This Dill Pickle Potato Salad is a creamy, tangy twist on a classic favorite, combining tender Yukon gold potatoes, crunchy vegetables, and protein-rich hard-boiled eggs.
Packed with fiber and healthy fats from the dressing, it’s a satisfying and nourishing dish perfect for everyday meals.
Quick to prepare, make-ahead friendly, and bursting with zesty dill flavor, it’s ideal for lunches, picnics, or family dinners.
Dill Pickle Potato Salad
Equipment
- 1 large pot
- 1 colander
- 1 Large mixing bowl
- 1 small bowl
- 1 Whisk
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 1.5 lbs baby Yukon gold potatoes quartered
- 3 hard-boiled eggs chopped
- ½ cup dill pickles chopped
- ½ cup celery chopped
- ½ cup red onion chopped (or green onion/chives)
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons dill pickle brine
- 1.5 tablespoons Dijon mustard
- 1.5 tablespoons fresh dill chopped
- ½ teaspoon sea salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Prepare the Potatoes: Start by washing and scrubbing 1.5 pounds of baby Yukon gold potatoes under cold running water to remove any dirt. Quarter the potatoes evenly to ensure they cook uniformly. Place the potatoes in a large pot and pour in enough cold water to cover them by about an inch. Add ½ tablespoon of sea salt to the water for seasoning. Place the lid on the pot and bring the water to a boil over high heat.
- Cook the Potatoes to Perfection: Once the water reaches a rolling boil, remove the lid and reduce the heat to medium. Let the potatoes simmer gently for 10–15 minutes. Test their doneness by piercing a potato with the tip of a knife; it should slide in easily without the potato falling apart. Drain the potatoes thoroughly in a colander and allow them to cool slightly. Transfer them to a large mixing bowl for assembly.
- Chop the Vegetables and Eggs: While the potatoes are cooling, prepare the vegetables and eggs. Chop 3 hard-boiled eggs into medium-sized pieces. Dice ½ cup of dill pickles and ½ cup of celery into small, bite-sized chunks. Chop ½ cup of red onion finely; you can substitute green onions or chives if preferred. Combine all these ingredients in the bowl with the cooled potatoes, gently folding them together to distribute evenly without mashing the potatoes.
- Whisk the Creamy Dressing: In a small bowl, prepare the dressing by combining ¼ cup mayonnaise, ¼ cup sour cream, 2 tablespoons dill pickle brine, 1.5 tablespoons Dijon mustard, and 1.5 tablespoons freshly chopped dill. Season with ½ teaspoon sea salt and ¼ teaspoon black pepper. Use a whisk to blend the ingredients until the mixture is smooth, creamy, and fully emulsified. Taste and adjust the seasoning if needed, ensuring a balanced, tangy, and flavorful dressing.
- Combine Salad and Dressing: Pour the prepared dressing over the potato and vegetable mixture. Using a large spoon or spatula, gently fold the dressing into the salad, carefully coating each potato quarter and vegetable piece without breaking them. Make sure the dressing is evenly distributed for consistent flavor throughout the salad.
- Chill and Marinate for Best Flavor: Cover the salad with plastic wrap or a lid and place it in the refrigerator for at least 1–2 hours before serving. Chilling allows the flavors to meld, enhancing the tanginess of the dill and pickle brine, while ensuring the salad is refreshing and well-balanced. For an even deeper flavor, refrigerate overnight if possible.
- Serve and Enjoy: Before serving, give the salad a gentle toss and taste once more. Adjust salt and pepper if necessary. Serve chilled as a side dish for lunch, dinner, or a picnic. Garnish with extra fresh dill or a few pickle slices for a decorative touch. Enjoy the creamy, tangy, and herbaceous flavors in every bite.
Notes
- Pickle Quality Matters: Using high-quality dill pickles elevates the flavor of the salad significantly. Look for pickles that are crisp, tangy, and well-brined for the best results. Avoid overly sweet or soft pickles, as they can alter the balance of flavors.
- Potato Choice: Baby Yukon gold potatoes are ideal because they hold their shape and have a naturally creamy texture. You may also use red potatoes or fingerlings as alternatives. Avoid starchy potatoes like russets, which can become mushy.
- Dressing Variations: The classic half-mayo, half-sour cream combination gives the salad a creamy, tangy balance. For a lighter version, substitute Greek yogurt for sour cream. You can also adjust the ratio to suit your taste preference.
- Vegetable Flexibility: Celery, red onion, and dill pickles provide crunch and freshness, but feel free to experiment with finely chopped bell peppers, radishes, or fresh herbs for additional color and flavor.
- Make-Ahead Friendly: This salad tastes best after chilling for a few hours, making it a perfect make-ahead dish for gatherings, meal prep, or weeknight dinners.
Chef’s Secrets for Flavor Boost
To make this potato salad truly stand out, focus on layering flavors.
Start by cooking the potatoes in salted water; the subtle seasoning infuses them from the inside out.
Fresh dill is a key ingredient—its aromatic brightness brings life to the creamy dressing.
When whisking the dressing, make sure all ingredients are well combined, creating a smooth, velvety coating for the potatoes.
Lastly, chilling the salad allows the flavors to meld and intensify, creating a richer, more cohesive taste.
A small sprinkle of extra fresh dill or a few whole pickle slices just before serving adds both visual appeal and a burst of tangy flavor.
Serving Suggestions for Every Occasion
This dill pickle potato salad is versatile and pairs beautifully with a wide variety of dishes.
Serve it alongside grilled meats like chicken, steak, or sausages for a summer barbecue.
It also complements sandwiches, wraps, and burgers for a quick lunch.
For a picnic or potluck, present the salad in a large, colorful bowl garnished with extra dill and pickle slices to make it visually appealing.
It can also be enjoyed on its own as a protein-rich, satisfying snack or light meal.
Storage Tips to Maintain Freshness
Store any leftover potato salad in an airtight container in the refrigerator for up to three days.
Keeping it chilled preserves the texture of the potatoes and vegetables while maintaining the creamy consistency of the dressing.
Avoid freezing, as the mayonnaise and sour cream base may separate when thawed.
Before serving leftovers, gently toss the salad to redistribute the dressing evenly.
If it has slightly thickened, you can add a teaspoon of pickle brine or a small splash of mayonnaise to restore creaminess.
Frequently Asked Questions
1. Can I make this salad vegan or dairy-free?
Yes! Substitute the mayonnaise with a vegan version and replace the sour cream with a plant-based yogurt or vegan sour cream. Use firm tofu or chickpeas in place of eggs for added protein.
2. What type of potatoes work best?
Baby Yukon gold potatoes are ideal because they are creamy yet firm. Red potatoes or fingerlings also work well. Avoid starchy varieties like russets, which can fall apart during cooking.
3. How far in advance can I prepare this salad?
This salad can be prepared a day in advance and stored in the refrigerator. Chilling allows the flavors to meld and enhances the tanginess of the dill and pickles.
4. Can I add more vegetables or herbs?
Absolutely! Celery, red onion, and dill are classic, but you can experiment with chopped bell peppers, radishes, chives, or parsley. Just ensure the vegetables are finely chopped to maintain a balanced texture.
5. How do I prevent the potatoes from becoming mushy?
Cook the potatoes until just tender. Overcooking causes them to fall apart in the salad. Drain immediately after cooking, let them cool slightly, and handle gently when mixing with the dressing.
