If you have a soft spot for tangy, creamy, and comforting salads, you are going to fall head over heels for this Dill Pickle Potato Salad Recipe. It’s a vibrant twist on the classic potato salad that brings together tender baby potatoes bathed in a zesty dressing made with dill pickle juice, fresh dill, and a perfect blend of creamy mayo and sour cream. Every bite bursts with that irresistible pickle tang, balanced with the mellow richness of eggs and a touch of mustard sharpness. This recipe is perfect for summer barbecues, potlucks, or any time you crave a side that’s both familiar and exciting.
Ingredients You’ll Need
This Dill Pickle Potato Salad Recipe uses simple, no-fuss ingredients that you probably already have on hand or can easily find. Each component enhances the salad’s texture and flavor, making it irresistibly good without being complicated.
- 3 pounds baby potatoes: No peeling needed since the skins add texture and nutritional value, plus a rustic charm.
- ½ cup dill pickle juice: The secret ingredient that infuses the salad with its signature tangy brightness.
- ½ cup finely chopped red onion (or shallot): Adds a mild, sweet crunch that complements the acidity of the pickles.
- ¼ cup chopped fresh dill (or 1 teaspoon dried): Fresh dill provides herby, aromatic notes that brighten every bite.
- 1 tablespoon yellow mustard: Brings a subtle heat and depth to the dressing.
- Salt & ground black pepper (to taste): Essential for balancing and enhancing all the flavors.
- 4 hard boiled eggs (roughly chopped): Adds creamy richness and a lovely protein boost.
- 3 tablespoons pickle relish (or finely chopped dill pickles): For extra sweet-and-sour pickle texture in the salad.
- 1 cup thinly sliced dill pickles: Cut large ones in half lengthwise first for perfect bite-sized pieces.
- ¾ cup mayonnaise (or Greek yogurt, Miracle Whip, or all sour cream): The creamy base that brings it all together.
- ½ cup sour cream: Adds tang and silkiness, elevating the dressing’s richness without heaviness.
How to Make Dill Pickle Potato Salad Recipe
Step 1: Cook the Potatoes
Start by placing the baby potatoes into a pot of salted cold water. Bringing them up to a boil slowly ensures even cooking. Once boiling, reduce the heat to a gentle simmer and cook, half-covered, until the potatoes are fork tender—usually around 10 to 15 minutes depending on size. Drain the potatoes and set them aside to cool just enough to handle comfortably. Leaving the skins on maintains their structure and adds a subtle earthiness to the dish.
Step 2: Prepare the Dressing
While your potatoes are cooking, mix together the dill pickle juice, mustard, finely chopped red onion (or shallot if you prefer a milder bite), fresh dill, salt, and pepper in a large salad bowl. This tang-filled dressing is the heart of the Dill Pickle Potato Salad Recipe, giving it that distinctive bright punch that keeps you reaching back for more.
Step 3: Combine Potatoes with Dressing
As soon as the potatoes are cool enough to handle but still warm, cut them into bite-sized pieces. Toss them gently into your dressing bowl, making sure every piece gets coated beautifully. Then, cover the bowl and let it rest for 30 minutes. This rest period allows the potatoes to soak up all those gorgeous pickle flavors, marrying everything together wonderfully.
Step 4: Finish and Chill
Finally, stir in the chopped hard boiled eggs, pickle relish, sliced dill pickles, mayonnaise, and sour cream. Give everything a gentle mix and refrigerate the salad for at least an hour to cool thoroughly and let the flavors blend perfectly. Before serving, taste and adjust with salt, pepper, extra pickle juice, or mayo and sour cream to suit your preference, but be careful not to thin out the dressing too much.
How to Serve Dill Pickle Potato Salad Recipe
Garnishes
Sprinkle additional fresh dill on top just before serving to amp up the herbal aroma and give your salad a charming, fresh look. You can also scatter a few slices of dill pickle over the top to whet everyone’s appetite with that unmistakable tang right away. For an extra pop of color and texture, a sprinkle of paprika or chopped chives works wonders without overpowering the salad.
Side Dishes
This Dill Pickle Potato Salad Recipe is a stellar companion for classic barbecue fare like grilled chicken, burgers, or hot dogs. Its bright and creamy nature also complements smoked meats and cold cuts beautifully, making it ideal for picnics or casual gatherings. Don’t hesitate to pair it with crisp green salads or fresh roasted vegetables to balance the richness with refreshing notes.
Creative Ways to Present
Try serving this salad layered in a clear glass bowl for a beautiful visual showcasing the colorful potatoes, pickles, and eggs. Alternatively, fill small mason jars for individual portions that look adorable and keep easily portable. You can also spoon it atop lettuce leaves or open-faced sandwiches as a tangy, creamy topping that elevates simple dishes to crowd-pleasers.
Make Ahead and Storage
Storing Leftovers
Leftover Dill Pickle Potato Salad Recipe keeps beautifully when stored in an airtight container in the refrigerator, staying fresh and flavorful for up to 3 days. The flavors actually deepen after a day, so it’s a perfect make-ahead dish for busy days or entertaining. Stir gently before serving to redistribute any separated dressing.
Freezing
Freezing this potato salad is not recommended because the texture of the potatoes and creamy dressing can become grainy and watery upon thawing. For best results, enjoy this salad fresh or within a few days refrigerated.
Reheating
This salad is best served cold or at room temperature, so reheating is generally unnecessary. If you prefer the potatoes slightly warm, briefly warm them before mixing with the dressing and chilling. However, gently toss leftovers before serving to revive the creamy texture and blend flavors.
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! While baby potatoes hold their shape nicely and look lovely with skins on, you can use Yukon Gold or red potatoes. Just cut them into evenly sized chunks and adjust cooking time accordingly.
What can I substitute for mayonnaise?
You can easily swap in Greek yogurt or sour cream for a lighter but still creamy dressing. Miracle Whip is also an option if you prefer a sweeter tang. Just keep in mind this will slightly change the salad’s flavor profile.
How tangy is this Dill Pickle Potato Salad Recipe?
It’s delightfully tangy without being overpowering, thanks to the balance of dill pickle juice and creamy elements. You can always add more pickle juice for an extra zesty kick or tone it down if you prefer milder flavors.
Can I prepare this salad in advance?
Definitely! In fact, letting the salad rest for a few hours or overnight really enhances the flavor melding. Just keep it well-covered and refrigerated until ready to serve.
Is this recipe gluten-free?
Yes, all the ingredients in this Dill Pickle Potato Salad Recipe are naturally gluten-free, making it a safe choice for those with gluten sensitivities.
Final Thoughts
This Dill Pickle Potato Salad Recipe is hands down a standout side dish that effortlessly brings bright, creamy, and tangy flavors to your table. Whether it’s a backyard picnic, holiday feast, or a casual weeknight dinner, this salad will quickly become one of your favorite go-tos. Dive in, savor each forkful, and enjoy sharing this delicious discovery with friends and family—it’s the kind of dish that keeps everyone coming back for more.
Print
Dill Pickle Potato Salad Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 10 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Description
This Dill Pickle Potato Salad is a tangy twist on a classic side dish, featuring baby potatoes tossed in a creamy, dill pickle-infused dressing. Perfectly balanced with the sharpness of mustard, fresh dill, and chopped hard-boiled eggs, this salad is ideal for picnics, barbecues, or any gathering where a refreshing and flavorful potato salad is desired.
Ingredients
Potatoes
- 3 pounds baby potatoes (scrubbed, no need to peel)
Dressing
- ½ cup dill pickle juice (plus more to taste)
- 1 tablespoon yellow mustard
- 1/2 cup finely chopped red onion (or shallot)
- ¼ cup chopped fresh dill (or 1 teaspoon dried)
- salt and ground black pepper (to taste)
- 3/4 cup mayonnaise (or Greek yogurt, Miracle Whip, or sour cream)
- 1/2 cup sour cream
Add-ins
- 4 hard boiled eggs (roughly chopped)
- 3 tablespoons pickle relish (or finely chopped dill pickles)
- 1 cup thinly sliced dill pickles (large ones cut in half lengthwise)
Instructions
- Cook the Potatoes: Place the baby potatoes into a pot of salted cold water. Bring the water to a boil, then reduce the heat to a simmer. Cook the potatoes half-covered until they are fork tender, about 10 to 15 minutes depending on size. Drain the potatoes and set them aside to cool until just warm enough to handle.
- Prepare the Dressing: While the potatoes cook, mix together the dill pickle juice, yellow mustard, finely chopped red onion or shallot, fresh or dried dill, salt, and pepper in a large salad bowl.
- Toss Potatoes with Dressing: Cut the warm potatoes into bite-sized pieces and immediately add them to the bowl with the dressing. Stir gently to combine. Cover the bowl and let the potatoes marinate in the dressing for 30 minutes to absorb the flavors.
- Add Remaining Ingredients and Chill: After marinating, stir in the chopped hard boiled eggs, pickle relish, and sliced dill pickles. Add the mayonnaise and sour cream, mixing thoroughly. Adjust seasoning with salt, pepper, additional mayo, sour cream, pickle relish, or extra pickle juice to taste—being careful not to add too much pickle juice to avoid thinning the dressing. Chill the potato salad in the refrigerator for at least 1 hour before serving to develop flavors and serve cold.
Notes
- Use baby potatoes for best texture and quicker cooking time; no peeling necessary.
- Adjust the amount of pickle juice according to your taste preference, but avoid adding too much to prevent a runny dressing.
- Substitute mayonnaise with Greek yogurt or sour cream for a lighter version.
- Fresh dill adds a brighter flavor, but dried works fine if fresh is unavailable.
- This salad is best served chilled and can be made a day ahead to enhance flavors.
