potato salad recipe with dill pickle
The Best potato salad recipe with dill pickle
I love this recipe because it’s versatile. You can serve it at a potluck, pack it for a picnic, or just enjoy it straight from the bowl with a sandwich. It’s light enough to feel fresh but hearty enough to hold up on its own, and the dill pickles add that bright, refreshing bite that keeps things interesting. Plus, potatoes are a great source of vitamin C and potassium, and the pickles add a little extra fiber and probiotics from the vinegar. It’s a no-fuss way to make a meal feel a little healthier without sacrificing flavor. My kids especially like it because it’s something they can help with—peeling and chopping potatoes—and it always makes them smile when it’s ready.
Classic Dill Pickle Potato Salad
A creamy, tangy potato salad with fresh dill pickles and a bright vinaigrette. Perfect for picnics, barbecues, or as a side dish.
🥘Ingredients
- 1.5 lbs baby potatoes, halved
- 1 cup mayonnaise
- 1 cup sour cream
- 1/2 cup finely chopped dill pickles
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh dill
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1/2 tsp garlic powder
👨🍳Directions
-
1
Boil halved baby potatoes in salted water until tender but still firm, about 12–15 minutes. Drain and let cool slightly. -
2
In a large bowl, combine mayonnaise, sour cream, chopped dill pickles, red onion, dill, black pepper, and salt. Mix well. -
3
Once potatoes are cool enough to handle, gently fold them into the mixture until evenly coated. -
4
In a small bowl, whisk together mayonnaise, Dijon mustard, vinegar, honey, and garlic powder. Pour over the potato salad and mix gently. -
5
Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
🔧Equipment
- Large mixing bowl
- Colander
- Knife and cutting board
- Food processor (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Dill Pickle Potato Salad Works
❓ Frequently Asked Questions About Dill Pickle Potato Salad
How long should I reheat the potato salad to keep it creamy?
Reheating too aggressively can turn potato salad into a dry, rubbery mess. For best results, warm it gently in a 300°F oven for 10–15 minutes, stirring occasionally, until just warmed through. If you’re using a microwave, cover it loosely and heat in 30-second bursts, stirring between each, until it reaches your target temperature.
Can I make this potato salad ahead of time?
Absolutely. This recipe holds well for up to three days in the fridge, but the flavors and texture improve slightly if you let it sit for at least 12 hours before serving. If you’re making it for a crowd, refrigerate it overnight and reheat portions before serving to avoid soggy potatoes.
What if I don’t have fresh dill?
Dried dill works in a pinch, but the flavor will be milder. Use one tablespoon of dried dill for every two tablespoons of fresh. If you’re really pressed, a pinch of dried tarragon or even a dash of lemon zest can add brightness to the salad.
How can I make the dressing less tangy?
The tang comes from the dill pickle juice and vinegar. To soften it, reduce the amount of vinegar by half (start with 1 tablespoon instead of 2) or mix in a splash of buttermilk or sour cream at the end of the recipe. The buttermilk will also help keep the salad creamier.
Can I substitute mayo for Greek yogurt in the dressing?
Yes, but keep in mind that Greek yogurt adds a slightly tangy depth and helps hold the salad together better than mayo alone. For a lighter texture, use equal parts mayo and Greek yogurt (e.g., ½ cup mayo + ½ cup yogurt). If you prefer a creamier dressing, stick with the original mayo-based version.
