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Dill Pickle Potato Salad pinterest

Dill Pickle Potato Salad

A refreshing twist that combines the comfort of classic potato salad with the bold, briny kick of dill pickles. Perfect for BBQs, picnics, or weeknight dinners, this zippy creation delivers a perfect balance of creamy, tangy, and savory notes that will have everyone asking for your secret.
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Course: Side Dish
Cuisine: American
Keyword: Potato Salad, Dill Pickle, Tangy Potato Salad, Summer Salad, BBQ Side Dish
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 8 servings
Calories: 245kcal

Equipment

  • Large Pot
  • Mixing Bowl

Ingredients

  • 2 pounds Yukon Gold potatoes cut into 3/4-inch cubes
  • 1 cup dill pickles diced (about 3-4 medium pickles)
  • 3 tablespoons pickle juice
  • 2/3 cup mayonnaise use Greek yogurt for a lighter option
  • 2 tablespoons Dijon mustard
  • 1/4 cup red onion finely chopped
  • 2 hard-boiled eggs chopped (optional but recommended)
  • 3 tablespoons fresh dill chopped
  • 2 stalks celery finely diced
  • 1 teaspoon celery seed
  • 1/2 teaspoon garlic powder
  • salt and freshly ground black pepper to taste

Instructions

  • Wash and cut Yukon Gold potatoes into 3/4-inch cubes. Place in a large pot, cover with cold water, and add 1 tablespoon of salt. Bring to a boil, then reduce to a simmer and cook for 8-10 minutes until fork-tender but not mushy.
  • Drain potatoes and while still hot, gently mix with 3 tablespoons of pickle juice. This allows the potatoes to absorb the tangy brine while they're still warm. Let them sit for 5 minutes.
  • In a large bowl, combine mayonnaise, Dijon mustard, garlic powder, celery seed, salt, and pepper to create the dressing base.
  • Gently fold the cooled potatoes into the dressing mixture. Add diced pickles, red onion, celery, hard-boiled eggs, and fresh dill. Mix carefully to avoid breaking down the potatoes.
  • Cover and refrigerate for at least 30 minutes before serving, though overnight is ideal for maximum flavor development.

Notes

This potato salad actually improves with time, making it perfect for prepare-ahead meals. For a lighter version, substitute Greek yogurt for mayonnaise. Yukon Gold potatoes are recommended for their creamy texture, but red potatoes can be used for a firmer bite. Add additional vegetables like bell peppers or cucumber for extra crunch and nutrients.

Nutrition

Calories: 245kcal | Carbohydrates: 28g | Protein: 4g | Fat: 14g | Sodium: 390mg | Fiber: 3g
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