Dill Pickle Potato Salad is the very definition of a crowd-pleaser: creamy, tangy, and just the right amount of crunchy thanks to a happy marriage of Yukon Gold potatoes, dill pickles, and plenty of fresh herbs. You get all the classic comfort of potato salad, but with a zippy punch from pickle juice and a nice herbal lift from chopped dill. Whether you’re planning a summer picnic, looking for a unique side for your next barbecue, or just want to shake up your dinner routine, this irresistible dish will have everyone coming back for seconds.
Ingredients You’ll Need
You don’t need anything fancy to whip up a batch of Dill Pickle Potato Salad, but every ingredient plays an important role. From the creaminess of mayo to the zip of pickle juice, each component brings something unique—so don’t skip a thing!
- Yukon Gold potatoes (2 pounds, peeled and diced): These offer a creamy texture and buttery flavor that’s perfect for potato salad.
- Dill pickles (1 cup, chopped): Fresh, briny, and crunchy, they add the signature zing that makes this dish special.
- Pickle juice (1/2 cup): Soaks right into the warm potatoes, lending tang and enhancing the overall flavor.
- Mayonnaise (1/2 cup): The classic creamy element holding the salad together.
- Sour cream (1/4 cup): Adds a gentle tang and extra creaminess—try Greek yogurt for a lighter twist!
- Dijon mustard (2 tablespoons): Sharp and savory, mustard balances the richness with just a hint of spice.
- Red onion (1/2 cup, chopped): Brings bite and vibrant color to every spoonful.
- Celery stalks (2, diced): Adds fresh crunch and a pop of green throughout.
- Fresh dill (2 tablespoons, chopped): The aroma and flavor of dill take this from good to great.
- Garlic powder (1 teaspoon): For an underlying depth of flavor that ties the dressing together.
- Salt and black pepper (to taste): A final touch to make all those bright, bold flavors shine.
How to Make Dill Pickle Potato Salad
Step 1: Cook the Potatoes
Start by adding those diced Yukon Gold potatoes to a large pot and covering them with cold water—this helps them cook evenly.
Bring the pot to a boil over medium-high heat and let the potatoes simmer until they’re perfectly fork-tender, which usually takes about 10 to 12 minutes. Once they’re done, drain the potatoes and let them cool just enough to handle without losing steam—the magic happens when potatoes are still warm.
Step 2: Infuse with Pickle Juice
While the potatoes are still warm, transfer them to a big mixing bowl and pour the pickle juice all over. Give them a gentle toss and let them sit for around 10 minutes. This time allows the potatoes to soak up all that wonderful tangy flavor, making sure every bite is deliciously zesty.
Step 3: Mix the Creamy Dressing
In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, garlic powder, plus a generous pinch of salt and pepper. This creamy dressing will help pull together the bright flavors and create that irresistible, luscious texture you want in a potato salad.
Step 4: Combine and Add Vegetables
Now, add the chopped dill pickles, red onion, diced celery, and fresh dill to the potatoes. Pour that lovely dressing over everything and gently stir it all together until well combined. Taste and adjust your seasoning if needed—sometimes a little extra pickle juice or a sprinkle of salt can make it just right.
Step 5: Chill and Serve
Cover the Dill Pickle Potato Salad and refrigerate for at least one hour. This essential step lets the flavors meld together for a totally crave-worthy result. Serve it straight from the fridge and watch it disappear at any gathering!
How to Serve Dill Pickle Potato Salad
Garnishes
Top your Dill Pickle Potato Salad with an extra sprinkle of fresh dill, a few thinly sliced pickles, or even a handful of crispy fried onions if you’re feeling bold. These little touches add color and make the dish feel extra special without much effort at all.
Side Dishes
This salad shines with classic picnic fare: think grilled burgers, hot dogs, pulled pork, or veggie skewers. It also makes a refreshing side to roasted chicken or pressed sandwiches for a hearty weeknight meal.
Creative Ways to Present
Scoop the salad into lettuce cups for a fun, fork-free appetizer, or serve it in small mason jars for an easy, portable picnic idea. For parties, try piping mounds of the salad onto cucumber slices or nestling a spoonful inside halved bell peppers for a colorful platter.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Dill Pickle Potato Salad to an airtight container and refrigerate. It’ll stay fresh and tasty for up to three days, and the flavors get even better as they mingle in the fridge!
Freezing
Potato salad with mayo and sour cream doesn’t freeze well, since thawing can cause the dressing to separate and the potatoes to go watery. For best texture and flavor, enjoy your Dill Pickle Potato Salad fresh from the fridge.
Reheating
This dish is meant to be enjoyed cold, so there’s no need for reheating. If it’s spent some time out at a picnic or party, just pop it back in the fridge to chill before serving again for the tastiest experience.
FAQs
Can I use a different type Side Dish
Absolutely! While Yukon Gold potatoes have that lovely creamy texture, you can substitute with red potatoes or even russets—just aim for a waxy variety so your salad stays firm and not mushy.
Is it possible to make this salad vegan?
Definitely! Swap in your favorite vegan mayonnaise and use a plant-based yogurt instead of sour cream. The rest of the ingredients are already vegan-friendly, so you won’t sacrifice any flavor.
How do I make this Dill Pickle Potato Salad even more tangy?
For a super tangy bite, simply add an extra splash of pickle juice just before serving, or incorporate a bit of chopped pickled jalapeño for extra zip and heat.
Can I prepare Dill Pickle Potato Salad a day ahead?
Yes—actually, it’s often even tastier the next day! Making it ahead allows the flavors to fully meld, and it’s a great way to free up time before a big meal or event.
What’s the best way to transport this salad for a picnic?
Pack your Dill Pickle Potato Salad in a well-chilled, airtight container and keep it cool with an ice pack or in a cooler. Pop it into individual cups or jars if you want easy, mess-free serving at the park or beach.
Final Thoughts
If you’re ready to bring some serious flavor to your next gathering, give this Dill Pickle Potato Salad a try. It’s fresh, tangy, creamy, and guaranteed to earn rave reviews from pickle lovers and skeptics alike. Trust me, you’ll want to keep this recipe handy for every cookout, potluck, and family dinner!
Print
Dill Pickle Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Description
A tangy and creamy potato salad with the zesty flavor of dill pickles. This Dill Pickle Potato Salad is a perfect side dish for picnics, barbecues, or any gathering. The combination of tender Yukon Gold potatoes, crunchy celery, and flavorful pickles dressed in a creamy, mustard-infused dressing is sure to be a hit.
Ingredients
Potato Salad:
- 2 pounds Yukon Gold potatoes, peeled and diced
- 1 cup chopped dill pickles
- 1/2 cup pickle juice
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1/2 cup chopped red onion
- 2 celery stalks, diced
- 2 tablespoons fresh dill, chopped
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Cook Potatoes: Boil diced potatoes until tender, then drain and cool slightly.
- Toss with Pickle Juice: Gently coat warm potatoes with pickle juice and let sit for 10 minutes.
- Prepare Dressing: Mix mayonnaise, sour cream, Dijon mustard, garlic powder, salt, and pepper in a bowl.
- Combine Ingredients: Add dressing to potatoes along with pickles, red onion, celery, and dill. Stir well.
- Chill and Serve: Refrigerate for at least 1 hour before serving. Enjoy!
Notes
- For extra tang, add more pickle juice before serving.
- You can use Greek yogurt instead of sour cream for a lighter option.
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 3g
- Sodium: 610mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
