This easy Dill Pickle Potato Salad is loaded with texture and flavor, making the perfect side dish for your summer BBQs. Tender potatoes, crisp celery, fluffy hard-boiled eggs, and mouthwatering dill pickles are all tossed in a mayo-based dressing and then chilled for the ultimate melding of flavors. Serve this dill potato salad with your cookout entree and it’ll surely be a hit!
Why You’ll Love This Dill Pickle Potato Salad
At every summer cookout, I’m always keeping my eyes peeled for the potato salad. It’s usually a classic recipe like this deviled egg potato salad, but every once in a while people put their own spin on the recipe and I love trying each and every one.
This dill pickle potato salad is my spin on the classic and it’s perfection, if I do say so myself! It has all the ingredients and characteristics of a good potato salad, but I added some chopped dill pickles to the mix, as well as fresh dill for a light layer of herbal flavor. The dressing even has some pickle juice in it!
All of these elements together create the ultimate crowd-pleasing side dish. You won’t be able to get enough of the texture variety and flavor palette – plus, it pairs perfectly with any sort of BBQ side dish. Whether you’re grilling burgers, ‘dogs, or ribs, a hefty serving of this potato salad is exactly what you need to complete your plate!
Ingredients
This potato salad is so nice to make because you basically chop everything up and mix it together. I’ll make a shopping list for you below and denote which ingredients need to be cooked before you chop and mix them into the salad. As always, the exact measurements are in the recipe card down below!
- Baby red potatoes – boiled
- Red onion
- Celery stalks
- Dill pickles
- Eggs – hard-boiled
- Mayonnaise
- Dijon mustard
- Pickle juice
- Sweet relish
- Fresh dill
- Seasonings: garlic powder, salt, and cracked black pepper
How to Make Dill Potato Salad
Step 1: Wash and Cut Potatoes
Wash the potatoes and cut them into halves or quarters to result in 1-inch pieces.
Note: We left the skin on for more texture and flavor, but you can peel them if you’d like.
Step 2: Boil Potatoes
Place the potatoes into a large pot and cover them with water. Add a large pinch of kosher salt and bring the water to a rolling boil. Reduce the heat to medium-high, and continue to cook the potatoes for 10-12 minutes, or until they’re fork-tender.
Step 3: Start Dressing
While the potatoes are boiling, prepare the dressing ingredients.
Step 4: Mix Dressing
In a medium bowl, mix together the mayonnaise, dijon mustard, pickle juice, relish, dill, garlic powder, kosher salt, and a few turns of cracked black pepper.
Step 5: Cool Potatoes
Once the potatoes are fork-tender, remove them from the pot and drain into a colander. Place the potatoes onto a baking sheet evenly to cool them a bit faster. You can also place the potatoes into the refrigerator to speed up the cooling process.
Step 6: Mix Everything Together
Once the potatoes are fully cooled, add them to a large mixing bowl. Add in dill pickles, egg, red onion, and celery. Pour the dressing on top and mix the ingredients together until the potato salad is evenly coated. Taste test for salt and pepper, and adjust as desired.
Step 7: Cover and Refrigerate
Cover the potato salad and refrigerate for a few hours to marry the flavors together. Garnish with extra fresh dill and a few chopped pickles if desired.
FAQs
How do you keep the potatoes from falling apart when making potato salad?
The potatoes tend to fall apart when they’re cut when warm, so make sure they’re completely cool after boiling. In this recipe, we cut the potatoes into chunks before we boil them, and we also let them cool afterward – so all bases are covered! Cooling is especially important when making a mayo-based potato salad.
What kind of potatoes are best for potato salad?
Non-starchy potatoes are best, and I think red potatoes are the winning option. Yukon gold is kind of an all-purpose potato so you can use those as well, but avoid russet potatoes at all costs.
How long does potato salad last in the refrigerator?
Your dill pickle potato salad will last 3-4 days in the refrigerator in an airtight container.
Serving Suggestions
I think we can all agree that potato salad is best served at a summer cookout, so I have a well-curated menu for your next BBQ!
- Start with a corona sunrise which is a beer cocktail twist that’ll quench your thirst and excite your tastebuds! If you want something fruity, a blood orange strawberry spritz will be the refreshing beverage of your dreams, and a frozen mojito will keep you cool in the summer sun.
- Serve your guests some yummy snacks like an elegant (and delicious) burrata caprese, or these pop-in-your-mouth air fryer pigs in a blanket.
- For the main dish to serve alongside your potato salad, you have the choice of blue cheese burgers, an avocado bacon burger, or a chipotle black bean burger.
- And round out your evening with a creamy, fluffy, and juicy summer berry trifle!
More No-Lettuce Salad Recipes You’ll Love
- Orzo Pesto Salad
- Bacon Caesar Pasta Salad
- Broccolini Salad
- Hawaiian Macaroni Salad
- Deconstructed Guacamole Salad
If you make this Dill Pickle Potato Salad, be sure to tag me on Pinterest and Instagram!
I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!
Dill Pickle Potato Salad
ingredients
- 2 lbs baby red potatoes cut in half or quartered
- ½ red onion finely diced
- 4 celery stalks finely diced
- ⅔ cup dill pickles finely diced
- 3 hard boiled eggs chopped
- 1 ½ cup mayonnaise
- 2 tbs dijon mustard
- 2 tbsp pickle juice from the jar
- ⅓ cup sweet relish
- ¼ cup fresh dill chopped
- 1 tsp garlic powder
- 2 tsp kosher salt
- Cracked black pepper
instructions
- Wash potatoes and cut into halves or quarters to get about 1 inch pieces. (we left the skin on for more texture and flavor, peel if desired)
- Place the potatoes into a large pot and cover with water. Add a large pinch of kosher salt and bring the water to a rolling boil. Reduce heat to medium high and cook potatoes for 10-12 minutes or until they are fork tender.
- While the potatoes are boiling, prepare the dressing ingredients.
- For the dressing: In a medium bowl mix together mayonnaise, dijon mustard, pickle juice, relish, dill, garlic powder, kosher salt and a few turns of cracked black pepper.
- Once the potatoes are fork tender, remove from the pot and drain into a colander. Place the potatoes onto a baking sheet evenly. This will allow them to cool a bit faster. You can also place the potatoes into the refrigerator to speed up the cooling process.
- Once the potatoes are no longer warm. Add them to a large mixing bowl. Add in dill pickles, egg, red onion, and celery. Pour the dressing on top and mix together until the potato salad is evenly coated. Taste test for salt and pepper and adjust as desired.
- Cover potato salad and refrigerate for a few hours to marry the flavors together. Garnish with extra fresh dill and a few chopped pickles if desired.
notes
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