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The Ultimate Dill Pickle Potato Salad Recipe

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!
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Course: Snack
Cuisine: American
Keyword: Salad
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6
Calories: 280kcal

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