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If you’re looking for the perfect side dish for summer cookouts loaded with dill pickle goodness – then you must make this Dill Pickle Potato Salad. Loaded with tender buttery potatoes, crunchy dill pickles, dill pickle juice, crunchy celery, hard-boiled eggs, all smothered in a dill dressing with tangy flavor and creamy texture.
For more dill pickle goodness be sure and also try my Dill Pickle Pasta Salad, Pickle Chicken, Dill Pickle Deviled Eggs, and Dill Pickle Chex Mix.
Easy Dill Pickle Potato Salad
This easy potato salad is packed with bold pickle flavor in every bite. It’s a delicious dill pickle lovers twist to classic potato salad – all the same elements; creamy dressing, tender chunks of potato, hard-boiled eggs, with added crunch from chopped dill pickles and big dill flavor from dill pickle juice and fresh dill.
It’s a favorite recipe to bring to summer grilling picnics or hangouts, cookouts, BBQs, gatherings, and even as a side dish to any summertime dinner with grilled meat or hot dogs.
Dill pickle potato salad is creamy, tangy, crunchy, and packed with pickle flavor. So if you’re a pickle lover then this recipe is a must-try!
Why You’ll Love This Dill Pickle Potato Salad
- 🟢 Easy to make with simple & fresh ingredients
- 🟢 Loaded with tangy dill pickle flavor in every bite
- 🟢 Dill pickle lovers dream side dish!
- 🟢 A deliciously fun twist to classic potato salad
- 🟢 Creamy, crunchy, and full of texture
- 🟢 THE BEST side dish for BBQs and cookouts
Ingredients Needed
- Yukon Gold Potatoes : These are also called ‘yellow potatoes’, they have a golden yellow/light tan skin and the inside is buttery, sweet, and yellow.
- Mayonnaise
- Sour Cream
- Dill Pickle Juice : From the dill pickle jar.
- Dijon Mustard
- Finely Chopped Fresh Dill
- Dried Parsley, Onion Powder, Kosher Salt, Black Pepper
- Hard-Boiled Eggs : You can buy these already hard-boiled and ready-to-use, or make my easy Perfect Air Fryer Hard Boiled Eggs.
- Chopped Dill Pickles
- Celery
- Sliced Green Onions
How To Make Potato Salad with Crunchy Dill Pickles
Place the peeled and chunked Yukon gold potatoes into a large pot and cover them with cold water, by about 1-inch, and add some salt to the pot. Bring to a gentle boil over medium-high heat.
Once boiling, cook the potatoes for about 10 minutes, or until the potatoes are fork tender but still hold their shape. It’s important to not overboil the potatoes, or they will begin to disintegrate – we want whole chunks of potatoes for potato salad not creamy potatoes.
Drain the potatoes well and spread them out onto a sheet pan or plate. Let them cool for 10-15 minutes so they stop steaming. Slightly warm potatoes will absorb the dressing better than completely cold ones – no need to cool the potatoes completely, just until they are warmer in temperature and stop steaming.
In a small bowl, whisk together the mayonnaise, sour cream, dill pickle juice, dijon mustard, fresh dill, dried parsley, onion powder, kosher salt, and ground black pepper until creamy and combined.
Add the still slightly warm potato chunks to a large bowl, then add the prepared dressing, and gently fold the ingredients together with a rubber spatula until evenly coated. Don’t mix too aggressively because we want to keep the potatoes intact.
Add in the chopped hard-boiled eggs, diced dill pickles, celery, and sliced green onion. Stir until evenly combined. Taste and adjust the seasonings as needed; add more salt if needed, or if you want a brighter pickle flavor add another splash of dill pickle juice.
Cover the bowl with a lid or plastic wrap and refrigerate for 1 hour (or up to 24 hours), so the flavors can meld together, before serving.
Before serving, transfer the potato salad to a serving bowl (if needed) and. garnish with additional chopped fresh dill and sliced dill pickles (optional). Enjoy!
How To Store Leftover Potato Salad
Store the potato salad in an airtight container, or leave it in the bowl covered, in the refrigerator for up to 4 days. Stir gently before serving to redistribute the dressing, and add additional mayo or a splash of pickle juice to refresh the flavor and texture.
This recipe is excellent for making ahead. Prepare the salad up to 24 hours ahead of time, the longer chill time improves the flavors as the potatoes have more time to absorb the flavors.
If the potato salad thickens slightly after chilling (especially if you’re chilling for closer to 24 hours ahead of time), stir in a small amount of mayonnaise or a splash of dill pickle juice to loosen the texture and refresh the flavor.
Substitutions & Ingredient Notes
- Yukon Gold Potatoes : I don’t recommend any substitutes for the Yukon golds; if you want the best potato salad then they are the best potatoes to use!
- Mayonnaise & Sour Cream : I prefer the thicker texture and creamier flavor of the full-fat versions, but feel free to use your favorite one; such as lite, reduced-fat, avocado mayonnaise, etc.
- Dill Pickles : You need to chop these up anyways so the shape or size does not matter at all. For the garnish on top, I like slicing mini baby dill pickles. You could even use sweet dill pickles if you prefer a sweeter flavor.
- Parsley : Use fresh chopped parsley for the best flavor but dried parsley works just fine as well. If you only choose one herb to do fresh, make sure it’s the dill! Dried parsley works just fine and it’s usually what I end up using every time I make this recipe.
- Fresh Dill : No substitutes for this! Use fresh dill for the best, brightest, and herby flavor.
- Dijon Mustard : Any mustard can be used such as yellow mustard, spicy mustard, pub-style mustard; just make sure you like the taste of it before you add it because it does give a lot of flavor to the creamy dressing. I prefer using dijon mustard. Use slightly less mustard if you want a more milder mustard flavor.
Pro Tips From The Test Kitchen
- Peel the skin off of the potatoes and then chop the Yukon golds into bite-sized pieces. You don’t want the chunks too large or else it’s hard to eat, so make sure you are chopping them in small pieces so they are bite-sized. We don’t need huge large chunks of potato!
- Because you have to peel the skin off of the potatoes; I recommend not using baby potatoes as they are harder to peel. Use regular sized Yukon gold potatoes, peel them, and then chop into smaller sized chunks.
- Do not overboil the potatoes or else they’ll become mushy. Boil them at the lower temperature of medium-high, no need for high when boiling potatoes for potato salad, and check them frequently so they are not in there for too long. They should be easy to pierce with a fork but still retain their chunked/chopped shape.
- Yukon gold potatoes are the perfect potato for potato salad because they hold their shape well and have a naturally creamy texture that pairs beautifully with the dill dressing. I don’t recommend using any other potato such as white potatoes, russet potatoes or red potatoes.
- Letting the potatoes cool slightly before mixing prevents the mayonnaise from separately while still allowing the potatoes to absorb the dressing for better flavor. It’s important to not let the cool potatoes cool completely; just 10-15 minutes at the most and until they stop steaming.
- If the salad looks slightly dry after chilling (this is especially true if you chill the salad for longer than 1-2 hours), stir in a tablespoon of mayonnaise and/or add a splash of pickle juice to refresh the taste and texture before serving.
- Be very gentle when mixing so the potatoes stay chunky, and the salad does not become mashed.
- I prefer a more chilled potato salad, and I like the longer chill time which allows the potatoes more time to absorb all the creamy dressing and flavor. I usually refrigerate the potato salad for closer to 5-6 hours (I make it the morning of) before serving it. This allows the longer chill time while still keeping the salad creamy. If you refrigerate for closer to 24 hours before serving, you will probably need to add additional mayo or dill pickle juice.
More Summer Cookout Side Dish Recipes
- Pineapple Pretzel Salad Recipe (Sweet Side Dish)
- How To Make Frog Eye Salad Recipe (No Pudding Mix!)
- Lemon Yogurt Fruit Salad
- Fruity Cashew Chicken Pasta Salad
- BBQ Baked Beans (with Canned Beans)
- Coleslaw Pasta Salad
- Hawaiian Macaroni Salad
- Shrimp Macaroni Salad
- Steakhouse Potato Salad
- Amish Broccoli Salad (with Bacon and Creamy Dressing)
- Snickers Apple Salad
- Creamy Green Pea Salad Recipe (With Frozen Peas)
Dill Pickle Potato Salad
Ingredients
- 2 pounds Yukon Gold potatoes (peeled and cut into 1-inch chunks)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon dill pickle juice
- 1 tablespoon dijon mustard
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley (or 1½ teaspoons dried parsley)
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 hard-boiled eggs shell peeled & chopped
- 1½ cups chopped dill pickles
- 1 stalk celery finely diced
- 2 tablespoons sliced green onions
- chopped fresh dill & chopped or sliced pickles optional garnish
Instructions
Boil The Potatoes
- Place the peeled and chunked Yukon gold potatoes into a large pot and cover them with cold water, by about 1-inch, and add some salt to the pot. Bring to a gentle boil over medium-high heat.2 pounds Yukon Gold potatoes
- Once boiling, cook the potatoes for about 10 minutes, or until the potatoes are fork tender but still hold their shape.*It's important to not overboil the potatoes, or they will begin to disintegrate – we want whole chunks of potatoes for potato salad not creamy potatoes.
- Drain the potatoes well and spread them out onto a sheet pan or plate. Let them cool for 10-15 minutes so they stop steaming. Slightly warm potatoes will absorb the dressing better than completely cold ones – no need to cool the potatoes completely, just until they are warmer in temperature and stop steaming.
Make The Creamy Dressing
- In a small bowl, whisk together the mayonnaise, sour cream, dill pickle juice, dijon mustard, fresh dill, dried parsley, onion powder, kosher salt, and ground black pepper until creamy and combined.1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon dill pickle juice, 1 tablespoon dijon mustard, 1 tablespoon chopped fresh dill, 1 tablespoon chopped fresh parsley, 1 teaspoon onion powder, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper
Assemble The Potato Salad
- Add the still slightly warm potato chunks to a large bowl, then add the prepared dressing, and gently fold the ingredients together with a rubber spatula until evenly coated. Don't mix too aggressively because we want to keep the potatoes intact.
- Add in the chopped hard-boiled eggs, diced dill pickles, celery, and sliced green onion. Stir until evenly combined.*Taste and adjust the seasonings as needed; add more salt if needed, or if you want a brighter pickle flavor add another splash of dill pickle juice.4 hard-boiled eggs, 1½ cups chopped dill pickles, 1 stalk celery, 2 tablespoons sliced green onions
- Cover the bowl with a lid or plastic wrap and refrigerate for 1 hour (or up to 24 hours), so the flavors can meld together, before serving.
- Before serving, transfer the potato salad to a serving bowl (if needed) and. garnish with additional chopped fresh dill and sliced dill pickles (optional). Enjoy!chopped fresh dill & chopped or sliced pickles
Notes
- Peel the skin off of the potatoes and then chop the Yukon golds into bite-sized pieces. You don’t want the chunks too large or else it’s hard to eat, so make sure you are chopping them in small pieces so they are bite-sized. We don’t need huge large chunks of potato!
- Because you have to peel the skin off of the potatoes; I recommend not using baby potatoes as they are harder to peel. Use regular sized Yukon gold potatoes, peel them, and then chop into smaller sized chunks.
- Do not overboil the potatoes or else they’ll become mushy. Boil them at the lower temperature of medium-high, no need for high when boiling potatoes for potato salad, and check them frequently so they are not in there for too long. They should be easy to pierce with a fork but still retain their chunked/chopped shape.
- Yukon gold potatoes are the perfect potato for potato salad because they hold their shape well and have a naturally creamy texture that pairs beautifully with the dill dressing. I don’t recommend using any other potato such as white potatoes, russet potatoes or red potatoes.
- Letting the potatoes cool slightly before mixing prevents the mayonnaise from separately while still allowing the potatoes to absorb the dressing for better flavor. It’s important to not let the cool potatoes cool completely; just 10-15 minutes at the most and until they stop steaming.
- If the salad looks slightly dry after chilling (this is especially true if you chill the salad for longer than 1-2 hours), stir in a tablespoon of mayonnaise and/or add a splash of pickle juice to refresh the taste and texture before serving.
- Be very gentle when mixing so the potatoes stay chunky, and the salad does not become mashed.
- I prefer a more chilled potato salad, and I like the longer chill time which allows the potatoes more time to absorb all the creamy dressing and flavor. I usually refrigerate the potato salad for closer to 5-6 hours (I make it the morning of) before serving it. This allows the longer chill time while still keeping the salad creamy. If you refrigerate for closer to 24 hours before serving, you will probably need to add additional mayo or dill pickle juice.
Nutrition
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