This Dill Pickle Potato Salad is one for my fellow pickle lovers! Tangy, creamy, loaded with texture—and exactly what every summer table needs. It’s bold, it’s bright, and it’s got just the right bite. If you bring this to a cookout, be ready to share the recipe!
🥒 A little briny, a little creamy, a lot nostalgic
This isn’t your average mayo-heavy potato salad. It’s lighter, punchier, and full of dill flavor thanks to a triple hit: pickle juice, relish, and real dill pickles. My secret is to stir the warm potatoes right into the dressing so they soak up all that flavor from the start, then chill it down for peak creamy-tangy magic.
Hard boiled eggs and sour cream make it feel old-school, but that’s how I learned it from my aunt and grandma. I made a few tweaks of my own, and the texture and brightness are what make my version really shine!
I bring this to every summer gathering—it’s amazing with grilled sausages, burgers, or pulled pork. At home, we eat it with oven-roasted bratwurst or grilled chicken and a cold drink. It’s also great straight from the fridge on day two. No judgment!
My ingredient choices are pretty flexible
I love using baby potatoes because they’re easy here; but if you don’t have any, Yukon Gold or red potatoes work well—just cut them into bite-sized chunks and watch the cook time.
No pickle relish? Finely chop extra pickles and use a bit more juice.
Not a mayo person? Same, unless it’s homemade or a really good brand (definitely a mayo snob over here). You can use all sour cream, or swap in Greek yogurt for a lighter option. And if you’re firmly on Team Miracle Whip—go for it.
Hate mustard? Leave it out. The salad will still be punchy from the pickles and red onion – or use shallot if that’s what you have on hand!
Printable recipe
Dill Pickle Potato Salad Recipe
Ingredients
- 3 pounds baby potatoes (scrubbed, but no need to peel!)
- ½ cup dill pickle juice (plus more to taste)
- ½ cup finely chopped red onion (OR shallot)
- ¼ cup chopped fresh dill (OR use 1 teaspoon dried)
- 1 tablespoon yellow mustard
- salt & ground black pepper (to taste)
- 4 hard boiled eggs (roughly chopped)
- 3 tablespoons pickle relish (OR finely chopped dill pickles)
- 1 cup thinly sliced dill pickles (cut large ones in half lengthwise first)
- ¾ cup mayonnaise (OR sub in Greek yogurt, Miracle Whip, or use all sour cream)
- ½ cup sour cream
Instructions
- Place the baby potatoes into a pot of salted COLD water. Bring to a boil, then reduce the heat to a simmer. Cook half-covered until the potatoes are fork tender, about 10-15 minutes depending on exact size. Drain and set aside until just cool enough to handle.3 pounds baby potatoes
- In the meantime, stir together pickle juice, mustard, red onion (if using), dill, salt and pepper in a large salad bowl.½ cup dill pickle juice, ½ cup finely chopped red onion, ¼ cup chopped fresh dill, 1 tablespoon yellow mustard, salt & ground black pepper
- Cut warm potatoes into bite sized pieces and immediately place in bowl with dressing. Stir carefully, then cover and let sit for 30 minutes.
- Stir in remaining ingredients and chill in the refrigerator until cold, at least 1 hour. Adjust salt, pepper, mayonnaise, sour cream, pickle relish and extra pickle juice to taste (don’t overdo extra pickle juice, or dressing may become too thin).4 hard boiled eggs, 3 tablespoons pickle relish, 1 cup thinly sliced dill pickles, ¾ cup mayonnaise, ½ cup sour cream
FAQ: Dill Pickle Potato Salad
What kind of potatoes work best?
Baby potatoes are my go-to because they cook quickly and hold their shape—but Yukon Golds or red potatoes work just as well. Just cut them into bite-sized chunks and don’t overcook.
Why start potatoes in cold water—and why cut them after cooking?
Starting potatoes in cold water helps them cook evenly all the way through. If you drop them into boiling water, the outside cooks too fast and the inside can stay firm.
As for cutting them after cooking—it helps the potatoes hold their shape and they absorb less water; which is exactly what you want for potato salad!
Why mix the dressing with warm potatoes?
The warm potatoes absorb flavor so much better than cold ones. Stirring them into the dressing while they’re still warm is the difference between “pretty good” and “gone in five minutes.”
How far in advance can I make it?
You can make this up to a day ahead. It actually gets better after a few hours in the fridge. Just stir and adjust the seasoning before serving—sometimes it needs a little extra mayo or salt after chilling.
💬 Did you make this recipe?
I’d love to hear how it turned out! Leave a rating and comment below—or tag me on Instagram @savorynothings.
And don’t forget to pin it so you can find it again for your next cookout!
I first shared this recipe in 2018. Updated with a fresh recipe, new photos and better text on 05/25/2025.
April says
What kind of potatoes exactly? I don’t cook much haha.
Nora says
April, I mostly use baby potatoes! Fingerling potatoes are also great. If you’re looking for a specific type, Yukon Gold are always a safe bet. Hope this helps!
Deb says
What kind of pickle? Dill? or Sweet? Please help me!
Nora says
I used dill pickles, Deb! Sorry for the confusion, this recipe is on my list of recipes to re-write to make it easier to follow – I just need to fid time to get to it.