In my opinion, there’s no such thing as too many pickles. They add such a distinct punch of savory flavor, which is why I developed our dill pickle chicken salad, dill pickle pasta salad, pickle de gallo, and so many others. After tasting this one you might wonder why potato salad with dill and pickles wasn’t the original recipe!
Looking for More Recipes Like This?
Then you’ve got to try our fried pickle dip. It’s creamy and pickle infused just like this recipe AND you still get some potato flavor from the crunchy potato chips.
Key Ingredients & Substitutions
- red potatoes – We love these little guys because of their thin skin and waxy texture, which helps them hold their shape even after cooking. If you don’t have these on hand, fingerling potatoes would be the next best option.
- dill pickles – Clausen’s pickles are our favorites, but pick whatever variety you love most.
- white onion – This variety has a crisp, clean flavor that is the perfect companion to the creamy mayo base. The pigment in red onion can stain the salad and yellow onion is sweeter in flavor.
- fresh dill – This fresh herb really makes this dish pop, but if you only have dried dill, use 2 tablespoons instead of a quarter cup.
How To Cook Hard Boiled Eggs
After experimenting with a variety of ways to cook hard boiled eggs, we love Instant Pot hard boiled eggs for this recipe. It takes less than 10 minutes and because they’re steamed, they’re so easy to peel. Just get these going while your potatoes boil and both should be done right around the same time. If you don’t have an instant pot, learn how to cook hard boiled eggs on the stovetop, in the oven, or in the air-fryer.
Pickle Flavor
It’s easier to add more of an ingredient than to remove it after the fact, so just start with a cup and a half of chopped pickles. If you’re craving more of the tangy flavor, add in the last half cup.
How To Make Dill Pickle Potato Salad
Recipe FAQs and Tips
- How do I keep the potatoes from getting mushy? Keep the skins on your potatoes! This will help them keep their structure after being mixed.
- Should I chop the pickles finely or leave them chunky? We diced our pickles pretty small so that we’d get a little crunch in every bite, but choose your own texture adventure here.
- Can I use dry dill instead of fresh? You can, but it’s worth your while to go out and get fresh. it really makes the dish pop!
- What to serve with potato salad with dill pickles? Any of your BBQ favorites! This would taste amazing with our smoked baby back ribs or our pulled pork sandwiches.
If you make and love this potato salad recipe with dill pickles as much as we do, we would appreciate you taking a minute to leave a star rating and review!
Love what you see here, but want more!? Become a paying member of The Wooden Skillet on Substack for $6/month where you’ll receive exclusive recipes and more time with CEO and recipe developer, Erin. Also find us on Instagram, TikTok, YouTube, Facebook and Pinterest!
Dill Pickle Potato Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
Description
Our creamy and delicious Dill Pickle Potato Salad is the perfect summer side dish that would make a great addition to any cookout!
Ingredients
- 10–12 baby red potatoes, cut into bite-sized pieces
- 10 hard boiled eggs, peeled and diced
- 1 1/2 – 2 cups dill pickles, chopped
- 1 cup mayo
- 1/2 cup celery, sliced
- 1/4 cup white onion, diced
- 2–3 tablespoons pickle juice (more, if desired)
- 1/4 cup fresh dill, chopped
- 1 tablespoon dijon mustard
- 1 teaspoon yellow mustard
- 1 teaspoon celery salt
- 1 teaspoon kosher salt (more, if desired)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper
Instructions
- Boil Potatoes: Bring a large pot of water to a boil. Add potatoes and let simmer until soft, about 10-15 minutes. Drain potatoes and run under cold water to cool.
- Combine: Put the drained potatoes in a large bowl. Add the rest of the ingredients and mix to combine everything together. Recommend starting with 1 1/2 cups of chopped pickles and add more, up to 2 cups, if desired.
- Taste: Try a bite and make any seasoning adjustments, as needed.
- Serve: Enjoy immediately or store in an airtight container in the fridge for later!
Notes
- Whole30/Paleo: check the ingredients of the pickles, dijon mustard, & mayo to make sure they are compliant.
- Pickles: we have a homemade refrigerator dill pickles recipe, if you want to check them out!
- Meal Prep: option to make this potato salad recipe 1-2 days before serving, just store in an airtight container in the fridge.
Nutrition
- Serving Size: 4 oz
- Calories: 397
- Sugar: 3.4 g
- Sodium: 589.9 mg
- Fat: 26 g
- Carbohydrates: 23 g
- Fiber: 2.6 g
- Protein: 17.2 g
- Cholesterol: 430.4 mg
Other Potato Recipes You Might Like
- This Deviled Egg Potato Salad also uses pickles for some crunch and subtle tang!
- Smoked Potatoes are a great excuse to pull out the smoker!
- We love Easy Herbed Potatoes for busy weeknights.
- Learn how to grill sweet potatoes for a fun summer side!
- Slow cooker baked potatoes are my favorite way to easily get loaded baked potatoes on the table.
Leave a Rating & Comment