Dill Pickle Potato Salad. A delicious creamy tangy potato salad that only takes 30 minutes to make! Perfect as a side dish. I also share how to make this vegan.
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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 kick it up a notch by adding more flavour with dill pickles, pickle juice and fresh dill along with many other spices and additions!
Dill pickles are actually one of my favourite things to eat! I could eat them by the jar, no problem. They're so tangy and crunchy. When I was thinking how to elevate your classic potato salad, pickles were the answer.
I love serving this as a side dish at any barbecue and serves well as picnic food. It's quick, simple and easy potato salad that the whole family will love!
Ingredients
You will need the following ingredients for my dill and pickle potato salad. Please scroll down to below recipe card for exact measurements.
- Baby potatoes: or sub with yukon gold potatoes
- Fresh dill
- Green onions
- Red onion
- Dill pickles
- Dill pickle juice: from the jar
- Lemon Juice
- Apple cider vinegar: or white vinegar
- Dijon mustard
- Garlic powder
- Paprika powder
- Salt
- Black pepper
- Mayonnaise: or substitute with vegan mayo if you're vegan
How to make Dill Pickle Potato Salad
- Bring a large pot of water to boil. Add in baby potatoes. Boil for 10-12 minutes uncovered until fork tender. Strain the potatoes. Do not rinse off with cold water.
- In a large mixing bowl, add cooked potatoes. 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 & Reheating
Leftovers will last up to 4 days stored in an airtight container in the refrigerator.
Expert Tips
- Do not rinse off the hot cooked potatoes with cold water. See why below.
- 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!
Other recipes you may like!
📖 Recipe
Quick & Easy Dill Pickle Potato Salad
Ingredients
- 1.5 lb baby potatoes red kind, 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
- 2 tablespoon lemon juice
- 2 teaspoon apple cider vinegar or white vinegar
- 1 teaspoon dijon 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 baby potatoes. Boil for 10-12 minutes uncovered until fork tender. Strain the potatoes. Do not rinse off with cold water.
- In a large mixing bowl, add cooked potatoes. 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. Chill in the fridge for a couple of hours or overnight for best results. But if you're impatient like me, you can enjoy it warm!
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!
Tally
This was absolutely creamy, tasty and simple to make! I will be making again.
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!
Angela Sexton
Finally, tangy potato salad without eggs!
christieathome
Thanks so much for making my recipe, Angela! So glad you enjoyed it!