Tangy Dill Pickle Potato Salad – A Zesty Twist on a Classic!

This Dill Pickle Potato Salad is a refreshing, tangy take on the traditional favorite, packed with crunchy pickles, creamy potatoes, and a bright, herby dressing. Inspired by the bold flavors of deli-style salads, this recipe is perfect for picnics, BBQs, or as a standout side dish. The combination of tender potatoes, briny pickles, and fresh dill creates a harmony of textures and tastes that’s irresistible!

Whether you’re a pickle enthusiast or just looking for a way to jazz up your potato salad game, this recipe is a guaranteed crowd-pleaser. It’s easy to make, customizable, and delivers a punch of flavor in every bite. Plus, it’s a great way to use up those leftover pickles in your fridge!

Why This Recipe Works

1. Bold, Balanced Flavors: The tanginess of the pickles cuts through the richness of the mayo-based dressing, while fresh dill adds a garden-fresh aroma. It’s a symphony of savory, tangy, and creamy notes.

2. Simple Ingredients: Made with pantry staples like potatoes, pickles, and mayo, this recipe is accessible and budget-friendly. No obscure ingredients here!

3. Meal-Prep Friendly: This salad tastes even better the next day as the flavors meld. Make it ahead for stress-free entertaining.

What’s In Dill Pickle Potato Salad?

• Yukon Gold Potatoes: Hold their shape well and have a buttery texture.
• Dill Pickles: Provide crunch and a tangy, briny kick.
• Fresh Dill: Lifts the dish with its bright, herbal notes.
• Mayonnaise & Sour Cream: Create a creamy, luscious dressing base.
• Dijon Mustard: Adds depth and a slight sharpness.
• Red Onion: Offers a mild bite and color contrast.

How To Make Dill Pickle Potato Salad

This recipe is straightforward but requires a bit of patience for the potatoes to cool. Here’s how to nail it:

Step 1: Cook the Potatoes

1. Cut potatoes into 1-inch cubes and boil in salted water until fork-tender (10–12 minutes). Drain and let cool slightly.

Step 2: Prepare the Dressing

1. In a large bowl, whisk together mayo, sour cream, Dijon mustard, pickle juice, salt, and pepper.

Step 3: Combine Everything

1. Fold the cooled potatoes into the dressing. Gently mix in pickles, red onion, and fresh dill.
2. Chill for at least 1 hour before serving to let flavors meld.

Sides for Dill Pickle Potato Salad

• Grilled Chicken Skewers: A light, protein-packed pairing.
• Classic Burgers: The tangy salad cuts through the richness of beef.
• Corn on the Cob: Adds sweetness to balance the acidity.

Recipe FAQ’s

Can I Use Russet Potatoes?

Yes, but they’re starchier. Yukon Golds or red potatoes hold their shape better.

How Long Does It Last?

Store in an airtight container in the fridge for up to 3 days.

Can I Make It Vegan?

Swap mayo and sour cream for vegan alternatives and omit the eggs.

Other Recipes To Try

• Loaded Baked Potato Salad: Bacon, cheddar, and chives take this classic up a notch.
• German Potato Salad: A warm, vinegar-based version with bacon.
• Pickle-Brined Fried Chicken: For the ultimate pickle lover.
• Classic Creamy Potato Salad: The quintessential version with mayonnaise, celery, onion, and hard-boiled eggs.
• Dill Pickle Soup: A creamy, tangy Polish comfort food.

Dill Pickle Potato Salad

This zesty, creamy potato salad is studded with crunchy pickles and fresh dill for a tangy twist on the classic. Perfect for potlucks or as a sidekick to grilled meats!

No ratings yet

Print Pin Save Saved! Rate

Course: Snack

Cuisine: American

Keyword: Salad

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Chill Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 6

Calories: 280kcal

Equipment

Medium Saucepan

Heatproof Bowl

Whisk

Ingredients

• 2 lbs Yukon Gold potatoes cubed
• 1 cup diced dill pickles plus 2 tbsp juice
• ½ cup mayonnaise
• ¼ cup sour cream
• 1 tbsp Dijon mustard
• ¼ cup finely chopped red onion
• 2 tbsp fresh dill chopped
• ½ tsp salt
• ¼ tsp black pepper

Instructions

• Boil potatoes in salted water until tender (10–12 mins). Drain and cool.
• Whisk mayo, sour cream, mustard, pickle juice, salt, and pepper in a large bowl.
• Add cooled potatoes, pickles, red onion, and dill. Toss gently to coat.
• Chill for 1+ hour before serving. Garnish with extra dill if desired.

Notes

• Make Ahead: Flavors deepen overnight—ideal for meal prep.
• Texture Tip: Don’t overcook potatoes—they should hold their shape.
• Spice It Up: Add a pinch of cayenne or paprika for heat.
• No Sour Cream? Use Greek yogurt for a lighter option.
• Vegan Version: Substitute mayo and sour cream with plant-based alternatives.

P.S. Leftovers make a great sandwich filling.

Nutrition

Calories: 280kcal | Carbohydrates: 25g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Sodium: 420mg | Potassium: 600mg | Fiber: 3g | Sugar: 2g

Enjoy your **Dill Pickle Potato Salad**! Share your creations with us in the comments below!