Get ready for a zesty, creamy classic with a lively twist—Dill Pickle Potato Salad! If you’re a pickle lover or simply adore crowd-pleasing side dishes, this recipe will have you hooked from the very first bite. Its tangy, herbaceous flavor and satisfying crunch make it an instant hit for picnics, BBQs, or anytime you crave something extra special alongside your main course.
Why You’ll Love This Recipe
- Ultra-Craveable Tang: The punchy pickle juice and fresh dill combine for the ultimate tang that wakes up every taste bud.
- Loads of Texture: Chopped pickles and crisp celery give each bite a perfect contrast to the creamy potatoes.
- Simple but Show-Stopping: With just a handful of humble ingredients, you’ll create a side dish that feels both nostalgic and totally new.
- Perfect for Every Occasion: This Dill Pickle Potato Salad is ideal for cookouts, lunches, potlucks, or just because—it’s always the first bowl empty!
Ingredients You’ll Need
Let’s break down the essentials! Each ingredient in this Dill Pickle Potato Salad brings something unique—whether that’s a punch of flavor, a pop of color, or that creamy, classic potato salad feel. Here’s what you need and why it matters:
- Red skinned potatoes (3 pounds): These hold their shape after boiling, making every bite creamy yet sturdy. Plus, no peeling required!
- Dill pickles (1 cup, chopped): The star of the show, bringing crisp tang and that unmistakable “pickle power” in every forkful.
- Celery (1 cup, sliced): Adds a crunch that balances out the soft potatoes, keeping things fresh and lively.
- Red onion (1/4 cup, minced): For a gentle bite and beautiful color—just enough to liven things up without overpowering.
- Fresh dill (1/4 cup, minced): No skimping here! Loads of dill make this salad sing with garden-bright aroma and flavor.
- Mayonnaise (1 1/4 cup): The creamy backbone—vegan mayo works perfectly if you want a plant-based version.
- Pickle juice (4 tablespoons): Don’t toss it! This brine is the “secret ingredient” for max flavor. A must for that signature tang.
- White vinegar (1 tablespoon): Brightens everything up for a salad that never feels heavy.
- Dijon mustard (1 tablespoon): Adds a whisper of heat and depth, tying the flavors together.
- Salt and pepper (to taste): Let the stars shine, with just enough seasoning to pull it all into balance.
Variations
Customizing your Dill Pickle Potato Salad is half the fun! You can easily swap in favorites or cater to dietary needs, making this recipe just right for every table.
- Egg-Lover’s Twist: Stir in a couple of chopped hard-boiled eggs for extra richness and even more protein.
- Vegan & Dairy-Free: Stick with vegan mayo and double-check your pickles for a 100% plant-based creation.
- Creamy Ranch Style: Swap half the mayo for your favorite ranch dressing for a totally different—but equally delicious—vibe.
- Spicy Kick: Add chopped pickled jalapeños or a sprinkle of smoked paprika for a pep in your potato step.
How to Make Dill Pickle Potato Salad
Step 1: Cook and Cool the Potatoes
Start by dicing your red skinned potatoes into nice, even 1/2-inch pieces. Pop them in a big pot, cover with cold water, and season well with salt. Bring to a boil and gently cook until the potatoes are just fork-tender—about 15 minutes. Drain them well and let them cool completely before moving on. This prevents mushy salad and helps the flavors shine!
Step 2: Whisk Up the Dressing
In a small bowl, mix together your mayonnaise, pickle juice, white vinegar, dijon mustard, and a sprinkle of salt and pepper. This bold, tangy dressing is what transforms ordinary spuds into Dill Pickle Potato Salad magic—don’t skip the pickle juice, it really makes all the difference.
Step 3: Combine and Toss
Grab a large mixing bowl and add your cooled potatoes, chopped dill pickles, sliced celery, minced red onion, and a generous handful of fresh dill. Pour in that luscious dressing and gently fold everything together. Take care not to mash the potatoes—you want to keep those beautiful chunks.
Step 4: Chill and Serve
Cover your bowl and refrigerate the salad for at least two hours (though longer is even better). This resting time lets the flavors meld and absorb, so every bite is fully loaded with tangy, herbed deliciousness. Serve cold—and enjoy the anticipation building as everyone begs for seconds!
Pro Tips for Making Dill Pickle Potato Salad
- Potato Texture Perfected: Don’t overcook—aim for just-tender potatoes, since they’ll keep absorbing dressing as they chill.
- Bold Pickle Juice Choice: Use your favorite garlicky or spicy dill pickles for next-level punch—homemade brine is even more fun!
- Make It Ahead: This salad only gets better as it sits, so don’t hesitate to prepare it a day in advance for maximized flavor.
- Fresh Dill Matters: Don’t be shy—use lots of fresh dill! Dried dill just won’t deliver that same fragrant, punchy pop.
How to Serve Dill Pickle Potato Salad
Garnishes
Sprinkle on extra fresh dill, a dusting of paprika, or even a few chopped dill pickle rounds for a vibrant garnish that instantly telegraphs what’s inside. A little swoop of mayo or a dollop of whole-grain mustard can invite guests to customize each bite.
Side Dishes
Dill Pickle Potato Salad pairs beautifully with anything off the grill—think smoky burgers, veggie kabobs, saucy ribs, or crispy fried chicken. We also love it with sandwiches, picnic spreads, or as a zippy contrast to buttery corn on the cob and fresh green salads.
Creative Ways to Present
Try piling the salad into a large lettuce-lined bowl for classic charm, or serve it in individual mason jars for a fun, portable twist at picnics. You can also spoon it onto a platter and top with extra pickle spears for a show-stopping BBQ centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep leftover Dill Pickle Potato Salad in an airtight container in the fridge, where it’ll stay fresh and flavorful for up to 3 or even 4 days. In fact, it tends to get even better as all the flavors meld together!
Freezing
Freezing isn’t recommended—potatoes can become watery and the dressing turns grainy. Enjoy your salad freshly made for the best creamy texture and signature crunch.
Reheating
This one’s meant to be served cold or at room temperature, so no need to reheat! Just give it a good stir before serving leftovers to redistribute all the flavor and creamy dressing.
FAQs
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Can I use another type of potato for Dill Pickle Potato Salad?
Absolutely! While red potatoes are perfect for texture and color, Yukon Golds or even small waxy potatoes work well. Stay away from russets—they tend to fall apart and turn the salad mushy.
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Is it possible to make Dill Pickle Potato Salad vegan?
Yes—it’s easy! Just use your favorite vegan mayo, and double-check that your pickles and mustard are vegan-friendly. The salad will turn out just as creamy and flavorful.
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How do I keep my potato salad from getting watery?
Be sure your potatoes are completely cooled and well-drained before mixing. This keeps the creamy dressing thick and clings to every bite instead of getting runny.
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Can I double this recipe for a crowd?
Absolutely! Dill Pickle Potato Salad scales up perfectly. For best results, use a large mixing bowl and gently fold the ingredients so you don’t break down the potatoes.
Final Thoughts
If you love the bright, punchy flavor of pickles and crave a potato salad that stands out from the crowd, you need to give this Dill Pickle Potato Salad a try. It comes together easily and guarantees smiles at any table. I can’t wait for you to make it and see just how quickly it disappears!
Print
Dill Pickle Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10 servings 1x
- Category: Side Dish
- Method: Mixing, Refrigeration
- Cuisine: American
- Diet: Vegetarian
Description
This Dill Pickle Potato Salad is a refreshing twist on a classic dish, perfect for picnics, barbecues, or as a side dish for any meal. Creamy mayo-based dressing with tangy pickle juice and mustard coats tender red potatoes, crunchy celery, and flavorful dill. A crowd-pleaser that will have everyone asking for the recipe!
Ingredients
Potato Salad:
- 3 pounds red skinned potatoes
Dressing:
- 1 1/4 cup mayonnaise
- 4 tablespoons pickle juice
- 1 tablespoon white vinegar
- 1 tablespoon dijon mustard
- Salt and pepper to taste
Additional Ingredients:
- 1 cup dill pickles, chopped
- 1 cup celery, sliced
- 1/4 red onion, minced
- 1/4 cup fresh dill, minced
Instructions
- Dice the potatoes: Cut the red skinned potatoes into small 1/2-inch pieces. Place in a large pot, cover with cold water, and boil until tender, about 15 minutes. Drain and let cool.
- Prepare the dressing: In a small bowl, mix together mayonnaise, pickle juice, white vinegar, dijon mustard, salt, and pepper.
- Combine ingredients: In a large bowl, combine the cooled potatoes, chopped pickles, celery, onion, and dill. Pour the dressing over the mixture and gently mix to combine.
- Chill and serve: Refrigerate the potato salad for at least two hours before serving to allow flavors to meld.
Notes
- For extra tang, add more pickle juice to the dressing.
- This salad tastes even better the next day as the flavors intensify.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
