If you love the tangy crunch of pickles, this Dill Pickle Potato Salad is about to become your new favorite side dish! Packed with tender potatoes, crisp dill pickles, and a creamy, flavorful dressing, this easy recipe is perfect for cookouts, potlucks, or a simple weeknight dinner.
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| Yields: | Prep Time: | Optional Chill: | Total Time: |
| 10 servings | 30 mins | 1 hour | 1hr 30mins |
The tangy bite of pickles, combined with fresh dill and a touch of mustard, makes every bite irresistibly zesty. Best of all, it comes together in just 30 minutes—because delicious doesn’t have to be complicated. You'll also love my Dill Pickle Pasta Salad and Dill Pickle Coleslaw recipes.
Table of Contents
Key Ingredients
- Potatoes – I prefer russet which work great for a soft, fluffy texture. They absorb the dressing well, making every bite packed with flavor. Just be sure to cook them carefully so they don’t fall apart too much.
- Hard-Boiled Eggs – They add a creamy, rich texture and a slight savory depth to balance the tangy flavors. Plus, they help make the salad more filling.
- Mayonnaise – The base of the dressing, mayo brings creaminess and binds everything together. It also balances out the acidity from the pickles and mustard.
- Mustard – A key ingredient for adding a bit of tang and depth. It cuts through the richness of the mayo and complements the tangy pickles. Dijon mustard provides a slight kick, while yellow mustard keeps it more classic.
- Pickle Juice – The secret ingredient for next-level flavor! It infuses the potatoes with a bold, tangy kick and ensures the salad stays moist and flavorful. A little goes a long way in enhancing the overall taste.
- Pickles – The star of the show! They add crunch, saltiness, and that signature briny bite that makes this potato salad unique. Dill pickles work best, but you can swap in other varieties for a different twist.
- Onions – Red or green onions add sharpness and a little bite to balance the creaminess. They also give the salad a bit of crunch and freshness.
- Celery – A classic potato salad add-in for crunch and texture. It prevents the salad from feeling too heavy while adding a refreshing crispness.
- Dill – Fresh dill is a must for its bright, herby flavor that enhances the pickles and brings everything together. It keeps the salad tasting fresh and vibrant.
What Type of Potatoes to Use
Yukon Gold or Russet potatoes are my favorite because they become soft and creamy while still holding their shape. Red Potatoes will work because they are firm, smooth, and perfect for potato salads with skin-on for added texture and color. Baby Potatoes are small, naturally waxy, and tender, making them a great choice for a no-fuss, rustic salad.
How to Boil Eggs
I always use the air fryer to boil eggs. It's simple and foolproof. Add the eggs to the basket and air fry at 260 degrees for 17 minutes. Follow it up with an ice bath (see below).
Here's how you boil them on the stove:
- Arrange eggs in a single layer in a saucepan or pot.
- Add enough cold water to cover them by about 1 inch.
- Set the pot over medium-high heat and bring the water to a rolling boil.
- Once the water reaches a boil, turn off the heat and cover the pot with a lid.
- Cook for 10-12 minutes until the yolks are firm.
Transfer cooked eggs to a bowl of ice water and let them sit for at least 5 minutes. This stops the cooking process and makes peeling easier.
How to Make Dill Pickle Potato Salad
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Add the potatoes to a pot or deep skillet along with cold water. Add enough water so that the potaotes are completely covered.
- Bring the water to a boil and then adjust the heat to a simmer. Do not cover the pot. The potatoes will need 10-15 minutes to cook. Check in on them after 5 minutes by piercing with a fork. You don't want the potatoes to overcook, that will result in mushy potatoes. Mine were ready at 10 minutes.
- Once cooked, drain the water from the potatoes and run cold water over them so they do not continue to cook.
- Add the mayo, mustard, pickle juice, diced pickles, eggs, onions, sugar or sweetener, dill, garlic powder, and salt and pepper to taste to a bowl. Taste repeatedly. Adjust all of the spices to suit your taste. This step is important.
- Add in the cooked potatoes and stir. Chill if preferred.
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How to Substitute Mayo
Equal parts mayo or plain Greek yogurt will work for a direct swap. They both have a thick, velvety texture with a mild tang similar to mayo. Avocado or humus will also work since they are both creamy.
Substitutions and Add-ins Ideas
- Crispy bacon bits
- Diced ham
- Shredded Rotisserie Chicken
- Shredded Cheddar Cheese
- Chopped Jalapeños
- Crushed Potato Chips on top for a crispy finish
- Crumbled Feta or Blue Cheese
- Chopped Green Olives or Black Olives
- Roasted Red Peppers
- Sun-dried Tomatoes
- Peas
- Corn
- Radishes
- Smoked Paprika or Cayenne for a little kick
- Avocado
- Everything Bagel Seasoning
- Diced Cucumber
- Toasted Sunflower
- Hot Sauce or Sriracha
- Pickled Red Onions
How to Prevent Watery Potato Salad
- Drain the Potatoes Well – After boiling, let the potatoes sit in a colander for a few minutes to drain any excess moisture. You can even spread them out on a baking sheet to dry further.
- Let the Potatoes Cool Completely – Warm potatoes release steam, which can make the dressing watery. Allow them to cool to at least room temperature before mixing.
- Don’t Overcook the Potatoes – Overcooked potatoes absorb more water and can fall apart in the dressing. Boil them just until fork-tender, then drain immediately.
- Be Mindful of Pickle Juice – While pickle juice adds great flavor, too much liquid can make the salad runny. Start with a small amount and mix well before adding more. I also like to strain the mixture prior to serving. This prevents the pickle juice from making the dish runny.
- Pat Dry the Pickles and Other Ingredients – If your pickles, onions, or celery are extra juicy, pat them dry with a paper towel before adding them to the salad.
Frequently Asked Questions
Yes! In fact, it tastes even better after a few hours in the fridge as the flavors meld together.
Make sure to drain and cool the potatoes completely before mixing with the dressing. Also, avoid overcooking them.
It stays fresh for 3–4 days when stored in an airtight container in the refrigerator.
Add extra chopped pickles, a splash of pickle juice, or even a bit of pickle relish for an extra tangy kick.
Add diced jalapeños, a dash of cayenne pepper, or drizzle in some hot sauce for a little heat!
How to Store/How Long it Can Sit Out
If serving at a picnic or BBQ, keep the salad chilled in a cooler with ice packs. Avoid leaving it out at room temperature for more than 2 hours (or 1 hour if it's over 90 degrees).
The dressing may thicken or separate slightly after sitting in the fridge. Just give it a good stir before serving to redistribute the flavors. If the salad seems dry after a day or two, mix in a little extra mayo, mustard, or pickle juice to freshen it up.
Freezing
Freezing is not recommended, as mayo-based dressings can separate, and the potatoes may become mushy when thawed.
Pair With These Recipes
Slow Cooker Crockpot Pulled Chicken
Smoked Pulled Chicken
Oven Baked Ribs
How to Grill Chicken Wings
More Side Dish Recipes
Southern Coleslaw
Vinegar Coleslaw
Soul Food Potato Salad
Potato Salad with Bacon
Smoked Mac and Cheese
Southern Baked Beans
Broccoli Salad with Bacon
Dill Pickle Potato Salad
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
- 2 pounds potatoes I used russet. Peeled and sliced into 1 ½ inch cubes.
- 2 hard boiled eggs Peeled and diced into small cubes.
- ¾-1 cup mayonnaise Adjust to suit your desired texture.
- 1 tablespoon yellow mustard
- ½-1 cup pickle juice Start with ½ cup. Add more if you need more pickle flavor.
- ½-1 cup diced pickles
- ½ cup diced onions
- ¼ cup diced celery
- 4-5 fresh sprigs of dill ½-1 teaspoon if using dried dill
- 1-2 tablespoons sugar or sweetener Omit if you prefer tangy potato salad
- ½ teaspoon garlic powder
- salt and pepper to taste
Instructions
- Add the potatoes to a pot or deep skillet along with cold water. Add enough water so that the potaotes are completely covered.2 pounds potatoes
- Bring the water to a boil and then adjust the heat to a simmer. Do not cover the pot. The potatoes will need 10-15 minutes to cook. Check in on them after 5 minutes by piercing with a fork. You don't want the potatoes to overcook, that will result in mushy potatoes. Mine were ready at 10 minutes.
- Once cooked, drain the water from the potatoes and run cold water over them so they do not continue to cook.
- Add the mayo, mustard, pickle juice, diced pickles, eggs, onions, sugar or sweetener, dill, garlic powder, and salt and pepper to taste to a bowl. Taste repeatedly. Adjust all of the spices to suit your taste. This step is important.2 hard boiled eggs, ¾-1 cup mayonnaise, 1 tablespoon yellow mustard, ½-1 cup pickle juice, ½-1 cup diced pickles, ½ cup diced onions, ¼ cup diced celery, 4-5 fresh sprigs of dill, 1-2 tablespoons sugar or sweetener, ½ teaspoon garlic powder, salt and pepper to taste
- Add in the cooked potatoes and stir. Chill if preferred.I prefer to chill the salad for at least 30 minutes. This will also allow the pickle juice to seep into the potatoes for more flavor. Because I prefer a thick creamy consistency, after I have chilled the potato salad, I use a strainer and add the salad to the serving dish for serving. This way, the pickle juice has made it's way to the potatoes for flavor, but I don't have any excess/runny liquid or texture.
Notes
How to Prevent Watery Potato Salad
- Drain the Potatoes Well – After boiling, let the potatoes sit in a colander for a few minutes to drain any excess moisture. You can even spread them out on a baking sheet to dry further.
- Let the Potatoes Cool Completely – Warm potatoes release steam, which can make the dressing watery. Allow them to cool to at least room temperature before mixing.
- Don’t Overcook the Potatoes – Overcooked potatoes absorb more water and can fall apart in the dressing. Boil them just until fork-tender, then drain immediately.
- Be Mindful of Pickle Juice – While pickle juice adds great flavor, too much liquid can make the salad runny. Start with a small amount and mix well before adding more. I also like to strain the mixture prior to serving. This prevents the pickle juice from making the dish runny.
- Pat Dry the Pickles and Other Ingredients – If your pickles, onions, or celery are extra juicy, pat them dry with a paper towel before adding them to the salad.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Tam says
I'm a pickle lover. What a perfect way to use them for spring! I love that this is getting me out of just eating potato salads at bbqs. So good.
staysnatched says
Yes! These are good any time of the year.