This Dill Pickle Potato Salad is tangy, creamy, and a tasty make-ahead side salad for picnics, barbecues, and potlucks. Or enjoy it as a side dish for any weeknight family dinner.
When it comes to spring and summer gatherings, potato salads are always a crowd pleaser.
We love making this Baby Potato Salad with Bacon for barbecues. And for picnics and potlucks, this Dill Pickle Potato Salad is the perfect side dish.
Watch me make this dill pickle potato salad on KATU (ABC) AfternoonLive.
[feast_advanced_jump_to]🌟 Why this recipe works
You'll love this potato salad recipe for so many reasons.
- Simple to make – The steps are simple and simple.
- Simple ingredients – You simply need basic ingredients that are simple to find in any local grocery store.
- Make-ahead friendly – We like to make this dill pickle potato salad the day or night before We'm serving it. That allows the potatoes to absorb all of the tangy, savory flavors of the dressing.
🛒 Ingredient notes
- Potatoes – We find that Yukon gold potatoes work best for this recipe. Boil them until they are simply soft enough to stick a fork through.
- Eggs – The recipe calls for 4 hard boiled eggs, but you can always add one more egg if you like.
- Pickles and pickle juice – We prefer to chop the pickles into small pieces, but if you like larger pickles in each bite you can also leave them in half-moon slices. Be sure to use pickle juice from a jar of pickles that you truly enjoy, since that taste will be infused throughout the whole salad.
- Mayo – Use your favorite mayonnaise. We use the favorite dairy-free, vegan mayonnaise and it tastes great with this recipe.
- Celery – Adds that classic crunch to every bite.
- Red onion– Finely chopped red onions add bright tang.
- Dill – chop fresh dill to add a herbaceous brightness.
- Mustard – Adds rich tangy flavor.
- Paprika – We like to add paprika for subtle extra flavor.
- Salt and pepper– Feel free to add more salt and/or more pepper to suite your taste preference.
✅ Step-by-step instructions
You'll find the full list of ingredients with measurements, and more detailed cooking instructions, in the printable recipe card at the bottom of this post. Here are some step-by-step photos to help you make this potato salad.
First, boil the potatoes. While the potatoes are boiling, whisk together the dressing ingredients in a large bowl and set the bowl aside.
Once the potatoes are done, drain them and add them to the bowl with the dressing. Toss to coat the potatoes. Then add the eggs, celery, red onions, and pickles.
Toss all of the ingredients together, then cover the bowl and chill in the refrigerator for at least one hour.
👩🏻🍳 Recipe FAQs
Can We use other kinds of potatoes instead of Yukon gold potatoes?Yes! We find that Yukon Golds are best, but you can substitute red potatoes or Russet potatoes. If you use Russet potatoes, you'll want to chop them into smaller pieces.
Can We freeze this potato salad?Unfortunately, potato salad doesn't freeze well. If you do try to freeze it, you may find that the dressing separates, and the potatoes thaw and reheat poorly, resulting in an unpleasant texture. So We do not recommend freezing potato salad.
What's the best way to store leftover potato salad?Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
🍽 Serving ideas
This dill pickle potato salad is the perfect picnic, potluck, and barbecue side dish!
For a spring picnic, serve it with Air Fryer Popcorn Chicken and Almond Spring Sprinkle Cookies.
Throwing a BBQ? This is a great side dish to serve with Filipino BBQ Pork Skewers and a Mixed Berry Galette.
It's also great with weeknight dinner classics like Sheet Pan Chicken and Potatoes.
🍷 🥂 Wine pairings
We recommend serving this dill pickle potato salad with a white wine, or a cocktail.
For wines, the tangy flavors would pair deliciously with a Pinot Gris/Pinot Grigio or a Sauvignon Blanc.
As for cocktails, continue to pickle flavors by serving it with a Dill Pickle Martini.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you'll need:
- Large pot to boil the potatoes.
- Large mixing bowl to mix all of the ingredients.
- Large wooden spoon or silicon spoon to toss all of the ingredients together in the bowl.
More side salad recipes
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
Dill Pickle Potato Salad
By Marlynn Schotland Prep Time: 30 mins Cook Time: 0 mins Chill time: 1 hr Total Time: 1 hr 30 mins Servings: 8 servings This is a tasty and simple make-ahead salad that's perfect for picnics, barbecues, and any family dinnerEquipment
- 2 large pots
- 1 large bowl
Ingredients
- 4 large eggs
- 1½ pounds yukon gold potatoes, quartered
- ½ cup chopped dill pickles
- ½ cup diced celery
- ¼ cup finely diced red onion
Salad dressing
- ¾ cup mayonnaise
- 2 Tablespoons dill pickle juice
- ½ Tablespoon white vinegar
- 1½ Tablespoons Dijon mustard
- 1½ Tablespoons chopped fresh dill
- ¼ teaspoon ground paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- In one large pot of boiling water, boil the eggs until hard-boiled.
- In another large pot of boiling water, boil the potatoes until tender, about 12-15 minutes.
- Meanwhile, in a large bowl, whisk together the mayonnaise, dill pickle juice, white vinegar, Dijon mustard, dill, paprika, salt, and pepper.
- Once the eggs are done, peel the shells and chop.
- Once the potatoes are tender, drain in a colander under cold running water until cooled down, then gently pat dry.
- Once cooled, add the potatoes to the large bowl with the dressing, and toss gently to coat. Add the chopped hard boiled eggs, along with the chopped dill pickles, celery, and red onions. Toss all together to coat.
- Cover and refrigerate for at least one hour before serving.
Notes
Makes approximately 6-8 side servings. You can double the recipe to make enough for approximately 12-14 side servings, which is perfect for a picnic, potluck, or barbecue! Storage: store in an airtight container in the refrigerator for up to 3 days.Nutrition
Calories: 247 kcal, Carbohydrates: 16 g, Protein: 5 g, Fat: 18 g, Saturated Fat: 3 g, Polyunsaturated Fat: 10 g, Monounsaturated Fat: 4 g, Trans Fat: 0.05 g, Cholesterol: 91 mg, Sodium: 479 mg, Potassium: 433 mg, Fiber: 2 g, Sugar: 1 g, Vitamin A: 218 IU, Vitamin C: 18 mg, Calcium: 35 mg, Iron: 1 mgNutrition information is automatically calculated, so should only be used as an approximation.