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

Cook Time: 15

Chill Time: 1

Total Time: 1 30

Servings:

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