Dill Pickle Potato Salad
This dill pickle potato salad is made with Yukon gold potatoes, pickles, eggs, and a tangy mayo dressing. It’s easy to make and full of flavor.
Easy Dill Pickle Potato Salad Recipe
This dill pickle potato salad is simple, tangy, and full of flavor. We use Yukon gold potatoes, boiled eggs, plenty of chopped pickles, and a creamy dressing made with mayo, sour cream, Dijon, and fresh dill.
It’s the perfect side dish for all your favorite summer meals like BBQ chicken, mahi mahi, or pan seared steak.
John’s happy with this potato salad just the way it is, unless there’s cooked bacon in the fridge. Then it gets crumbled in without question.
I usually skip the sour cream and use a little extra mayo instead, plus a splash or two of red wine vinegar to cut through the richness. I like the pickles in bigger chunks, too. Bacon’s not a bad addition here either.
The point I’m getting to is our pickle potato salad is a solid recipe that’s plenty versatile. There’s lot of wriggle room for all your favorite mix-ins!
How to Make Dill Pickle Potato Salad
Boil the Potatoes: Boil the diced potatoes in salted water until they’re fork tender, about 12–15 minutes. Drain and let them cool slightly.
Mix the Dressing: In a medium bowl, whisk together the mayonnaise, sour cream, pickle juice, dill, mustard, salt, and black pepper.
Combine the Salad: Pour the dressing over the cooled potatoes, boiled eggs, pickles, and onion. Toss gently to coat. Taste, and add more salt and pepper if desired.
Chill and Serve: Cover and chill for at least an hour before serving. Garnish with more dill, green onion, or extra chopped pickles if you like.
Tips for the Best Potato Salad
- Start cooking the potatoes in cold, salted water so they cook evenly every time. The salt seasons the potatoes so they don’t taste flat and bland.
- Don’t overcook the potatoes. You want them fork tender and fluffy. They shouldn’t be too firm or too soft. You definitely don’t want them quite as soft as you’d use for mashed potatoes unless you like that partially mashed texture. They should be able to hold their shape when mixed with the other ingredients.
- Taste the dressing after mixing. Adjust any of the ingredients if desired. You’re aiming for a dressing that’s full of flavor not just a heavy mayo taste.
- Don’t be afraid to add extra ingredients like crumbled bacon, chopped celery, extra pickles, red wine vinegar, celery seeds, fresh dill, cheese, or green onions.
What type of potatoes are the best to use?
I prefer Russet potatoes or Yukon gold. They soften nicely as they cook and absorb the dressing nicely.
What can I use in place of sour cream?
Swap the sour cream for mayonnaise. I added the sour cream to make an extra creamy potato salad with less mayo, but it’s fine to swap those out.
How to Store Leftovers and Make Ahead Tips
Store any leftover dill pickle potato salad in an airtight container in the fridge. It keeps well for up to 3 days. Give it a quick stir before serving in case the dressing settles.
This potato salad is best made at least an hour ahead of time to give the flavors a chance to meld together. Make sure to taste it before serving and adjust seasonings if needed.
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Ingredients
For the Salad
- 2 pounds Yukon gold potatoes, diced
- 4 hard-boiled eggs, peeled and chopped
- 1 cup finely chopped dill pickles
- ½ cup finely chopped onion, purple or white
- 1 to 2 tablespoons chopped green onion, optional for garnish
For the Dressing
- ¾ cup mayonnaise
- ¼ cup sour cream
- ¼ cup finely chopped fresh dill
- 3 tablespoons pickle juice
- 1 tablespoon Dijon mustard
- Salt, to taste
- Ground black pepper, to taste
Instructions
- Boil the Potatoes: Add diced potatoes to a large pot of salted water. Bring to a boil and cook until fork tender, about 12–15 minutes. Drain and let cool slightly.2 pounds Yukon gold potatoes
- Make the Dressing: In a medium bowl, whisk together the mayonnaise, sour cream, pickle juice, dill, Dijon mustard, salt, and pepper.¾ cup mayonnaise¼ cup sour cream¼ cup finely chopped fresh dill3 tablespoons pickle juiceSaltGround black pepper1 tablespoon Dijon mustard
- Combine the Salad: Pour the dressing over the cooled potatoes, chopped eggs, pickles, and onion. Gently toss until everything is coated.4 hard-boiled eggs1 cup finely chopped dill pickles½ cup finely chopped onion
- Finish and Chill: Stir in green onion if using. Cover and refrigerate for at least 1 hour before serving. Garnish with extra dill or green onion if desired.1 to 2 tablespoons chopped green onion
Suggested Equipment
Notes
- Servings: The calories listed are an approximation based on the ingredients in the recipe card and a serving size of .5 cup of potato salad. Recipe makes approximately 6 cups. Actual calories will vary.
- Potatoes: You’ll need about 6-8 small to medium sized potatoes. If you don’t have Yukon gold, Russets will also work. Red potatoes are an option if you like a waxier texture. Feel free to peel the potatoes if preferred.
- Pickles: The pickles can be sliced in circles or finely diced. Extra pickles taste great as a garnish, too!
- Salt and Pepper: If you aren’t sure how much salt and pepper you might need, wait until the dressing is completely mixed, taste, then add them.
- Mix-Ins: Crumbled bacon, chopped celery, or celery seeds are great in this!
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.