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Delicious Dill Pickle Potato Salad, loaded with hard boiled eggs, pickles and savory tangy flavors. A summer favorite.
One of the ultimate favorite barbecue side dishes to date! This one is a huge crowd pleaser. I love to whip this up and impress my guests and my husband is a huge fan.
Why Make Dill Pickle Potato Salad
- Tangy and flavor packed: This dill pickle potato salad bursts with tangy and flavorful notes, combining the zesty bite of dill pickles with tender potatoes. Also try my Deviled Egg Potato Salad.
- Creamy and mouthwatering: The dressing adds the perfect creamy coating to the potatoes, eggs and pickles.
- Easy steps to make: Boil up potatoes, chop a few veggies, and whisk together with a simple mayo/pickle dressing. If you want another pickle lovers salad, try my famous Dill Pickle Pasta Salad!
Ingredient Notes
A few tips and comments about some ingredients needed! This salad is customizable so feel free to add extras or omit a few mix-ins if desired.
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
Yukon Gold Potatoes. I love these potatoes for this recipe, they are buttery and great in this potato salad.
Pickles. This is a main ingredient to this potato salad. Use your favorite style of pickle. I prefer dill pickles but the spicy pickles really go well also. Any shape will work!
Hard Boiled Eggs. This is optional but I highly recommend it for a creamier, more filling and satisfying potato salad.
Seasonings. The seasonings and fresh herbs really kick this potato salad with pickles up a notch. Salt, pepper, paprika, celery seed are needed. I don’t know what it is about celery seed but I sure do love it in bbq side salads.
Recipe Substitutions & Variations
- Yukon Gold Potatoes. You can sub russet potatoes if needed, both work great.
- Mayonnaise. To make it healthier fee free to sub plain greek yogurt. You can also use sour cream but you will need to adjust seasonings a tad bit.
- Veggies. You can add chopped bell peppers if desired and want more crunch! Corn kernels are also great mixed in.
Steps To Make This Recipe
Step One. Prep the potatoes. I leave the potatoes with the peels on, they are so thin they don’t bother me. Feel free to peel the potatoes! Chop them into 1/2″ to 3/4″ sized chunks. Add those to a pot of boiling water with a generous pinch of salt. Let them boil until they are just tender enough to pierce with a fork.
Step Two. Let the potatoes cool in the fridge while you prep everything else.
Step Three. Let’s Chop Everything up! Chop/slice up your pickles, the hard boiled eggs, onion and celery. Set aside (photo 1).
Step Four. Mix the dressing for the Dill Pickle Potato Salad (photo 2). Add all the ingredients to a medium sized bowl and mix well. Taste as you go! You may want more pickles or salt.
Step Five. Make The Potato Salad! Grab the cooled potatoes and add them to a large serving bowl. Add in all the chopped veggies, eggs, chopped dill and about 3/4 of the dressing (photo 4). Give it a good mix to ensure everything is coated well. Pop into the fridge for about 20 minutes or until you are ready to serve. Pour the rest of the dressing over right before serving.
Store leftovers in an airtight container in the fridge for up to 4 days.
Recipe Tips
- Don’t overcook the potatoes. You don’t want them to turn to mush, so be sure they are cooked just until tender.
- Taste as you go! We all have different pallets, I recommend tasting as you go for more salt or pickle juice as needed.
- Add some shredded cheddar to this dish for an even more indulgent flavor.
Recipe FAQs
It’s made with fresh ingredients and has a well rounded nutrient dense combination. The mayo can make it a bit unhealthy with fats, so please be mindful when indulging.
Yes! Make this ahead of time, a few hours before serving or even 48 hours before serving works great. The potatoes can really soak up the dressing/flavors so be sure to keep a little extra on the side to pour over JUST before serving.
What To Serve With Dill Pickle Potato Salad
Potato salad is pretty standard all throughout summer. I bring it to barbecues and potlucks any change I get. It pairs great with barbecue foods like;
Crispy Chicken Burgers, Spicy Chicken Burgers, Turkey Smash Burgers, Pulled Chicken, Lemon Pepper Wings and so much more!
Other Yummy Side Dishes To Try
Side Dishes
Fresh Avocado Corn Salad With Black Beans
Side Dishes
Crispy Homemade Fries
Side Dishes
Greek Cucumber Salad
Side Dishes
Italian Quinoa Salad
Dill Pickle Potato Salad
Equipment
- large pot for boiling
- sharp knife
- large serving bowl
Ingredients
- 3 lbs yukon gold potatoes
- 4 hard boiled eggs, chopped
- 1¼ cup dill pickles, chopped
- ¼ cup red onion, diced
- 1 cup celery, diced
- 3-4 Tbsp fresh dill, chopped
- 2 cloves garlic, minced
Dill Pickle Dressing
- ¼-⅓ cup pickle juice
- 1 tsp lemon juice
- ¼ cup mayonnaise , more as needed
- 2-3 Tbsp dijon mustard , more as needed
- ½ tsp salt, more as needed
- 1 tsp black pepper
- 1 tsp paprika
- 1½ tsp celery seed
Instructions
- I leave the potatoes with the peels on, they are so thin they don't bother me. Feel free to peel the potatoes! Chop them into 1/2 inch to 3/4 inch sized chunks. Add those to a pot of boiling water with a generous pinch of salt. Let them boil until they are just tender enough to pierce with a fork.
- While the potatoes boil, chop/slice up your pickles, the hard boiled eggs, onion and celery. Set aside. If the potatoes are tender, drain the hot water and let them cool in the fridge while you prep everything else.
- Mix the dressing for the Dill Pickle Potato Salad. Add all the ingredients to a medium sized bowl and mix well; pickle juice, seasoning, lemon, mayo, dijon. Taste as you go! You may want more pickles or salt.
- Grab the cooled potatoes and add them to a large serving bowl. Add in all the chopped veggies, eggs, chopped dill and about 3/4 of the dressing (photo 4). Give it a good mix to ensure everything is coated well. Pop into the fridge for about 20 minutes or until you are ready to serve. Pour the rest of the dressing over right before serving!
Notes
- Don’t overcook the potatoes. You don’t want them to turn to mush, so be sure they are cooked just until tender.
- Taste as you go! We all have different pallets, I recommend tasting as you go for more salt or pickle juice as needed.
- Add some shredded cheddar to this dish for an even more indulgent flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was SO GOOD. Made it for an Easter BBQ and it was gone before the burgers came off the grill. Big pickle lover here thank you.
THIS WAS SO GOOD! I made it over the weekend and I had to come back and say thank you! My family gobbled it up and they were all so impressed. We are big pickle people and this served. Thanks.
Hi Barb! So thrilled to hear this.