Are you looking to shake up your usual potato salad routine? This Dill Pickle Potato Salad recipe is the bold, flavorful side dish you didn’t know you were missing. Packed with tender potatoes, crunchy dill pickles, fresh herbs, and a creamy, tangy dressing, this recipe puts a delicious twist on the classic favorite. Whether you’re hosting a backyard BBQ, planning a picnic, or meal prepping for the week, this easy and refreshing salad will be a guaranteed hit.
Table of Contents
⭐ Why You’ll Love This Dill Pickle Potato Salad
- Bursting with flavor – The combination of dill pickles, fresh dill, and tangy pickle juice gives this salad a zesty punch that stands out.
- Simple ingredients – You likely already have most of these ingredients on hand.
- Quick and easy to prepare – From start to finish, this Dill Pickle Potato Salad recipe takes under an hour (and even less with pre-cooked potatoes).
- Make-ahead friendly – In fact, this potato salad tastes even better after chilling overnight!
- Perfect for gatherings – A crowd-pleaser at BBQs, potlucks, or family dinners.
🥔 Ingredients for the Dill Pickle Potato Salad
To make this flavorful salad, you’ll need:
- 2 pounds red potatoes (or Yukon Gold), cut into bite-sized pieces
- 1 cup dill pickles, thinly sliced
- 1/2 cup pickle juice (from the jar)
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 small red onion, finely chopped
- 3 tablespoons fresh dill, chopped
- Salt and freshly ground black pepper, to taste
Optional additions:
- 2 chopped hard-boiled eggs for richness
- Crumbled bacon for a smoky crunch
- A dash of paprika for garnish
📝 Instructions for the Dill Pickle Potato Salad
Step 1: Cook the Potatoes
Place the cut potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook for about 10–15 minutes or until potatoes are fork-tender but not falling apart. Drain well and let them cool slightly before mixing.
Step 2: Slice the Pickles
While the potatoes cook, thinly slice your dill pickles. Set aside about 1/4 cup of the best slices for garnish later.
Step 3: Prepare the Dressing
In a large bowl, whisk together the mayonnaise, Dijon mustard, pickle juice, chopped red onion, and fresh dill. This forms the creamy, tangy base that ties everything together.
Step 4: Mix It All Together
Add the cooked potatoes and sliced pickles to the dressing bowl. Gently toss until all ingredients are evenly coated. Be careful not to mash the potatoes!
Step 5: Chill and Serve
Cover the bowl and refrigerate for at least 1 hour to let the flavors meld—overnight is even better. Before serving, give it a light stir and top with reserved pickles and extra dill for a beautiful presentation.
🔥 Tips for the Best Dill Pickle Potato Salad
- Use waxy potatoes like red or Yukon Gold—they hold their shape better than russet varieties.
- Let it chill: The longer it sits in the fridge, the better the flavor develops.
- Tweak to taste: Love pickles? Add more juice or chopped pickles for extra zing.
- Add-ins: Make it your own with chopped celery, green onions, or even shredded cheddar for a different take.
🧾 Nutrition Facts (Per Serving)
- Calories: ~220
- Fat: 14g
- Carbohydrates: 18g
- Protein: 3g
- Fiber: 2g
- Sugar: 1g
(Note: Nutritional values may vary based on exact ingredients used.)
Bonus Tip: Want to know why pickles are more than just a flavor booster? Learn about the surprising health benefits of fermented pickles, and dill including gut health and probiotics, from the experts at Cleveland Kitchen.
📌 Conclusion
This Dill Pickle Potato Salad isn’t just another side dish—it’s a standout. With its balance of creamy and tangy flavors, fresh herbs, and irresistible texture, it adds excitement to any meal. Plus, it’s easy to make, customizable, and perfect for feeding a crowd. Whether you’re serving it alongside grilled burgers, ribs, or just enjoying it on its own, this salad will quickly become a summer staple. try it with our Fall-Off-the-Bone Balsamic and Brown Sugar Short Ribs