Potato salad is a staple at every spring and summer gathering—whether it’s Easter, Memorial Day, Father’s Day, or the 4th of July. One version that always makes it to my holiday table is this dill pickle potato salad. It’s a recipe that has been passed down from my mother, who started making it years ago. Over the years, I’ve added a few of my own twists, and I can honestly say it’s better than anything you’ll find at the grocery store!
What makes this potato salad with dill pickles so special? The tangy crunch of dill pickles adds a whole new dimension to the traditional creamy potato salad flavor. It’s light, creamy, and bursting with flavor. Plus, it’s a crowd-pleaser—people always ask for the recipe!
Ingredients:
- 3–4 lbs Yukon gold potatoes, peeled and cubed into bite-sized pieces
- 1/4 cup minced onion
- 2 dill pickle spears, chopped
- 2 tablespoons dill pickle juice
- 1 tablespoon vinegar
- 1/2 cup mayo (add more as needed)
- Salt to taste
- Optional: 4 hard boiled eggs, sliced or diced
- Optional: Paprika for sprinkling
These simple potato salad ingredients come together to make one unforgettable creamy dill pickle salad.
Instructions:
- Boil the Potatoes: Place your peeled and cubed bite-sized pieces of Yukon gold potatoes into a large pot and cover with water. Boil for about 12 minutes or until the potatoes are tender when pierced with a fork. Drain and set aside to cool.
- Prepare the Dressing: While the potatoes are cooling, mix together the minced onion, chopped dill pickles, dill pickle juice, vinegar, and mayo in a large mixing bowl. Stir until well combined.
- Combine: Add the cooled potatoes to the bowl and mix gently. If using, dice three of the hard-boiled eggs and fold them in.
- Garnish: Top with slices from the remaining egg and sprinkle with paprika.
- Chill and Serve: Let the salad chill for at least an hour to allow the flavors to meld before serving.
This creamy dill pickle potato salad is best served cold and makes an irresistible addition to your go-to salad recipe collection.
🧂 Tips for Making the Best Dill Pickle Potato Salad
- Choose the Right Potatoes: Opt for Yukon Gold potatoes for their creamy texture and ability to hold their shape.
- Uniform Cutting: Cut potatoes into bite-sized pieces to ensure even cooking and a consistent texture throughout the salad.
- Flavor Infusion: Add dill pickle juice and vinegar to the warm potatoes to allow them to absorb the tangy flavors more effectively.
- Chill Time: Let the salad rest in the refrigerator for at least an hour before serving to allow the flavors to meld together.
A Note on Mayo: When I Choose Avocado Mayo—and When I Don’t
Most of the time, I like to use avocado mayo in my cooking—it’s made with cleaner oils and no seed oils, which fits into how I usually eat these days. But with this dill pickle potato salad, I’ll be honest: I stick with the classic. There’s just something about the traditional flavor of Hellmann’s Light that brings me right back to childhood and gives this salad the nostalgic taste I love.
Sometimes, it’s okay to indulge a little and enjoy the foods that make you happy—even if they aren’t perfect. Food is meant to be enjoyed, especially when it’s part of a celebration with your favorite people. So if you’re like me and usually go for the cleanest option, just know this is one of those times where I make an exception—and it’s totally worth it.
🛒 Kitchen Tools That Make It Easier
Having the right tools on hand can make prepping your potato salad with dill pickles even easier and more enjoyable:
- Large Pot: Use a big pot to boil your Yukon Gold potatoes evenly without crowding.
- Sharp Knife: A good knife is key for chopping pickles, eggs, and cutting potatoes into bite-sized pieces.
- Mixing Bowls: A wide mixing bowl gives you plenty of space to toss all your potato salad ingredients without mashing them.
- Egg Slicer: Optional, but it makes perfect egg slices for topping—and it’s fun for kids to use!
These tools also make prepping other summer favorites like macaroni salad or pasta salad a breeze.
What to Serve with Dill Pickle Potato Salad
This creamy and tangy potato salad pairs perfectly with a wide variety of main dishes. Here are a few family favorites:
- Grilled Chicken Sandwiches – Juicy grilled chicken with a soft bun and fresh toppings makes a perfect main to go with the chill and tang of this salad.
- Marinated London Broil – The richness of marinated beef contrasts beautifully with the light crunch and zest of dill pickles.
- Grinder Sliders – Mini sandwiches packed with deli meat and melty cheese are a fun, flavorful match for a side like this.
Whether you’re planning a cookout or packing a picnic, this combo is sure to impress!
Other Sides to Serve at Your BBQ
Round out your cookout menu with some of these reader-favorite side dishes. They’re easy to prepare and pair well with everything from burgers to brisket:
- Club Sandwich Pasta Salad – A hearty twist on a classic, packed with pasta, chopped lettuce, crispy bacon, tomatoes, and creamy dressing.
- Caesar Pasta Salad – Combines the bold flavors of Caesar salad with the comfort of pasta. Add grilled chicken for a more filling option.
- Roasted Dill Potatoes – If you’re a dill lover, these oven-roasted baby potatoes seasoned with dill and garlic are a must-try.
- 5 Ingredient Mac n Cheese – Super simple, ultra creamy, and kid-approved—this crockpot mac is the perfect last-minute addition to your BBQ plate.
With this variety of sides, your guests are guaranteed to leave happy and full.
Frequently Asked Questions
Can I use baby dill pickles instead of spears?
Yes! Baby dills or even dill pickle chips work great—just chop them up finely to mix well with the salad.
What type of potatoes work best?
Yukon gold potatoes hold their shape well and have a creamy texture, but russets will work too if that’s what you have on hand.
Do I have to use mayo?
Mayo gives this salad its classic creamy texture, but you can substitute with Greek yogurt or a mayo-yogurt blend for a lighter option.
Can I make this potato salad ahead of time?
Absolutely! In fact, it tastes even better the next day once the flavors have had time to meld. Just store it in an airtight container in the fridge.
Is this dill pickle potato salad gluten-free?
Yes—this recipe is naturally gluten-free, just be sure to double-check labels on any store-bought ingredients like pickles and mayo if you’re sensitive.
Storage Tips: How to Store Leftover Potato Salad
Once your BBQ is over, storing your dill pickle potato salad properly ensures it stays fresh and delicious:
- Store leftovers in an airtight container in the refrigerator.
- It will last for up to 3–4 days and tastes even better the next day!
- Don’t leave it out at room temperature for more than 2 hours, especially in warm weather.
That leftover tangy, creamy flavor makes for a perfect next-day lunch!
Variations and Add-In Ideas
Looking to make this creamy potato salad your own? Try some of these fun tweaks:
- Add chopped celery or green onions for more crunch.
- Use chopped hard-boiled eggs for extra protein.
- Swap half the mayo for sour cream or Greek yogurt for a lighter, tangier finish.
- Toss in fresh dill or parsley for extra herby flavor.
- Prefer it sweet? Try bread and butter pickles instead of dill.
These customizations can transform this classic salad recipe into something uniquely yours.
Why This Recipe Works
This isn’t just any potato salad with dill pickles—here’s why it stands out:
- The bite-sized pieces of Yukon gold potatoes give it the perfect tender texture without falling apart.
- Dill pickle juice and vinegar bring a tangy brightness that balances the creamy mayo.
- It’s super easy to make ahead, travel-friendly, and always a hit with a crowd.
- This recipe has stood the test of time in my family—and it’s one you’ll find yourself making again and again.
When you want a creamy dill pickle potato salad that’s not just good but unforgettable, this one delivers every time. treats that’ll wow your guests—and most of them can be prepped ahead of time:
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Dill Pickle Potato Salad With Eggs
- Total Time: 27 minutes
- Yield: 8 servings 1x
Description
This creamy dill pickle potato salad is packed with flavor from tangy dill pickle juice, tender Yukon Gold potatoes, and a hint of vinegar. A classic side dish perfect for every summer gathering!
Ingredients
-
3–4 lbs Yukon Gold potatoes, peeled and cubed into bite-sized pieces
-
1/4 cup minced onion
-
2 dill pickle spears, finely chopped
-
2 tbsp dill pickle juice
-
1 tbsp vinegar (white or apple cider)
-
1/2 cup mayo (more if needed – Hellmann’s Light recommended)
-
Salt to taste
-
Optional: 4 hard-boiled eggs (3 chopped, 1 sliced for topping), paprika for garnish
Instructions
-
Boil peeled, cubed potatoes in salted water for about 12 minutes or until fork tender. Drain and let cool.
-
In a large mixing bowl, combine minced onion, chopped dill pickles, pickle juice, vinegar, and mayo. Stir to create the dressing.
-
Add cooled potatoes and gently mix to coat with the creamy dressing.
-
If using, fold in chopped hard-boiled eggs.
-
Transfer to a serving bowl, top with sliced egg and a sprinkle of paprika if desired.
-
Chill until ready to serve. Enjoy!
- Prep Time: 15
- Cook Time: 12
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