This creamy dill pickle potato salad is the kind of summer side dish that disappears fast at a BBQ. It has tender Yukon Gold potatoes, chopped dill pickles, a little pickle juice in the dressing, creamy mayo, onion, and hard-boiled eggs on top for that classic potato salad flavor with a tangy pickle twist.
This recipe comes from the potato salad my mom made when I was growing up, and it is one of those dishes that always feels like summer to me. It is simple, nostalgic, and made with ingredients you probably already have. The dill pickles give it just enough crunch and tang to make it more exciting than regular potato salad, but it still tastes classic enough that everyone at the cookout will actually eat it.
Serve it cold with burgers, grilled chicken, hot dogs, steak tips, ribs, sandwiches, or anything coming off the grill.
Why You’ll Love This Dill Pickle Potato Salad
This is a classic creamy potato salad with a pickle-lover twist. The chopped dill pickles and pickle juice add brightness to the mayo-based dressing, so the salad tastes creamy without feeling flat or heavy.
It is also a great make-ahead side dish. In fact, it tastes even better after it chills because the potatoes have time to soak up the dressing. That makes it perfect for summer BBQs, Memorial Day, the Fourth of July, Labor Day, potlucks, and family cookouts.
The hard-boiled eggs make it feel extra classic, while the paprika on top gives it that old-school potato salad look everyone recognizes.
Ingredients You’ll Need
Yukon Gold potatoes
Yukon Gold potatoes are my favorite for this recipe because they have a creamy texture but still hold their shape once they are cooked and mixed with the dressing.
Dill pickles
Use your favorite dill pickles here. Spears, chips, or baby dills all work as long as they are chopped small enough to mix evenly through the salad.
Dill pickle juice
This is what gives the dressing that extra tangy flavor. Don’t skip it.
Mayo
I like this recipe with classic mayo because it gives the potato salad that nostalgic cookout flavor. Use your favorite brand.
Minced onion
A little onion adds bite without overpowering the salad. White onion, yellow onion, or red onion can all work.
Vinegar
A splash of vinegar adds brightness and helps balance the creamy dressing. White vinegar or apple cider vinegar both work.
Hard-boiled eggs
The eggs are optional, but I highly recommend them. I like to mix some into the salad and save a few slices for the top.
Salt and pepper
Season to taste. Potatoes need salt, so don’t be afraid to taste and adjust after chilling.
Paprika
This is optional, but it makes the top look pretty and gives it that classic potato salad finish.
Best Potatoes for Potato Salad
For this dill pickle potato salad, I recommend Yukon Gold potatoes. They are naturally creamy, they hold their shape well, and they do not fall apart as easily as russet potatoes.
Red potatoes also work well if that is what you have. They are waxy enough to stay firm and are great for potato salad.
Russet potatoes can work in a pinch, but they are starchier and more likely to break down. If you use russets, be extra gentle when stirring.
How to Make Dill Pickle Potato Salad
1. Cook the potatoes
Peel and cube the Yukon Gold potatoes into bite-sized pieces. Add them to a large pot, cover with cold water, and season the water with salt.
Bring to a boil and cook until the potatoes are fork tender, about 10–12 minutes depending on the size of your cubes. You want them tender, but not falling apart.
Drain well and let the potatoes cool slightly.
2. Make the pickle dressing
In a large mixing bowl, stir together the mayo, minced onion, chopped dill pickles, dill pickle juice, vinegar, and a little salt and pepper.
Taste the dressing before adding the potatoes. If you want it tangier, add another splash of pickle juice. If you want it creamier, add a little more mayo.
3. Mix the salad
Add the cooled potatoes to the dressing and gently fold everything together. Be careful not to overmix or the potatoes can start to break apart.
If using hard-boiled eggs, chop 2–3 of them and fold them into the salad. Save one egg to slice for the top.
4. Chill
Cover the potato salad and refrigerate for at least 1 hour before serving. If you have time, 3–4 hours is even better because the flavor has time to develop.
Before serving, taste and adjust with more salt, pepper, mayo, or pickle juice if needed.
5. Garnish and serve
Transfer the salad to a serving bowl. Top with sliced hard-boiled eggs and a sprinkle of paprika.
Serve cold.
Tips for the Best Dill Pickle Potato Salad
Salt the potato water.
Potatoes need seasoning from the beginning. Salted water helps the potatoes taste better all the way through.
Do not overcook the potatoes.
Cook them just until fork tender. If they are too soft, the salad can turn mushy.
Let the potatoes cool slightly before mixing.
Warm potatoes absorb flavor well, but if they are too hot, they can make the mayo dressing loose.
Chop the pickles small.
Small pieces of pickle give you tangy crunch in every bite.
Chill before serving.
This potato salad tastes best cold after the flavors have had time to come together.
Taste again after chilling.
Cold foods often need a little extra seasoning. Add more salt, pepper, pickle juice, or mayo right before serving if needed.
Can I Make Dill Pickle Potato Salad Ahead of Time?
Yes. This is a great make-ahead potato salad. You can make it the night before or earlier in the day and keep it covered in the refrigerator until serving.
If it looks a little dry after chilling, stir in another spoonful of mayo or a splash of pickle juice before serving.
How Long Does Potato Salad Last in the Fridge?
Store leftover dill pickle potato salad in an airtight container in the refrigerator for 3–4 days.
For food safety, do not leave potato salad sitting out at room temperature for more than 2 hours. If it is outside on a hot day, try to keep it chilled and put it away sooner.
What to Serve With Dill Pickle Potato Salad
This creamy dill pickle potato salad is perfect with almost anything you would serve at a summer cookout. Try it with:
Grilled chicken
Burgers
Hot dogs
Steak tips
BBQ ribs
Pulled pork sandwiches
Grilled sausage
Italian grinder sliders
Ham and cheese sliders
Grilled chicken sandwiches
It also works as part of a bigger summer side dish spread with pasta salad, baked beans, corn on the cob, deviled eggs, and watermelon.
Easy Variations
Add celery:
Chopped celery adds crunch and makes the salad taste even more classic.
Add fresh dill:
Fresh dill makes the pickle flavor even brighter.
Use red onion:
Red onion adds color and a sharper bite.
Use sour cream:
Swap part of the mayo for sour cream if you want a tangier dressing.
Make it extra pickle-y:
Add more chopped pickles and an extra splash of pickle juice.
Use pickle relish:
If you do not want to chop pickles, dill pickle relish works too.
Frequently Asked Questions
Can I use red potatoes instead of Yukon Gold potatoes?
Yes. Red potatoes work very well in potato salad because they hold their shape and have a nice creamy texture.
Do I have to peel the potatoes?
No. If you like the texture of potato skins, you can leave them on, especially if you are using Yukon Gold or red potatoes. I usually peel mine for a more classic, creamy potato salad.
Can I use pickle relish instead of chopped pickles?
Yes. Dill pickle relish is an easy shortcut. Just make sure you use dill relish, not sweet relish, if you want that classic dill pickle flavor.
Can I make this without eggs?
Yes. The eggs are optional. The salad will still be creamy, tangy, and delicious without them.
Can I add fresh dill?
Yes. Fresh dill is a great addition. Add 1–2 tablespoons of chopped fresh dill to the dressing or sprinkle it on top before serving.
Why is my potato salad dry after chilling?
Potatoes absorb dressing as they sit. Stir in a little extra mayo or pickle juice before serving to bring it back to the texture you like.
Is dill pickle potato salad gluten-free?
Yes, this recipe is naturally gluten-free as long as your mayo, pickles, and other packaged ingredients are certified gluten-free or safe for your needs.
More Summer Side Dishes You’ll Love
If you are planning a BBQ or summer gathering, try these next:
Buffalo Chicken Pasta Salad
Mexican Street Corn Pasta Salad
Deviled Egg Pasta Salad
3 Bean Salad
Grilled Lemon Potato Salad
Roasted Dill Potatoes
Club Sandwich Pasta Salad
Final Thoughts
This dill pickle potato salad is creamy, tangy, nostalgic, and just different enough to stand out on a summer table. It is the kind of side dish you can make once and then bring back all season long for BBQs, cookouts, holidays, and family parties.
If your family loves pickles, this is the potato salad to make this summer.
Print
Dill Pickle Potato Salad With Eggs
- Total Time: 1 hour 27 minutes
- Yield: 8 servings 1x
Description
This creamy dill pickle potato salad is made with tender Yukon Gold potatoes, chopped dill pickles, pickle juice, mayo, onion, and hard-boiled eggs. It is tangy, classic, make-ahead friendly, and perfect for BBQs, potlucks, and summer cookouts.
Ingredients
- 3–4 pounds Yukon Gold potatoes, peeled and cut into bite-sized cubes
- 1/2 cup mayonnaise, plus more as needed
- 2 dill pickle spears, finely chopped
- 2 tablespoons dill pickle juice, plus more to taste
- 1 tablespoon white vinegar or apple cider vinegar
- 1/4 cup minced onion
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 4 hard-boiled eggs, divided
- Paprika, for garnish
-
Optional add-ins:
-
1/2 cup chopped celery
-
1-2 tablespoons chopped fresh dill
-
2 tablespoons chopped chives or green onions
Get Recipe Ingredients
Instructions
- Add the cubed potatoes to a large pot and cover with cold water. Season the water with salt.
- Bring to a boil and cook for 10–12 minutes, or until the potatoes are fork tender but not falling apart.
- Drain the potatoes well and let them cool slightly.
- In a large mixing bowl, stir together the mayonnaise, chopped dill pickles, pickle juice, vinegar, minced onion, salt, and pepper.
- Add the potatoes to the dressing and gently fold to coat.
- Chop 2–3 of the hard-boiled eggs and fold them into the potato salad. Slice the remaining egg for topping.
- Cover and refrigerate for at least 1 hour before serving.
- Before serving, taste and adjust with more salt, pepper, mayo, or pickle juice as needed.
- Transfer to a serving bowl and top with sliced hard-boiled egg and paprika.
Notes
Yukon Gold potatoes work best because they are creamy but still hold their shape.
Red potatoes can also be used.
For extra crunch, add chopped celery.
For more pickle flavor, add extra chopped pickles or another splash of pickle juice.
This potato salad can be made the night before serving.
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Do not leave potato salad out at room temperature for more than 2 hours.
- Prep Time: 15
- Chill Time: 60
- Cook Time: 12
- Category: side
- Method: cold
- Cuisine: American
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