Dill Pickle Potato Salad Recipe
Creamy, tangy, and loaded with crunchy dill pickles—this Dill Pickle Potato Salad is the perfect summer side dish. Stir the warm potatoes right into the dressing for extra flavor, then chill until cold. Make it ahead for cookouts, BBQs, or easy dinners at home!
Servings: 10 servings
Calories: 220kcal
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
Notes
- Potatoes: Baby potatoes hold their shape best. Yukon Gold or red potatoes also work—just cut into chunks.
- Pickles: Use your favorite dill pickles. No relish? Finely chop more pickles and add extra juice.
- Mayo: Can be replaced with all sour cream or plain Greek yogurt if preferred.
- Make ahead: Best after chilling 1–2 hours. Stir and adjust seasoning before serving.
- Flavor tip: Mix warm potatoes with dressing for maximum flavor.
Nutrition
Serving: 1serving | Calories: 220kcal | Carbohydrates: 18g | Protein: 4g | Fat: 14g