Dill Pickle Potato Salad
If you love the bold, briny flavor of dill pickles, this Dill Pickle Potato Salad was made for you! It’s creamy and crunchy, and packed with tangy pickles, fresh dill, and a zippy homemade dressing that takes classic potato salad to the next level. It’s a must-have for summer cookouts and it can be made in advance!
I was never a big fan of classic potato salad when I was younger. This was mostly due to the fact that the potatoes were overly mushy most of the time, and the mayo dressing was far too heavy for me.
That has all changed for me today because of this Dill Pickle Potato Salad. It’s creamy, herbaceous, and bursting with dill pickle goodness in every bite.
There are chunks of chopped dill pickle in the salad and dill pickle brine in the dressing, and the briny flavor really sets this salad apart from the rest.
I learned about the glories of Yukon gold potatoes years ago when I created my Yukon gold mashed potatoes recipe, so I knew I had to use baby Yukon golds for this potato salad. They have a creamy texture and they hold their shape well, which means no mushy potatoes here. 🙂
The dressing consists of half mayonnaise and half sour cream, so it’s much lighter and creamier. Dijon mustard, dill pickle brine and freshly chopped dill add flavor and plenty of character to the dressing as well!
It includes the classic additions of hard boiled egg, crunchy celery and red onion, but you can add any of your favorite add-in’s.
This baby Yukon gold potato salad is the perfect summer side dish, especially because it can be made several hours or even an entire day in advance.
It’s easy, delicious and is always a huge crowd pleaser. 🙂
Why you’ll love this recipe
- This creamy dill pickle salad has crunchy veggies, hard boiled eggs and plenty of bold, briny dill pickle goodness.
- Baby yukon gold potatoes lend a creamy texture to the salad, and the potatoes hold their shape well so it’s not mushy.
- The dressing is half mayo and half sour cream, so it’s lighter, smoother and a bit tangier than classic potato salad dressing.
- It’s easy to make, and it can be prepared up to a day in advance.
Recipe ingredients
- Potatoes. Baby yukon gold potatoes are my potatoes of choice for this potato salad. They have a creamy texture, and they hold their shape very well. You can certainly use red potatoes if you prefer.
- Dill pickles. I highly recommend using a quality brand of dill pickles for this recipe because they’re the star of this potato salad. Chunks of pickle are in the salad, and the brine is used in the dressing as well. Grillo’s Pickles is my favorite brand because of the fresh, briny flavor. They’re sold at Costco and most supermarkets.
- Hard boiled eggs. Adds protein and texture, and they can be made a few days in advance. See my post on hard boiled eggs for the best method to use and cooking times for the doneness that you desire.
- Veggies. Celery and red onion add crunchy texture, flavor and color. You can certainly swap both out for your favorite add-in’s.
- Mayonnaise/sour cream. I used a combo of half mayo and half sour cream for an extra creamy, light texture and tangy flavor. Feel free to use all mayo, all sour cream, or even plain Greek yogurt if you desire.
- Dijon mustard. Adds savory depth of flavor. Sub with yellow mustard if you don’t have any on hand.
- Fresh dill. Adds freshness to the dressing and complements the dill pickle and pickle brine.
See the recipe card below for the full list of ingredients and quantities.
How to make potato salad with pickles and eggs
This potato salad with pickles and eggs is so easy to make following the simple instructions below.
It’s essential that the potatoes are cooked until tender but not mushy. You can tell that they’re done when the tip of a sharp knife is easily inserted into the potatoes.
Prep the hard boiled eggs up to a day in advance, then prepare the dressing and chop the ingredients while the potatoes cook.
Pro tip: Use good quality pickles to make this dill pickle potato salad next level. I especially love Grillo’s dill pickle spears. The brine is so fresh tasting!
See the recipe card below for full instructions.
Prep the potato salad ingredients
Assemble the potato salad
Recipe FAQs
I highly recommend using Yukon gold potatoes for potato salad, especially baby Yukon golds. They have a creamy texture that makes this salad next level, and they hold their shape well once they’ve been cooked so they’re not mushy.
Sour cream lends a smooth, creamy texture without being heavy, and adds a nice tangy flavor as well. You can use all sour cream, or half sour cream and half mayonnaise for the best of both worlds.
For best results, chill this dill pickle potato salad for a minimum of 30 minutes before serving, or even a day in advance. Chilling enhances the flavor of the salad as it gives the potatoes time to absorb the flavors in the dressing.
This is the perfect make ahead summer salad because it tastes better when it’s had time to chill in the refrigerator.
Prepare it several or hours or up to a day in advance and chill it to allow the flavors to meld.
Serving suggestions
This tangy potato salad with dill is the perfect addition to almost any meal. See the following ideas below:
- It will be the star of your next barbecue alongside grilled bbq chicken or grilled burgers. It’s also great with grilled tri tip roast or grilled turkey burgers.
- It’s the perfect make ahead side dish for a busy week ahead. Serve it with air fryer chicken breast or air fryer salmon.
- This is one of the best make-ahead picnic salads. Pack up it up in your picnic basket with your favorite sandwiches and a side of grilled zucchini corn salad.
- Serve with slow cooker pulled pork and vinegar coleslaw for your next game day celebration.
Recipe notes
- Pro tip: Use good quality pickles to make this dill pickle potato salad next level. I especially love Grillo’s dill pickle spears. They’re full of fresh, briny flavor!
- Baby Yukon gold potatoes have a creamy texture and hold their shape very well. They may be substituted with your favorite potatoes.
- I used a combo of half mayo and half sour cream for an extra creamy, light texture and tangy flavor. Feel free to use all mayo, all sour cream, or even plain Greek yogurt if you desire.
- Change things up with your favorite chopped veggies and herbs.
- Store leftovers in an air tight container in the refrigerator for up to 3 days.
More summer salad recipes you’ll love
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Dill Pickle Potato Salad
Ingredients
- 1.5 lbs. baby yukon gold potatoes quartered; see note 2
- 3 hard boiled eggs chopped
- 1/2 cup chopped dill pickles see note 1
- 1/2 cup chopped celery chopped
- 1/2 cup chopped red onion sub with green onion or chives
- 1/4 cup mayonnaise see note 3
- 1/4 cup sour cream see note 3
- 2 tablespoons dill pickle brine see note 1
- 1.5 tablespoons Dijon mustard
- 1.5 tablespoons chopped fresh dill
- 1/2 teaspoon sea salt or to taste
- 1/4 teaspoon black pepper or to taste
Instructions
- Place the chopped baby gold potatoes in a large pot and fill with enough water to cover the potatoes by an inch. Place the lid on and cook over high heat until boiling. Remove the lid and reduce the heat to medium, and cook for 10-15 minutes or until the potatoes are tender enough to pierce with the tip of a knife. You want the potatoes to be tender but not mushy so that they hold their shape. Drain well in a colander, then place in a large bowl. Cook the potatoes with 1/2 tablespoon of sea salt for added flavor.1.5 lbs. baby yukon gold potatoes
- Place the chopped hard boiled eggs, dill pickle, celery and red onion to the bowl of potatoes and set aside.3 hard boiled eggs, 1/2 cup chopped dill pickles, 1/2 cup chopped celery, 1/2 cup chopped red onion
- Whisk the mayonnaise, sour cream, dill pickle brine, Dijon mustard, chopped dill, salt and pepper until well incorporated in a small bowl. Add the dressing to the potatoes and toss gently until well coated. Taste and add salt and pepper as needed. Chill for 1-2 hours or overnight before serving to enhance the flavors. Enjoy!1/4 cup mayonnaise, 2 tablespoons dill pickle brine, 1.5 tablespoons Dijon mustard, 1.5 tablespoons chopped fresh dill, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, 1/4 cup sour cream
Notes
- Pro tip: Use good quality pickles to make this dill pickle potato salad next level. I especially love Grillo’s dill pickle spears. They’re full of fresh, briny flavor!
- Baby Yukon gold potatoes have a creamy texture and hold their shape very well. They may be substituted with your favorite potatoes.
- I used a combo of half mayo and half sour cream for an extra creamy, light texture and tangy flavor. Feel free to use all mayo, all sour cream, or even plain Greek yogurt if you desire.
- Change things up with your favorite chopped veggies and herbs.
- Store leftovers in an air tight container in the refrigerator for up to 3 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
