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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
minutes
Cook Time:
15
minutes
minutes
Chill Time:
1
hour
hour
Total Time:
1
hour
hour
30
minutes
minutes
Servings:
6
Calories:
280
kcal
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:
280
kcal
|
Carbohydrates:
25
g
|
Protein:
4
g
|
Fat:
18
g
|
Saturated Fat:
3
g
|
Sodium:
420
mg
|
Potassium:
600
mg
|
Fiber:
3
g
|
Sugar:
2
g