This Dill Pickle Potato Salad puts a tangy, delicious twist on the classic! This side dish is a favorite for summer barbecues and potlucks, is a major crowd-pleaser among pickle lovers, and has a zippy, creamy dressing that keeps people coming back for more.
We pretty much ALWAYS add dill pickles to our potato salad. Sure, some people go the celery route, but I generally prefer it with pickles.
But this right here? This is not your average potato salad with a few dill pickles tossed in for a little tangy punch and crunch. No, friend.
This one is for pickle lovers only. People who order extra pickles on their burger. People who have multiple jars of pickles in their fridge, because the type of pickle they want depends on their mood. People who steal the pickles off their husband’s plate when he isn’t looking and eats it fast before he can snatch it back. (Not that I would know anything about that last one.)
Sure, creamy potatoes and a tasty mayo based dressing are very important to this potato salad, but the pickle are the real star of the show here. Don’t worry – they aren’t overwhelming or too much. This recipe is just very pickle forward, so you get bits of tangy, flavorful pickles in every bite.
Our Instant Pot Potato Salad is similar to this recipe, but way less pickle-centric. Still creamy and tasty with the easiest dang method out there, but definitely less pickly. 😉
Prefer sweet pickles over dill pickles? Try our Amish potato salad instead!
Table of Contents
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Potatoes – I’m using Yukon Gold potatoes for this recipe, but you could also use red skinned potatoes or a number of other varieties including russet potatoes.
Dill Pickles & Pickle Juice – We use baby dills, a smaller size than a traditional pickle, but you can use any brand or size that you prefer. We slice these and dice these, so that you’re sure to get pickles in every bite. Some bites have bigger slices and some bites are just diced pickles, but either way – there are pickles and they are tasty. We also use a bit of pickle juice in the dressing.
Hard Boiled Eggs – We love adding boiled eggs to potato salad for a creamy texture and added protein.
Onion – I love diced onion in potato salad, but often do leave it out for my picky eaters. A sweet yellow onion is preferred here, but red will also work.
Mayonnaise & Mustard – This tangy, creamy mixture is the perfect dressing for this dill pickle potato salad!
Fresh Dill – You’ll add some freshly chopped dill to the mayo and mustard mixture to add more dill flavor to the salad.
Celery Seed – This adds an earthy, celery flavor to our dressing, without adding actual celery. We’ll save the crunch factor for the pickles.
Salt & Pepper – You can add more or less of this to taste!
What We Love About This Recipe:
- Tangy and flavorful: This dill pickle potato salad bursts with tangy and flavorful notes, combining the zesty bite of dill pickles with tender potatoes.
- Classic with a twist: This recipe puts a delicious twist on the classic potato salad by adding the irresistible tang and crunch of dill pickles.
- Creamy and satisfying: The dressing adds the perfect creamy coating to the potatoes and pickles.
- Summer favorite: This dill pickle potato salad is an ideal side dish for picnics, barbecues, and outdoor parties.
- Easy to make: Boil up some potatoes, chop some veggies, and stir together with a simple dressing. Potato salad is simple!
- Crowd-pleaser: People love pickles and this is very pickle-centric! Be prepared to send the recipe home with friends.
How to Make Potato Salad:
Potatoes – To begin peel the potatoes and chop them into 1/2″ to 3/4″ sized chunks. Add those to a pot of boiling water and let them boil until they are just fork tender. Once tender, drain the liquid away and place the hot potatoes into a mixing bowl. Pour pickle juice over the top and let them cool for about 30 minutes before moving on.
Chop: Chop/slice up your pickles, the hard boiled eggs, and the onion. Add those to the potatoes when they have cooled. Stir it gently to combine!
We like to do a combination of finely chopped pickles and slices of pickles. The chopped pickles disperse better so you get pickle in each bite and the slices of pickles add a big pop of flavor every time you get a bite with one.
Dressing: To prepare the creamy, tangy dressing you’ll add the mayo, mustard, fresh dill, and celery seed to a small bowl with a bit more pickle juice. Stir well and season with salt and pepper – just be careful not to over do the salt, as pickles are already fairly salty. We use about 1/2 teaspoon of each!
Combine: Pour the dressing over the potato salad and give it a stir. The more you stir, the more the potatoes will break up. We like ours pretty chunky, but you can keep stirring if you want to mash them up more.
Chill & Serve: You will need to cover the bowl and chill the dill pickle potato salad in the fridge for at least a couple of hours before serving so that the flavors from the dressing and pickle juice can set.
What To Serve With Potato Salad:
A cold potato salad recipe like this one is just the sort of side dish that goes well with most anything. We enjoy serving this dill pickle potato salad with BBQ. It’s a great summer salad recipe.
Here are some serving suggestions:
- Crock Pot Ribs
- Smoked Baby Back Ribs
- Grilled BBQ Chicken
- Crockpot BBQ Chicken
- BBQ Chicken Burgers
- Pulled Pork Sandwiches
- Air Fryer Smoked Sausage
If you are using Yukon Gold potatoes cut into 1/2″ to 3/4″ chunks it’ll take about 15 minutes for them to become just fork tender. Don’t overcook them or they’ll end up more like mashed potatoes.
You can keep this dill pickle potato salad stored in a covered bowl in the fridge for about 3 to 4 days.
While you can freeze potato salad, the texture does change a bit. We much prefer freshly made potato salad over frozen.
Yes it is! This recipe does not have any ingredients that would normally contain gluten, but you’ll want to check your specific products to be safe.
MORE COLD SALAD RECIPES!
- Tortellini Pasta Salad
- Vegetable Salad
- Ramen Noodle Salad
- Deviled Egg Potato Salad
- Greek Pasta Salad
- Keto Taco Salad
- Amish Macaroni Salad
- Dill Pickle Ham Salad
Dill Pickle Potato Salad
- 3 pounds Yukon Gold potatoes
- ½ cup dill pickle juice divided
- 4 hard boiled eggs chopped
- 1 cup dill pickles sliced & chopped see notes
- ½ cup finely diced sweet onion optional
- 1 ¼ cups mayonnaise
- 2 teaspoons yellow mustard
- 3 tablespoons chopped fresh dill
- ½ teaspoon celery seed
- Salt and pepper to taste
- Peel the potatoes and chop into ½ – ¾ inch chunks. Add potatoes to a pot of boiling water and boil until just fork tender, about 15 minutes. Do not overcook.
- Drain the liquid from the potatoes and place the potatoes in a large bowl. Pour ¼ cup of dill pickle juice over the potatoes and let cool for 30 minutes.
- Once the potatoes are cooled, add the eggs, pickles, and onion. Stir gently to combine.
- Add the mayonnaise, mustard, dill, celery seed, and remaining ¼ cup of pickle juice to a small bowl and stir well to combine. Add salt and pepper to taste, keeping in mind the pickles are salty – we usually add about 1/2 teaspoon of each.
- Pour the dressing over the potatoes and stir to coat. The more you stir, the more the potatoes will break up – we like ours mostly still in chunks but you can keep stirring to mash them more if preferred.
- Cover and refrigerate for at least 2 hours before serving.