Dill Pickle Potato Salad
This Dill Pickle Potato Salad is creamy and tangy and a little twist to the usual potato salad. It’s an easy, popular side dish that’s perfect for BBQs and potlucks!
A Pickle Lovers Potato Salad
Dill Pickle Potato Salad is a classic side dish with a flavorful twist. It’s a new favorite of mine that I love bringing to potlucks because I have watched it disappear so fast at the table. People LOVE it. This tangy potato salad is just what you should make if you need to make something ahead of time to bring somewhere, especially since it tastes better the longer it chills in the fridge.
I’m a 73 year old dill pickle lover, and this is the FIRST time I’ve ever made potato salad. I loved it so much that I’ll be making it often!!
– Erica
Frequently Asked Questions:
Drain potatoes as soon as they are fork-tender to avoid any overly mushy texture. A lot of times folks boil potatoes too long and the potatoes just turn into mashed potatoes.
For extra tang and depth, add 1 Tablespoon Dijon (or regular) mustard to the dressing. For extra crunch, stir in 1–2 tablespoons finely chopped celery.
Yes, in fact, this salad tastes even better the next day once fully chilled.
If you find that it’s gotten dry after sitting in the fridge (potatoes love to soak up dressing) , I recommend adding a splash of milk and a bit more mayo to help loosen it up a bit. Milk is a great little trick so you aren’t having to go as hard on the mayo. Start with a little at a time and stir, then add more as necessary.
I think it’s better to cut up your potatoes before you boil them. The potatoes will cook much faster when they’re first cut.
Store in an airtight container in the refrigerator for up to 4 days. I don’t suggest freezing this.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- russet potatoes– if you don’t have russet potatoes, you can use Yukon Gold potatoes. red potatoes are fine but they are a waxier potato and will bring a different texture.
- mayonnaise – I like Hellman’s or Dukes mayo. I do not like Miracle Whip at all but if that is your thing, don’t let me stop you.
- pickle juice – you’re just going to use the juice straight from the jar.
- red wine vinegar – if you need an alternative, white vinegar can be used.
- garlic powder
- chopped dill pickles– if you like a sweeter potato salad, try bread and butter pickles instead.
- finely diced red onion– this is an optional ingredient. I think a finely diced shallot would work really nicely here.
- fresh dill – some people like dill pickles but they don’t like fresh dill. If you are one of those people, just leave it out.
How To Make Dill Pickle Potato Salad
Place peeled and chopped potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat. Cook for 12–15 minutes, checking at 10 minutes, until potatoes are fork-tender but still hold their shape. Avoid overcooking. Drain immediately and let the potatoes dry in the colander for 5 minutes. Allow them to cool slightly before mixing. In a large mixing bowl, whisk together mayonnaise, pickle juice, red wine vinegar, garlic powder, salt, and pepper until smooth.
Add the slightly warm potatoes, chopped dill pickles, red onion (if using), and fresh dill. Gently fold with a spatula until evenly coated, being careful not to break the potatoes.
Cover and refrigerate for at least 1 hour to allow flavors to develop. Garnish with additional dill and sliced pickles before serving.
Serve chilled.
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Ingredients
- 2 ½ pounds russet potatoes, peeled and cut into 1½-inch chunks
- ¾ cup mayonnaise
- 1 Tablespoon pickle juice (from the jar)
- 1 Tablespoon red wine vinegar (white vinegar can be used)
- ½ teaspoon garlic powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon freshly ground black pepper
- 1 cup chopped dill pickles
- ¼ cup finely diced red onion (optional)
- 2 Tablespoons fresh dill, chopped (plus more for garnish)
- Optional garnish: extra chopped dill and sliced pickles
Instructions
- Place peeled and chopped 2 ½ pounds russet potatoes, peeled and cut into 1½-inch chunks in a large pot and cover with cold water. Add a generous pinch of salt.
- Bring to a boil over medium-high heat. Cook for 12–15 minutes, checking at 10 minutes, until potatoes are fork-tender but still hold their shape. Avoid overcooking.
- Drain immediately and let the potatoes dry in the colander for 5 minutes. Allow them to cool slightly before mixing.
- In a large mixing bowl, whisk together ¾ cup mayonnaise, 1 Tablespoon pickle juice, 1 Tablespoon red wine vinegar, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper until smooth.
- Add the slightly warm potatoes, 1 cup chopped dill pickles, ¼ cup finely diced red onion(if using), and 2 Tablespoons fresh dill, chopped. Gently fold with a spatula until evenly coated, being careful not to break the potatoes.
- Cover and refrigerate for at least 1 hour to allow flavors to develop.
- Garnish with additional dill and sliced pickles before serving.
- Serve chilled.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I’m a 73 year old dill pickle lover, and this is the FIRST time I’ve ever made potato salad. I loved it so much that I’ll be making it often!!
Yay!! Love hearing that so much Erica!! I am SO glad you finally made some potato salad and you loved this recipe, that means so much to read!!
By far the best potato salad I’ve ever had.
So happy you loved this one Kathy! Thank you!