This creamy Dill Pickle Potato Salad is a total flavor bomb. It’s made with crunchy dill pickles (of course), green onion, fresh dill, and has a mayonnaise/ mustard base. It’s the perfect summer side dish, and so easy too!
For more pickle goodness, try my Fried Dill Pickle Dip (it’s a reader favorite).
On the farm, we love potato salad! And we grow most of the ingredients right in our back yard, so that’s a plus. But this potato salad is better than the traditional potato salad. I know that’s a bold statement, but hear me out.
It’s packed with bright ingredients like dill, green onion, and dill pickles, there’s no peeling the potatoes, and nothing beats it’s creamy dill dressing. I guarantee you’ll ditch your old potato salad for this Dill Pickle Potato Salad!
For more potato goodness, try my smashed potatoes or these greek lemon feta fries
Dill Pickle Potato Salad Ingredients
Here’s everything you will need to make this potato salad and a few important notes too. Keep reading!
- Potatoes: These are so important because they can make or break your potato salad. I use and recommend assorted baby potatoes because they are creamier in texture and more mild in flavor. They’re perfect for this recipe.
- Dill Pickles and Juice: Grillo’s brand pickles are the only pickles I will use in salads. They are sold refrigerated and have the best snappy, crisp texture. You could use regular ole jar pickles but your potato salad will be lacking in texture.
- Green Onion: Or scallions, whatever you call them. You’ll want to use only the green tops in your salad, save the white onion for another recipe.
- Fresh Dill: This really amps up the dill pickles without relying solely on the dill pickles. I do not recommend dried dill, but in a pinch it works.
- Mayonnaise: Always use higher quality mayonnaise will salads. The cheap stuff has more water in it which makes the dressing slide right off of whatever you put it on. I use Burman’s by Aldi and Dukes if I am feeling fancy.
- Sour Cream: Go for full fat sour cream so your dressing is the best flavor and texture.
- Dijon Mustard: You could also use yellow mustard in it’s place, I just like the flavor of Dijon the most.
- Salt and Black Pepper: Essential to a well balanced and seasoned potato salad.
How to Make Dill Pickle Potato Salad
1. Cook the potatoes. Add the potatoes to a large pot of salted water. Bring it to a boil then reduce to a simmer and allow the potatoes to cook completely. Let them cool a little before cutting into bite sized pieces and tossing with dill pickle juice.
2. Mix together the dressing. In a large measuring cup whisk together the mayonnaise, sour cream, Dijon mustard, dill pickle juice, half of the dill, salt, and black pepper.
3. Toss the potato salad together. To your large bowl of cooked quartered potatoes, add the dill pickles, green onion, and dressing. Combine until everything is well incorporated and coated in the dressing. Top with the other half of fresh dill, more green onion, and black pepper.
4. Refrigerate and serve! Cover your Dill Pickle Potato Salad with plastic wrap and throw it in the refrigerator for a few hours or overnight. This helps the sauce build in flavor and it also breaks down the starchiness of the potatoes. Give it a good toss before serving.
Storing Leftovers
Any leftovers should be stored in an airtight container and in the refrigerator. It’s best to eat it within 7 days or so. I do not recommend freezing this recipe because as it unthaws the dressing becomes soupy and unpleasant.
What To Serve With Potato Salad
This dill pickle potato salad goes great with virtually anything, especially summertime BBQ dishes. Or here are a few of my favorites:
- oven baked chicken wings
- fish sliders
- pellet grilled hot dogs
- sloppy joe sliders
- baked cajun chicken thighs
- pulled pork sliders
- ground beef sliders
- greek yogurt chicken bake
- chicken bacon ranch sliders
Frequently Asked Questions (FAQ’s)
More Salad Recipes You Might Enjoy
Dill Pickle Potato Salad
INGREDIENTS
- 1 ½ – 2 lbs baby potatoes
- 1 cup dill pickles - Grillos brand for a crunchy texture, chopped
- ¼ cup green onion - chopped
- ¼ cup fresh dill
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 ½ tablespoons Dijon mustard
- 3 tablespoons pickle juice
- salt and black pepper
INSTRUCTIONS
- Place baby potatoes in a large pot and fill it with cold water until the water is 1 inch above the potatoes. Bring the potatoes to a rolling boil, add a ½ tablespoon of salt, and cook until fork tender (about 10 to 15 minutes).
- While the baby potatoes cook, in a bowl or large measuring cup whisk together the mayonnaise, sour cream, Dijon mustard, 2 tablespoons of pickle juice, half of the fresh dill, and salt and black pepper to taste. Place in the refrigerator.
- Once the baby potatoes are fork tender, drain off the water. Immediately begin quartering them and tossing into a large bowl. Once all the potatoes are cut, toss them with 1 tablespoon of dill pickle juice and set aside to slightly cool.
- When the baby potatoes are no longer piping hot, stir in the chopped dill pickles, green onion, the other half of fresh dill, and the refrigerated dressing. Gently toss everything together until the potatoes are well coated.
- Taste test the potato salad and season with salt and pepper to your taste preferences. Garnish with more fresh dill and green onion.
- Cover the potato salad and refrigerate for at least 4 hours, overnight is preferred, before serving.
RECIPE NOTES
STORING INFORMATION
- Refrigerated, covered or in an airtight container, for up to 7 days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
