A delicious creamy tangy potato salad with dill pickles! This quick and easy dill pickle potato salad is a great side dish ready in 20 minutes with simple ingredients. Perfect for any barbecue or picnic! I also share how to make this vegan.
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This tasty dill pickle potato salad features tender potatoes with fresh dill, dill pickles, aromatics and mayo to make it super creamy and delicious!
Dill Pickle Potato Salad is one of my favourite side dishes to have. It's creamy, filling and packed with flavour if you season it right.
I thought why not elevate the classic American potato salad by dill pickles, pickle juice and fresh dill along for more flavor! Dill pickles are one of my favourite things to eat and they pair so well with potatoes!
I love serving this as a side dish at any barbecue or picnic as it keeps well at room temperature. It's quick, simple and easy potato salad that the whole family will love!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Baby potatoes: feel free to use any color you like. I'm using red baby potatoes. Or substitute with yukon gold potatoes.
- Fresh dill: avoid using the dried kind.
- Green onions
- Red onion: or substitute with a white onion but soak it in some cold water to make them sweeter.
- Dill pickles: or substitute with regular flavored pickles but avoid any sweet flavored pickles.
- Dill pickle juice: from the jar
- Lemon Juice
- Apple cider vinegar: or substitute with rice vinegar or white vinegar for that tangy flavor!
- Dijon mustard: or substitute with regular mustard to balance the acidity.
- Garlic powder
- Paprika powder
- Salt
- Black pepper
- Mayonnaise
Variation
- To make this potato salad vegan: substitute the mayonnaise with vegan mayonnaise.
Expert Tips
- Chop the baby potatoes into quarters so the exposed flesh can absorb the dressing.
- Finely chop the onions so they're more enjoyable to eat.
- Do not rinse off the hot cooked potatoes with cold water. The heat helps to absorb the surround dressing.
- Dress the potatoes while they're hot as they absorb the flavors better.
- Allow the potato salad to chill in the fridge so the potatoes can soak in all the dressing!
Instructions
Below are step-by-step instructions on how to make dill pickle potato salad:
- Bring a large pot of water to boil. Add in potatoes. Boil for 10-12 minutes uncovered until fork tender. Strain the potatoes. Do not rinse off with cold water.
- Transfer cooked potatoes to a large mixing bowl. While they are hot, add in remaining ingredients starting with the fresh dill, red onions, and green onions. Followed by dill pickles, pickle juice, lemon juice, apple cider vinegar, mustard, all the spices, and mayo.
- Gently mix together with a spatula until well combined. For optimal taste, store in the fridge for a couple of hours or overnight. But if you're impatient like me, you can enjoy it warm!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator.
- Freezer-friendly? I don't recommend freezing potato salad as mayo doesn't freeze well.
Pairing Suggestions
This dill pickle potato salad serves well with:
- grilled meats like steak, wings or meat skewers
- burgers or hotdogs
- fresh salad or vegetables
- sandwiches like egg salad sandwiches
- fruit salad
FAQ
This can be made in advance and stored in an airtight container in the fridge for up to 4 days.
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📖 Recipe
Quick & Easy Dill Pickle Potato Salad
Ingredients
- 1.5 lb baby potatoes quartered & skin on
- ½ cup fresh dill finely chopped
- 2 green onions finely chopped
- ¼ red onion diced
- ½ cup dill pickles finely chopped
- 1 teaspoon dill pickle juice from the pickle jar
- 2 tablespoon lemon juice
- 2 teaspoon apple cider vinegar or white vinegar/rice vinegar
- 1 teaspoon dijon mustard or sub with regular mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ cup mayonnaise or sub with vegan mayo if you're vegan
Instructions
- Bring a large pot of water to boil. Add in potatoes. Boil for 10-12 minutes uncovered until fork tender. Strain the potatoes. Do not rinse off with cold water.
- Transfer cooked potatoes to a large mixing bowl. While they are hot, add in remaining ingredients starting with the fresh dill, red onions, and green onions. Followed by dill pickles, pickle juice, lemon juice, apple cider vinegar, mustard, all the spices, and mayo.
- Gently mix together with a spatula until well combined. For optimal taste, store in the fridge for a couple of hours or overnight. But if you're impatient like me, you can enjoy it warm!
Angela Sexton
Finally, tangy potato salad without eggs!
christieathome
Thanks so much for making my recipe, Angela! So glad you enjoyed it!
SueT
I made this and received amazing comments about the tangy taste from the lemon and dill pickles/juice. Thank you for a fabulous recipe.
christieathome
Thank you so much for your kind comment! I am so glad you enjoyed my recipe! Have a lovely one!
Tally
This was absolutely creamy, tasty and simple to make! I will be making again.
marcia
Delicious! i had already cooked 6 russet potatoes, so used them in this recipe. I'm taking the potato salad to a Vegan Potluck at the beach tonight. I was looking for a potato salad recipe with dill pickles (instead of sweet pickle relish) and this turned out to be just what I was looking for.
Christie
Wow thanks so much for your kind comment! I really appreciate that and I'm so glad you enjoyed the recipe! I love dill pickles and i find they have so much to offer in terms of flavour. Have a great time enjoying my potato salad on the beach tonight!