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Dill Pickle Potato Salad

Dill Pickle Potato Salad

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.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 8 side-dish servings

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.

Notes

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.
Keyword Barbecue, Dill Pickle, Picnic, Potato Salad, Summer
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