q: What if my potatoes fall apart?
A: You might have overcooked them—next time, check at 10 minutes and remove once a fork slides in with slight resistance.
Q: Can I add hard-boiled eggs?
A: Sure—chop 2–3 eggs and fold in at the very end for extra protein and color.
Q: Will this work as a picnic potato salad?
A: Definitely—just stash it in a cooler with ice packs and serve within 4 hours.
Q: How do I adjust saltiness?
A: Taste the dressing before adding to potatoes—reduce pickle juice or rinse diced pickles if too salty.
Q: Any tip for transporting?
A: Pack dressing separately and toss with potatoes on-site to keep it fresh and prevent sogginess.
Conclusion
This Dill Pickle Potato Salad is a surefire crowd-pleaser—creamy, tangy, and studded with crunchy pickles and fresh dill. It’s the kind of simple, soulful side dish that turns any gathering into a memorable feast. Give it a whirl at your next summer get-together, and don’t forget to drop a comment below to let me know how it turned out—or to share your own favorite potato salad twists!
Dill Pickle Potato Salad
Ingredients
- 2 pounds Yukon Gold potatoes scrubbed and cut into 1-inch cubes
- 1 cup dill pickle slices chopped (Kirby or Claussen brands work great)
- 1/2 cup dill pickle juice (from the jar)
- 3/4 cup mayonnaise (Hellmann’s or Duke’s recommended)
- 1/4 cup sour cream (use whole milk Greek yogurt for a lighter swap)
- 1 tablespoon yellow mustard (adds subtle tang)
- 2 tablespoons fresh dill finely chopped (or 2 teaspoons dried dill)
- 1/2 small red onion finely diced (for color and bite)
- 2 stalks celery thinly sliced (optional, for extra crunch)
- Salt and black pepper to taste
- Paprika or smoked paprika for garnish
Instructions
- In a large pot of salted water, simmer potato cubes until just tender—about 10–12 minutes. Test with a fork; you want a slight “give” but not mushy.
- Pour potatoes into a colander, gently shake off excess water, then transfer to a large mixing bowl. Allow them to cool for 10 minutes—this helps the dressing cling instead of sliding off.
- While potatoes rest, whisk together mayo, sour cream (or Greek yogurt), mustard, and dill pickle juice in a small bowl. Stir in chopped fresh dill, salt, and pepper. Give it a taste—feel free to adjust pickle juice for extra tanginess.
- Pour dressing over warm potatoes, add chopped pickles, red onion, and celery. Fold with a silicone spatula—soft strokes keep potatoes intact and creamy.
- Cover bowl with plastic wrap and chill for at least 30 minutes (1–2 hours is ideal). This resting time lets flavors develop and the texture firm up.
- Before serving, give the salad a gentle stir, sprinkle with paprika, and garnish with a few dill sprigs. Serve cold or at room temperature.
