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April 28, 2022

Dill Pickle Potato Salad

If you love dill pickle flavours, you will love this potato salad. It's creamy, without being too heavy on mayonnaise and has some bite to it, thanks to the chopped pickles, dijon mustard and the red onion. This dill pickle potato salad is super easy to make and keeps well in the fridge for a few days, making it perfect to prep ahead of time and great for summer BBQ's and potlucks.

dill pickle potato salad

Ingredients

How to Make This Dill Pickle Potato Salad

This easy dill pickle potato salad is pretty straightforward to make and it's also perfect to make ahead of time, as the flavours only build more over time.

The first thing you'll need to do is boil your potatoes. Generously salt the water with kosher salt and once the water is boiling, carefully drop in the potatoes. Cook until fork tender, about 13 to 15 minutes. Drain and transfer to a cutting board and once they're cool enough to handle, slice them in half. Set them aside.

While the potatoes are cooking, you can whisk up the dressing. Simply add all dressing ingredients into a jar and shake well to combine.

dressing in jar

If you are using red onions (not everyone loves them raw, I know), an important step is to slice them thin and then add them to a bowl of ice water. The ice water will remove some of the bite from raw onions and leave them firm and crunchy. Let them sit while your potatoes are cooking and then simply drain them from the water.

red onions in ice water

OK! Time to assemble. Place the potatoes in a large bowl with the onion and chopped pickle.

Pour in the dressing and toss everything together to combine. Garnish with chives and dill along with fresh pepper and flaky salt.

potato salad in bowl

Substitutions

  • White wine vinegar: although I like the combination of lemon juice and vinegar, you can omit and just use more lemon juice.
  • No mayonnaise: the small amount of mayonnaise makes the dressing a little creamier and I personally love mayo. But, you can omit it altogether, or use a little bit of Greek yogurt, lessen the amount of lemon juice as yogurt already has some tanginess to it. Sour cream would also work.
  • Red onion: you can omit if you don't like it, or use white onion which is milder in taste.
  • More protein: add some hard/medium boiled eggs on the side.
  • More crunch: add some chopped celery to this healthy potato salad.
dill pickle potato salad

Helpful Tips

  • Let the dill pickle potato salad sit: I find this salad tastes better after it's had some time to sit and absorb the flavours more. Make it a day before if you'd like, or let it sit for at least an hour or so before serving.
  • Salt the water: potatoes need salt and a lot of it. I recommend generously salting the water when boiling the potatoes. I like this brand for kosher salt.
  • More pickle flavour: add some pickle juice brine to the dressing. I'd suggest adding only 1 to 2 tbsp. Or just add more chopped pickles.
dill pickle potato salad

What kind of Pickles to use?

Feel free to use whichever type you like best. I use large dill pickles and chopped that up for this potato salad.

You could also use a little bit of sweet relish in this dill pickle potato salad.

dill pickle potato salad

More Salad Recipes

If you love a good salad, be sure to check these out!

Ready to make this delicious, and easy dill pickle potato salad? Let's go!

If you make this dill pickle potato salad, please let me know by tagging me on Instagram, or leave a comment and/or review below!

This post contains affiliate links, which means I may receive a small commission at no extra cost to you. I only share products and services I have personally used and love. Disclosure here.

Dill Pickle Potato Salad

This dill pickle potato salad makes for a perfect side dish and can easily be made vegan and without any mayo.

Prep:
15
min
cook:
15
min
total:
30
min
servings:
10
Author:

Jaclyn

Ingredients
Instructions
  1. Fill a large pot with generously salted water and bring to a boil. Add the potatoes and cook until easily pierced with a fork, about 13 to 15 minutes. Drain and transfer to a large cutting board to cool. Once cool, halve the potatoes and set aside.
  2. While the potatoes are cooking, slice the red onion very thinly. If you want to cut the bite from the onions, place in a large bowl filled with ice water. Let sit while the potatoes cook. Then simply drain.
  3. In a jar, combine the olive oil, vinegar, lemon juice and zest, dijon mustard, mayonnaise, salt and pepper. Shake to combine or stir well with a spoon.
  4. Place the potatoes in a large bowl along with the onion and pickle. Pour in the dressing and toss well to combine. Top with chives and dill and season with flaky salt and more pepper. Enjoy!

Notes

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MATILDE PAGAN
May 12, 2022
I am on a short vacation and came across this recipe, looking forward in making this. It looks really good. Can’t wait.