Dill Pickle Potato Salad

Dill Pickle Potato Salad is a delightful blend of creamy gold potatoes and crunchy dill pickles, mixed with a tangy dressing. It’s a refreshing twist on traditional potato salad, with the tartness of pickles adding a burst of flavor to every bite. Perfect for picnics, barbecues and family get-togethers.

As spring approaches and warm weather beckons, this Dill Pickle Potato Salad recipe is a must-have. Featuring tender Yukon gold potatoes, tangy dill pickles, sweet relish, crunchy onions, celery seeds, and hard-boiled eggs, all tossed together in a creamy dressing.

Finished with fresh chopped dill for an extra burst of flavor, this potato salad blends creamy, tangy and savory elements perfectly.

If you’re searching for more recipes inspired by pickles, you’re in luck! Try my Fried Pickle and Ranch Dip, Creamy Cajun Potato Salad and Dill Pickle Egg Salad.

Why You’ll Love This Pickle Potato Salad

• Tangy flavor- The tangy and briny flavor of the dill pickles adds a delicious zing to the potato salad, making it stand out from the rest.
• Creamy texture- The combination of mayonnaise and potatoes creates a creamy and satisfying texture.
• Crowd-pleaser- It’s always a hit with friends and family, making it a reliable side dish for any occasion.
• Versatile- You can customize it with additional ingredients or play around with the seasoning by adding different herbs or spices.

How To Cook Potatoes Perfectly For Salad

• Cut evenly- Cut the potatoes into evenly sized pieces to ensure they cook at the same rate. Aim for bite-sized chunks or cubes.
• Salt your water- Salt adds flavor to the potatoes as they cook. It ensures that the potatoes are well-seasoned from the inside out, rather than relying solely on external seasoning.
• Cook until tender- Simmer the potatoes until they are fork tender. Be careful not to overcook them, as they can become mushy.
• Test for doneness- To check if the potatoes are cooked, pierce them with a fork or tip of a paring knife. They should be tender but still hold their shape.
• Drain- Once cooked, drain the potatoes in a colander. Place the potatoes onto a paper towel lined baking pan to remove any excess water. Then, add salt and pepper to the warm potatoes for better flavor.
• Cool- Allowing the boiled potatoes to cool before adding the dressing, helps prevent the dressing from breaking or becoming too runny.

Ingredient Notes

Here are some notes on the ingredients. For a full list of ingredients, scroll down to the recipe card at the bottom of the page.

• Potatoes- I love Yukon gold potatoes. Known for their rich, buttery flavor and smooth texture, these potatoes are ideal for potato salad.
• Mayonnaise- Use a good quality mayonnaise. I prefer an olive-oil based mayo but feel free to use your favorite brand.
• Yellow mustard- Common ingredient used in potato salad, it provides a zesty kick and tangy flavor.
• Onions- In this recipe, I use red onion for its slightly sweet flavor and vibrant color.
• Celery- Adds a crisp texture and fresh flavor. I peel the outer layer to avoid the tough strings, this is optional but recommended.
• Dill pickles- The star ingredient in this recipe. Adds a tangy, briny flavor and crunch texture to the salad.
• Sweet relish- Sweet and tangy flavor which helps balance the richness of the mayonnaise.
• Celery seed- My secret ingredient that truly elevates the flavor of this recipe. Slightly bitter, earthy and slightly sweet flavor, it is essential for this recipe.
• Vinegar- I prefer apple cider vinegar. Imparts acidity and a subtle sweetness to the potato salad.
• Hard boiled eggs- You will need 5 total. You can also cook a couple more to garnish the top of the potato salad (optional).
• Dill- Fresh dill is one of the most fragrant and flavorful herbs. Make sure to use fresh dill for the best flavor.

Ingredient Substitutions

• Potatoes- You can substitute red potatoes or russet potatoes, depending on your preference for texture and flavor.
• Onions- If you don’t have red onions, you can use sweet onions, or yellow onions as a substitute. Just make sure to finely dice them.
• Vinegar- If you don’t have apple cider vinegar on hand, you can use white wine vinegar or distilled vinegar. Alternatively, you can also use fresh lemon juice. Start by using the same amount of lemon juice as the amount of vinegar called for in this recipe, then adjust to taste as needed.
• Mayonnaise- For a lighter option, you can substitute part or all of the mayonnaise with Greek yogurt. Alternatively, you can use a combination of mayo and Greek yogurt or sour cream. This will make your dressing more tangy.

Step By Step Ingredients – The Best Potato Salad

STEP 1: Prepare potatoes. Start by washing and scrubbing the potatoes thorough to remove any dirt. Peel the potatoes if desired or leave the skins on for added texture. Then, cut the potatoes into large chunks, about 1 inch.

STEP 2: Boil the potatoes. Place the cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt to the water. Bring water to a boil over medium-high heat. Then, reduce heat to a simmer and cook the potatoes for 15 minutes or until they are fork tender.

STEP 3: Prepare dressing. While the potatoes are cooking, prepare the dressing. In a mixing bowl, combine mayonnaise, mustard, apple cider vinegar, pickle juice, celery seed, and dill. Season with salt and pepper. Refrigerate until ready to use.

STEP 4: Chop. Finely chop the red onions. Then, chop the celery, pickles and hard boiled eggs into small pieces. Set aside.

STEP 5. Combine. Once the potatoes are cooked, drain them inside a colander. Place them onto a paper towel lined baking sheet to remove any excess water. Season the potatoes with salt and pepper.

Allow them to cool to room temperature. Then, in a large bowl, add the potatoes along with the dill pickles, sweet relish, celery, red onions, hard boiled eggs, and dressing.

STEP 6. Mix. Gently toss the potato salad ingredients together until the potatoes are evenly coated with the dressing.

STEP 7. Adjust. Taste the potato salad and adjust with salt and pepper, as needed.

STEP 8. Chill. Cover the bowl of potato salad with plastic wrap and refrigerate for 2 hours to allow the flavors to meld together.

STEP 9. Garnish. Before serving, garnish the potato salad with fresh chopped dill or a light sprinkling of paprika.

Expert Tips

Don’t skimp on ingredients; use the best quality available. Using fresh ingredients in potato salad enhances its flavor, texture and overall quality. Fresh vegetables, herbs, and other ingredients ensures that the potato salad is not only delicious but also nutritious and visually appealing.

Be sure to let your potatoes cool completely before mixing them with the dressing. Adding the dressing to hot potatoes can cause it to thin out or separate, resulting in a less creamy and cohesive salad. Cooling the potatoes prevents this and helps the dressing adhere better.

When boiling the potatoes, it’s crucial to avoid overcooking them. Overcooked potatoes may become mushy and lose their texture, resulting in a salad that lacks the desired firmness and bite.

Chill the potato salad before serving. This allows the flavors to meld together and gives the ingredients time to marry, enhancing the overall flavor of the salad. Chilling also helps to firm up the potatoes and other ingredients, giving the salad a more cohesive texture.

FAQ

Storage

Store this Dill Pickle Potato Salad by transferring it into an airtight container. Refrigerate for 3-4 days. Potato salad should not be left out at room temperature for more than 2 hours.

It’s best to refrigerate potato salad promptly after serving or within the two-hour window to ensure food safety.

Special Tools and Equipment

• Large pot- Make sure the pot is large enough to hold all the potatoes comfortably and has enough water to cover them.
• Mixing bowl- It should be large enough to accommodate the potatoes and any additional ingredients you’ll be mixing in.
• Chef knife- Having a sharp knife will make chopping the vegetables a breeze. It ensures clean, precise cuts without bruising or crushing the veggies and herbs.
• Serving spoon or spatula- Choose a utensil that’s suitable for gently mixing the ingredient without crushing the potatoes.