This Dill Pickle Potato Salad is the tangy, creamy, and utterly addictive side dish you never knew you needed! With tender Yukon gold potatoes, a generous pile of chopped dill pickles, fresh dill, and a punchy homemade pickle dressing, every bite balances zest, crunch, and classic comfort—absolutely irresistible for barbecues, potlucks, or whenever you crave something refreshingly different.
Why You’ll Love This Recipe
- Bold Dill Pickle Flavor: Each bite delivers the perfect blend of tang and crunch—pickle lovers, rejoice!
- Incredibly Creamy & Crunchy: The harmonious mix of silky potatoes, crisp celery, and briny pickles is as fun to eat as it is delicious.
- Make-Ahead Friendly: This salad tastes even better after some chill time, making it a true star for stress-free entertaining.
- Crowd-Pleasing Classic: Dill Pickle Potato Salad puts a playful, modern twist on a traditional favorite—everyone goes back for seconds!
Ingredients You’ll Need
Honestly, this Dill Pickle Potato Salad shines because each ingredient plays a delicious role—there are no extras or fillers here! Every element adds either creaminess, fresh crunch, zesty flavor, or that signature pickle tang that makes this salad truly memorable.
- Yukon Gold Potatoes (3 lbs): Their buttery flavor and waxy texture hold up beautifully, so your salad stays creamy and never mushy.
- Hard Boiled Eggs (4, chopped): They add richness and a hint of nostalgia—plus, their subtle flavor balances out all the bright notes.
- Dill Pickles (1¼ cup, chopped): Pickles are the life of this potato party, providing briny punch and irresistible crunch.
- Red Onion (¼ cup, diced): For a touch of color and a gentle sharpness that complements the pickles perfectly.
- Celery (1 cup, diced): Celery offers a crisp, refreshing contrast and earthy undertones that round out every bite.
- Fresh Dill (3-4 Tbsp, chopped): There’s simply no substitute—fresh dill brings vibrant flavor and beautiful flecks of green.
- Garlic (2 cloves, minced): A hint of garlicky depth makes the whole salad more savory and satisfying.
- Pickle Juice (¼-⅓ cup): This is the secret weapon—pickle juice brings zing, saltiness, and moisture for the perfect creamy dressing.
- Lemon Juice (1 tsp): A dash brightens everything up, highlighting the herbs and pickles.
- Mayonnaise (¼ cup or more): Mayo pulls it all together, making it luscious and rich—add extra for ultimate creaminess.
- Dijon Mustard (2-3 Tbsp): Dijon delivers a subtle tang and complexity you’ll love alongside the dill and pickles.
- Salt, Black Pepper, Paprika (to taste): These classic seasonings amp up the flavors and add a gentle background warmth.
- Celery Seed (1½ tsp): Tiny but mighty, celery seed enhances the dressing with a gentle earthy-spicy kick.
Variations
One of the best things about Dill Pickle Potato Salad is how easy it is to personalize! You can easily tweak the ingredients or flavors to suit your pantry, dietary needs, or cravings—no two versions ever have to taste exactly the same.
- No Mayo: For a lighter version, swap in Greek yogurt or sour cream for all or half of the mayo—you’ll get creaminess with a delicious tang!
- Spicy Kick: Add a chopped jalapeño or a few dashes of hot sauce to the dressing for a zesty wake-up call.
- Vegan Option: Use vegan mayo and skip the eggs—or add a handful of cooked chickpeas for extra protein and texture.
- Extra Crunch: Toss in sliced radishes or crisp bell pepper for more color and crunch.
How to Make Dill Pickle Potato Salad
Step 1: Cook and Cool the Potatoes
I like to leave the skins on Yukon gold potatoes because they add extra flavor and texture (plus, less peeling!), but feel free to peel if that’s your style. Cut them into ½–¾-inch chunks, then drop them into a pot of salted boiling water. Let the potatoes simmer just until fork-tender, so they hold their shape in the salad. Drain and cool—pop them in the fridge for quicker chilling while you prep everything else!
Step 2: Prep All the Veggies, Eggs & Dill
This is the perfect time to chop your dill pickles, hard-boiled eggs, red onion, celery, and garlic, plus snip some fresh dill. The key is to aim for evenly-sized pieces to ensure every scoop has a gorgeous mix of color and crunch. Set your chopped ingredients aside while you make the dressing.
Step 3: Make the Dill Pickle Dressing
In a bowl, whisk together the pickle juice, lemon juice, mayonnaise, Dijon mustard, salt, black pepper, paprika, and celery seed. Give it a taste—add more pickle juice for an extra pucker, more mayo for extra creaminess, or even more pickles if you want a bolder bite. This dressing is what makes this truly a Dill Pickle Potato Salad!
Step 4: Assemble the Salad
Place the cooled potatoes in a large serving bowl. Add all your chopped veggies, eggs, fresh dill, and pour in about three-quarters of that luscious dressing. Now, blend it gently until every piece is coated in creamy, pickle-packed flavor, but be careful not to mash the potatoes. Cover and let the salad chill in the fridge for at least 20 minutes, so all those flavors can mingle beautifully. Right before serving, drizzle on the remaining dressing for an irresistible finish.
Pro Tips for Making Dill Pickle Potato Salad
- Potato Perfection: Don’t overcook your potatoes! They should be fork-tender but still a bit firm—overboiled spuds can make your salad mushy.
- Flavor Soak: Let your cooked potatoes cool before mixing in the dressing, so they absorb all that delicious flavor without breaking apart.
- Dressing Balance: Add the dressing in stages and taste as you go—you want the zing of pickle juice to shine without overpowering everything else.
- Chill Time: For the best flavor, plan to let the Dill Pickle Potato Salad chill for at least 20 minutes, or even longer if you have time—the flavors truly pop!
How to Serve Dill Pickle Potato Salad
Garnishes
A shower of extra fresh dill or a light sprinkle of paprika is my go-to for beautiful color and an herbaceous hit—but you can also top your Dill Pickle Potato Salad with a few sliced pickles or even a scatter of crispy fried onions for extra crunch and festivity. Serve it cold on a platter or in a favorite bowl to keep it feeling fresh and inviting.
Side Dishes
This salad is a slam dunk with all your classic BBQ favorites: grilled burgers, smoky sausages, ribs, grilled corn, or even as part of a simple sandwich lunch. The zippy, creamy profile pairs wonderfully with all things charred or smoky—there’s a reason it disappears first at backyard cookouts!
Creative Ways to Present
For a fun twist, try serving the Dill Pickle Potato Salad in mason jars for picnics, or scoop it onto crisp lettuce cups for easy grab-and-go bites. If you’re feeding a crowd, line a big tray with leafy greens and let folks help themselves—extra points for a “build your own” potato salad bar with assorted toppings on the side.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Dill Pickle Potato Salad in an airtight container in the fridge—because of the mayo and eggs, it’s best enjoyed within 3 days for peak freshness. Give it a gentle stir before serving to redistribute the dressing and bring the flavors back to life.
Freezing
I don’t recommend freezing potato salad—the creamy mayo-based dressing and potatoes can turn grainy and watery once thawed. It’s worth making fresh each time! If you absolutely must store leftovers, consider freezing the cooked, plain potatoes and prepping the rest just before serving for the best texture.
Reheating
Dill Pickle Potato Salad is meant to be enjoyed cold or at cool room temperature—that’s when the flavors really sing! If making ahead, simply take it out of the fridge 15 minutes before serving to take the chill off (no heating necessary).
FAQs
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Can I use another type of potato for Dill Pickle Potato Salad?
Absolutely! While Yukon golds give the perfect buttery texture, red potatoes or even small white new potatoes work beautifully and keep their shape. Just avoid russets, which can fall apart too easily and turn your salad mushy.
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Is there a way to make this potato salad dairy-free?
Yes! Swap the mayo for your favorite vegan or dairy-free mayonnaise and skip the hard-boiled eggs. The veggies, herbs, and bold pickle flavors are still the stars, so you won’t miss the creaminess.
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How far ahead can I make Dill Pickle Potato Salad before serving?
You can make it a full day in advance—in fact, the flavors develop more if allowed to mingle awhile! Just be sure to hold back a bit of the dressing and stir it in right before serving for maximum creaminess and freshness.
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What can I use if I don’t have fresh dill?
If you don’t have fresh dill, you can substitute with dried dill (use about 1 tablespoon), but fresh will always have the brightest, most vibrant flavor. Chopped parsley or chives can also add a nice herbal kick in a pinch.
Final Thoughts
If you’re craving a potato salad that’s bold, creamy, and absolutely packed with zesty goodness, Dill Pickle Potato Salad is your new go-to. It’s the kind of recipe that everyone raves about and asks for seconds—don’t be surprised if it becomes a staple at all your gatherings. Give it a try and share some love from your kitchen to your table!
Print
Dill Pickle Potato Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: No-Cook
- Method: No-Cook
Description
A delicious and tangy Dill Pickle Potato Salad recipe that combines tender chunks of Yukon gold potatoes with chopped hard-boiled eggs, dill pickles, red onion, celery, and a flavorful dill pickle dressing. Perfect for picnics, barbecues, or as a side dish for any meal.
Ingredients
Potato Salad:
- 3 lbs yukon gold potatoes
- 4 hard boiled eggs, chopped
- 1 1/4 cup dill pickles, chopped
- 1/4 cup red onion, diced
- 1 cup celery, diced
- 3–4 Tbsp fresh dill, chopped
- 2 cloves garlic, minced
Dill Pickle Dressing:
- 1/4–1/3 cup pickle juice
- 1 tsp lemon juice
- 1/4 cup mayonnaise, more as needed
- 2–3 Tbsp dijon mustard, more as needed
- 1/2 tsp salt, more as needed
- 1 tsp black pepper
- 1 tsp paprika
- 1 1/2 tsp celery seed
Instructions
- Prepare Potatoes: Boil the Yukon gold potatoes until just tender, then chop into chunks. Let them cool.
- Prepare Ingredients: Chop/slice the pickles, hard boiled eggs, onion, and celery.
- Make Dressing: Mix all the dressing ingredients in a bowl.
- Combine: Mix potatoes, veggies, eggs, dill, and most of the dressing in a serving bowl.
- Chill: Refrigerate for 20 minutes before serving. Pour the remaining dressing over before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 100mg
