Dill Pickle Potato Salad. A delicious creamy vegan potato salad that only takes 30 minutes to make. Perfect as a side dish.
Potato salad is one of my favourite side dishes to have. It's creamy, filling and can be full of 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 dill along with many other spices and additions!
This is also probably the best dill pickle potato salad I've ever made and I'm very excited to share the recipe with you!
Other recipes you may like!
Lemon Dill Potato Salad
Lemon Dill Potato Cucumber Salad
Roasted Potato Caesar Salad
Creamy Herb Potato Salad
Warm Potato Dill Egg Salad
For this recipe
You will need the following ingredients for my dill and pickle potato salad:
- 1.5 lbs red baby potatoes quartered & skin on
- ½ cup fresh dill finely chopped
- 2 stalks of green onion finely chopped
- ¼ medium red onion diced
- ½ cup dill pickles finely chopped
- 1 tsp dill pickle juice
- Juice of 1 lemon
- 2 tsp apple cider vinegar
- 1 tsp Dijon mustard
- ¼ tsp of garlic powder
- ¼ tsp paprika powder
- 1 tsp salt
- Pepper to taste
- ½ cup vegan mayo
I'm using EarthFresh organic baby red potatoes. Since the potatoes are baby-sized, they cook within 10-12 minutes! It's best to let the flavours soak in overnight for optimal taste. For the vegan mayo, I'm using called Follow Your Heart Vegenaise.
How to make dill pickle potato salad
- Prepare your ingredients as listed above. Bring a medium pot of water to boil. Add in your chopped baby potatoes (with skin on). Boil for 10-12 minutes until you can poke a fork through it with ease. Strain the potatoes in a colander.
- In a large mixing bowl, add in hot potatoes in. While they are hot, add in all 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 vegan 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 right away!
On a Personal Note
I hope you all are doing well! This blog has been really keeping me occupied and I absolutely love it. I love creating new recipes for you all that are delicious and interesting. The best part about recipe blogging is actually when you guys make my recipes and share them with me! It actually brings a huge smile to my face!
Other parts about recipe blogging that I love are creating new dishes that are delicious! I'm not talking like "mm that's yum". I'm talking, "oh my goodness, there's a dance party in my mouth!" good. To the point where my eyes roll to the back of my head good.
When I experience those moments of food euphoria, I am so excited to share those recipes! And this my friends was one of those dishes. I have to admit this the best dill pickle potato salad and I hope you give it a try!
Give it a try!
Well I hope you give my Dill Pickle Potato Salad recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this creamy dill pickle potato salad, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating for my vegan potato salad with dill pickle, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
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Vegan Dill Pickle Potato Salad (30-min. Recipe)
Ingredients
- 1.5 lb baby potatoes red kind, quartered & skin on
- ½ cup fresh dill finely chopped
- 2 stalks green onion 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
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 teaspoon salt
- Black pepper to taste
- ½ cup Vegan Mayonnaise
Instructions
- Prepare your ingredients as listed above. Bring a medium pot of water to boil. Add in your chopped baby potatoes (with skin on). Boil for 10-12 minutes until you can poke a fork through it with ease. Strain the potatoes in a colander.
- In a large mixing bowl, add in hot potatoes in. While they are hot, add in all 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 vegan 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 right away!
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!