Dill Pickle Potato Salad

Name: Dill Pickle Potato Salad
Prep time: 15 min
Cook time: 12 min
Total time: 87 min
Ingredients: 2 pounds baby potatoes (halved); ¾ cup Lite mayonnaise (see note); 2 tablespoons pickle juice; 1 tablespoon Dijon mustard; ½ teaspoon garlic powder; ½ teaspoon salt; ½ teaspoon black pepper; ¾ cup dill pickles (finely chopped); ¼ cup red onion (finely diced); 2-3 tablespoons fresh dill (chopped); 2 hard-boiled eggs (chopped); 1/2 cup sliced and pitted green olives; 1 tablespoon capers (finely chopped)

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This Dill Pickle Potato Salad is a tangy twist on the classic side dish. Made with tender potatoes, crunchy pickles, and a creamy dill dressing, it’s packed with flavor and perfect for cookouts, picnics, potlucks, and summer gatherings.

Potato Salad with a Tasty Twist

For those of us who are obsessed with the addictive flavor of dill pickles, this potato salad is something you have to try out this summer. It’s got all the ingredients of a classic potato salad with a boost from pickle juice in the dressing, and lots of chopped dill pickles folded in. I also add olives and capers for a salty hit in each bite that really amps up all the fresh flavors.

The great thing about potato salad is that it gets better after a chill in the fridge. That means it’s perfect for making ahead to take to potlucks, BBQs, and picnics. You can also pick whichever mix-ins you like here, don’t feel like you have to add eggs or olives, just go with your favorite additions and you’ll have a side dish everyone will love.

Recipe Overview

Skill Level

Beginner

Prep Time

15 mins

Cook Time

12 mins

A Few Key Ingredients

Below are the key ingredients you’ll need to make Dill Pickle Potato Salad. The full quantities can be found in the recipe card further down the post.

ingredients for dill pickle potato salad.

Baby potatoes: Have a firm texture that holds up well in potato salads. Larger, waxy potatoes can be used but make sure you halve or quarter them before boiling.

Quick tip!

Whatever potatoes you use, make sure you don’t overcook them (boil until just fork-tender) or they’ll fall apart when you mix in the other ingredients.

Dill pickles and juice: The key to the pickle flavor in this salad! The chopped pickles add flavor to each bite, while the pickle juice is used in the dressing so it soaks into the potatoes.

Mayonnaise: Use full-fat or lite mayo here, either will work. You can also cut the mayo with half Greek yogurt to make the dressing tangier and lower in fat.

Fresh dill: Highlights the dill flavor of the pickles. If you don’t have any fresh dill you can add a few shakes of dried dill instead.

Other mix-ins: Choose your favorite potato salad mix-ins here. I’ve gone for hard-boiled eggs (a potato salad classic!), red onion (for some bite), olives and capers (which add a salty hit).

Dress Your Potato Salad While It’s Warm

My top tip for making the best potato salad is to always toss the cooked potatoes in the dressing while they’re still warm. This way they’ll soak up all the flavors as they cool and the dressing will thicken slightly to a creamier consistency.

I also find that letting the potato salad chill for 1-2 hours (or overnight) lets those flavors meld, and make it way tastier! It is also delicious served warm, if you can’t wait that long.

How to Make Dill Pickle Potato Salad

Step 1. Place potatoes in a pot, cover with water, and add a pinch of salt.

Step 2. Bring to a boil and cook 10 to 12 minutes until fork-tender.

process shot to cook the potatoes and make the dressing for the potatoes.

Step 3. Drain and let cool slightly (they should still be a bit warm).

Step 4. In a small jug, whisk together all the dressing ingredients: mayo, pickle juice , mustard, and seasonings. Add to the warm potatoes and gently toss so they absorb the flavor.

adding dressing to the cooked potatoes and assembling the potato salad.

Step 5. Fold in the mix-ins.

Step 6. You can serve it slightly warm, or chill 1 to 2 hours for the best flavor.

Recipe Notes

Make it vegan: Use a vegan-friendly mayo and omit the eggs.
Other mix-ins: Add diced celery for crunch, swap red onion for chives or green onions, mix in some fresh parsley, sprinkle on crispy turkey bacon.
Dill pickles: The flavor of the pickles really shines in this dish, so make sure you choose your favorite kind to use in this salad.
Salt level: Some dill pickles have extra salty juice in the jar, so you may not need to season the dressing with extra salt. Taste it before adding your seasonings.
Storage: Keep leftover potato salad in an airtight container in the fridge for up to 3 days. Freezing is not recommended.

Variations

Make It Lighter: Replace part or all of the mayonnaise with plain Greek yogurt for a lighter option with extra protein.
Try Red Potatoes: Red potatoes hold their shape well and give the salad a slightly different texture.
Add Extra Fresh Herbs: Fresh dill, parsley, or chives add even more flavor and freshness.
Give It a Little Heat: Mix in diced jalapeños or a pinch of cayenne pepper for a spicy kick.
Make It Extra Crunchy: Add finely diced celery or red bell peppers for additional crunch and texture.

A white bowl with dill pickle potato salad.

Common Mistakes to Avoid

Overcooking the Potatoes: Cook the potatoes just until fork tender. Overcooked potatoes can become mushy and fall apart when mixed with the dressing.
Not Seasoning the Potatoes: Potatoes need plenty of seasoning. Taste and adjust the salt, pepper, and pickle flavor before serving.
Skipping the Chill Time: For the best flavor, refrigerate the potato salad for at least 30 minutes before serving. This gives the flavors time to meld together.
Using Too Little Pickle Flavor: If you’re making dill pickle potato salad, don’t be shy with the pickles or pickle juice. They are what give this salad its signature tangy flavor.

Questions I Get Asked a Lot

Do I need to peel the potatoes?

No! The potatoes are cooked with their skin on. This helps them hold together in the salad.

Can I make it ahead of time?

Yes! This salad is great to make ahead of time as it benefits from a 1-2 hour chill in the fridge to let the flavors meld.

When should I add the dressing?

Add the dressing to the cooked potatoes while they’re still warm. This allows them to soak up the flavors of the dressing.

Can I substitute the mayonnaise?

You can use full-fat Greek yogurt or sour cream in place of the mayo. It will be just as creamy but will have a slightly different taste.

Is it gluten-free?

Yes, although you may need to check the ingredients on your mustard and pickles to ensure they don’t contain gluten.

Storage

Store leftover dill pickle potato salad in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving, as some of the dressing may settle while it chills.

For the best texture and flavor, serve the potato salad cold. If it seems a little dry after refrigeration, stir in a small spoonful of mayonnaise, Greek yogurt, or a splash of pickle juice to freshen it up.

This recipe is not freezer-friendly, as the potatoes and creamy dressing can become watery and grainy once thawed.