Creamy, crunchy dill pickle potato salad is the perfect side dish for those hot summer days. Whether you're snacking by the pool or serving alongside some smoked burgers, potato salad with dill pickles is a pickle lover's dream!
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We love all things pickle-related around here, which you'll know if you've ever tried our dill pickle salad, dill pickle pizza, or Polish dill pickle soup.
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🔖 Ingredients & Substitutions
- Potatoes: I recommend using Yukon Golds, red potatoes, or fingerling potatoes as they cook fast and hold their shape well. You can also use Idaho potatoes or russet potatoes, but these tend to take longer to soften and are more likely to fall apart.
- Mayonnaise: I will always recommend using Kewpie mayo or even homemade mayonnaise, but any kind will do.
- Dill pickles: I recommend using Grillo's pickles, Claussen, or any good, crisp dill pickles. For a more Southern-inspired flavor profile, you can also add sweet relish, chow chow relish, bread and butter pickles, or these quickles that can be ready to eat in just an hour.
- Pickle brine: Pickle brine or red wine vinegar.
- Eggs: The eggs add protein and creaminess to the potato salad.
- Lemon: Zest & juice. You can substitute with bottled if needed.
- Herbs & Veggies: Dill, chives, green onions. You can also add parsley, celery, red onion, or any other onion variety.
- Mustard: Stone-ground mustard is my preference, but you can use Dijon or yellow mustard.
- Spices: Salt, pepper, paprika, celery seed.
- Optional: Bacon, more protein, and yum factor!
🥒 How To Make Dill Pickle Potato Salad
Step 1: Place whole potatoes and 4 eggs in a pot of water with ½ teaspoon salt. Cook the eggs for 10-12 minutes, then transfer them to an ice bath to cool. Continue boiling the potatoes for another 3-5 minutes, or until fork-tender. Peel the potatoes, dice them, and spread them on a sheet pan to cool for 10 minutes, allowing steam and excess moisture to escape.
Pro Tip: Or try this Instant Pot boiled eggs recipe using the 5-5-5 method to cook the eggs.
Step 2: Remove the egg yolks and add them to a large mixing bowl. Add in mayo, mustard, pickle brine, lemon juice, and lemon zest. Season with celery seed, paprika, black pepper, and salt, then mix until smooth.
Pro Tip: I like to reserve ½ an egg yolk to crumble over everything at the end for added color & texture.
Step 3: Add in chopped pickles, green onion, fresh dill, and fresh chives, then mix. Carefully fold in the potatoes and diced egg whites until evenly coated.
Step 4: Garnish with additional chopped pickles, fresh dill, and bacon (optional).
🍽 Serving Suggestions
This potato salad with dill pickles is as good as it gets, and makes the perfect side dish for a wide variety of meals, from Chicago-style hot dogs to reverse-seared smoked ribeyes. It's also great with air fried BBQ chicken and Blackstone smash burgers!
🤷🏻♀️ Recipe FAQs
Yes, potato salad is actually best when made ahead of time so the flavors have time to develop. For best results, prepare it 4-24 hours before serving, then store in an airtight container in the refrigerator.
This is a matter of personal preference. While skin adds texture, peeling the potatoes results in a smoother, creamier texture more typical of deli-style potato salad.
Allow the potatoes to steam dry for at least 10 minutes after boiling, and avoid overdressing the salad. If the dill pickle potato salad becomes slightly watery after chilling, you can revive it by gently mixing in a small spoonful of mayonnaise.
No. Potato salad does not freeze well because the mayonnaise separates and the potatoes develop a grainy texture after thawing.
👩🏻🍳 Pro Tips
- You can dice the potatoes as finely or as large as you like. I prefer smaller pieces, so you get a little of everything in each bite.
- For a crunchy addition to this potato salad with dill pickles, you could add a few crispy smashed potatoes. All you have to do is reserve a few of them after boiling, smash them with a fork, leaving the skin on, then toss with oil and bake at 425F for 20-25 minutes.
- Store leftover potato salad for up to 3-4 days in an airtight container in the fridge.
- This potato salad with dill pickles is gluten-free! If you want to be extra cautious, just double-check the bottled ingredients.
Looking for other delicious salad recipes? Try this Mediterranean white bean salad!
🥔 More Potato Dishes
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📖 Recipe
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Ingredients
Equipment
Method
- Place whole potatoes and 4 eggs in a pot of water with ½ teaspoon salt. Cook the eggs for 10-12 minutes, then transfer them to an ice bath to cool. Continue boiling the potatoes for another 3-5 minutes, or until fork-tender. Peel the potatoes, dice them, and spread them on a sheet pan to cool for 10 minutes, allowing steam and excess moisture to escape.
- Remove the egg yolks and add them to a large mixing bowl. Add in mayo, mustard, pickle brine, lemon juice, and lemon zest. Season with celery seed, paprika, black pepper, and salt, then mix until smooth.
- Add in chopped pickles, green onion, fresh dill, and fresh chives, then mix. Carefully fold in the potatoes and diced egg whites until evenly coated.
- Garnish with additional chopped pickles, fresh dill, and bacon (optional).
Nutrition
Notes
- I like to reserve ½ an egg yolk to crumble over everything at the end for added color & texture.
- You can dice the potatoes as finely or as large as you like. I prefer smaller pieces, so you get a little of everything in each bite.
- For a crunchy addition to this potato salad with dill pickles, you could add a few crispy smashed potatoes. All you have to do is reserve a few of them after boiling, smash them with a fork, leaving the skin on, then toss with oil and bake at 425F for 20-25 minutes.
- Store leftover dill pickle potato salad for up to 3-4 days in an airtight container in the fridge.
- This potato salad with dill pickles is gluten-free! If you want to be extra cautious, just double-check the bottled ingredients.
Nena Sterner says
We hope you enjoy this recipe!