Dill Pickle Potato Salad

Potato salad is one of those dishes that shows up at every summer gathering, but let’s be honest—most of them taste pretty much the same. I wanted something with a little more personality, something that would make people come back for seconds and ask for the recipe. That’s when I started experimenting with adding pickles and pickle brine to my potato salad.

The tangy crunch from the dill pickles completely changes the game. Instead of that heavy, mayo-forward flavor you usually get, this version has a bright, zesty taste that actually feels refreshing on a hot day. Plus, the pickle brine does double duty as both flavor and moisture, so every bite tastes amazing.

I’ve brought this to backyard barbecues, potlucks, and family picnics, and it disappears faster than any other side dish on the table. Even my kids, who normally pick at their food, will eat this without complaint. If you’re tired of boring potato salad, this pickle version is about to become your new go-to.

What Kind of Potatoes Should I Use?

Red potatoes are the go-to choice for potato salad because they hold their shape really well after boiling and don’t get mushy or fall apart when you mix everything together. You could also use Yukon Gold potatoes if that’s what you have on hand – they’re a bit creamier but still work great. I’d avoid russet or baking potatoes since they tend to get too soft and can turn your salad into more of a mashed potato situation. When you’re shopping, look for potatoes that are firm with smooth skin and no soft spots or sprouts.

Options for Substitutions

This potato salad is pretty forgiving, so here are some easy swaps you can make:

• Red potatoes: Yukon gold potatoes work great here too. You can also use russet potatoes, though they’re a bit starchier and may break down more easily – just be gentle when mixing.
• Sour cream: Plain Greek yogurt makes a good substitute if you’re looking for something a bit lighter. You can also use all mayonnaise (1 1/2 cups total) if you don’t have sour cream on hand.
• Mayonnaise: If you prefer, use half mayo and half Greek yogurt for a tangier, lighter version. Just keep the total amount at 1 1/2 cups when combined with the sour cream substitute.
• Fresh dill: Dried dill works in a pinch – just use 1 teaspoon instead of the tablespoon of fresh. The flavor won’t be quite as bright, but it’ll still taste good.
• Dill pickles: Sweet pickles or bread and butter pickles can replace dill pickles if that’s what you have. The salad will be sweeter, so you might want to cut back slightly on the amount.
• Chives: Green onions (the green parts) make a fine substitute. You can also use a combination of green onions and parsley if you don’t have chives.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with potato salad is adding the dressing while the potatoes are still hot, which causes the mayo and sour cream to break down and turn the salad watery – always let your cooked potatoes cool completely to room temperature first.

Overcooking the potatoes is another common issue that leads to mushy salad, so aim for fork-tender but still firm, and consider cutting them into cubes after cooking rather than before to help them hold their shape better.

Don’t forget to season your potato cooking water with salt, as this is your only chance to season the potatoes from the inside out, and always taste and adjust the seasoning at the end since the pickles and brine add saltiness that varies by brand.

For the best flavor, make your potato salad at least 2-3 hours before serving so the flavors have time to blend together in the fridge.

What to Serve With Pickle Potato Salad?

Pickle potato salad is perfect for any backyard barbecue or picnic, so I love serving it alongside grilled burgers, hot dogs, or BBQ chicken. It also pairs really well with pulled pork sandwiches or ribs since the tangy pickles cut through all that rich, smoky meat. If you’re keeping things simple, some grilled corn on the cob and baked beans make great side dish companions that round out the whole meal. For a lighter option, try serving it with grilled fish or shrimp skewers, which work surprisingly well with the creamy, tangy flavors of the salad.

Storage Instructions

Store: Keep your pickle potato salad in an airtight container in the fridge for up to 3 days. The flavors actually get better as it sits, so making it a day ahead is a great idea. Just give it a good stir before serving since the dressing might settle a bit.

Make Ahead: This salad is perfect for making the night before a picnic or potluck. The potatoes soak up all those tangy pickle flavors while it chills. I like to wait to add the paprika garnish until right before serving so it looks fresh.

Serve: Always serve this salad cold, straight from the fridge. If you’re taking it to a gathering, keep it in a cooler with ice packs since it has mayo and eggs. Don’t leave it sitting out for more than 2 hours to keep it safe to eat.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 30-38 g
• Fat: 115-130 g
• Carbohydrates: 130-145 g

Ingredients

• 6 large red potatoes (cut into 1-inch chunks)
• 1/2 cup red onion, finely diced
• 2 celery stalks (finely diced into 1/4-inch pieces)
• 4 large hard-boiled eggs, chopped
• 3/4 cup dill pickles, diced (Claussen Kosher Dill recommended)
• 1/3 cup fresh chives, minced
• 1/2 cup sour cream
• 3/4 cup mayonnaise
• 1 1/2 tbsp Dijon mustard
• 1 tbsp fresh dill, chopped
• 1/4 cup pickle brine
• 1/2 tsp celery seed
• 1/4 tsp garlic powder
• 3/4 tsp sea salt (or to taste)
• 1/2 tsp freshly cracked black pepper
• 1/4 tsp smoked paprika

Step 1: Cook the Potatoes and Prepare Mise en Place

• 6 large red potatoes
• 1/2 cup red onion, finely diced
• 2 celery stalks
• 3/4 cup dill pickles, diced
• 1/3 cup fresh chives, minced
• 1 tbsp fresh dill, chopped

Cut the red potatoes into 1-inch chunks and place them in a large pot of cold salted water.

Bring to a boil and cook for 12-15 minutes until fork-tender but still holding their shape.

While the potatoes cook, finely dice the red onion, celery, and dill pickles into uniform sizes—this ensures even distribution of flavors throughout the salad.

Mince the fresh chives and fresh dill and set aside.

Drain the cooked potatoes in a colander and spread them on a plate to cool slightly while you continue prep work; I prefer to dress the potatoes while they’re still slightly warm so they absorb the flavors better.

Step 2: Prepare the Creamy Dressing Base

• 1/2 cup sour cream
• 3/4 cup mayonnaise
• 1 1/2 tbsp Dijon mustard
• 1/4 cup pickle brine

In a large mixing bowl, combine the sour cream, mayonnaise, and Dijon mustard, whisking until smooth and fully incorporated.

Add the pickle brine to the mixture and stir to combine—the brine adds brightness and reinforces the pickle flavor throughout the salad.

This creates your creamy base that will coat all the ingredients evenly.

Step 3: Chop the Hard-Boiled Eggs

• 4 large hard-boiled eggs, chopped

Chop the 4 large hard-boiled eggs into bite-sized pieces, being careful not to mash them into powder.

Set aside to add at the end, which keeps them from breaking down into the dressing and maintains their texture in the finished salad.

Step 4: Combine All Components

• cooked potatoes from Step 1
• creamy dressing base from Step 2
• diced vegetables from Step 1
• chopped eggs from Step 3
• 1/3 cup fresh chives, minced

Add the cooled potatoes from Step 1 to the creamy dressing base from Step 2, along with the diced onion, celery, and pickles.

Fold gently but thoroughly to coat all the potatoes evenly.

Add the chopped eggs from Step 3 and the minced chives, folding gently to combine while preserving the egg pieces.

I find that folding rather than stirring vigorously keeps the potatoes and eggs intact and creates a more appealing texture.

Step 5: Season to Perfection

• 1/2 tsp celery seed
• 1/4 tsp garlic powder
• 3/4 tsp sea salt
• 1/2 tsp freshly cracked black pepper
• 1/4 tsp smoked paprika
• 1 tbsp fresh dill, chopped

Sprinkle the sea salt, freshly cracked black pepper, celery seed, garlic powder, smoked paprika, and the fresh dill over the salad.

Fold gently to distribute the seasonings evenly throughout.

Taste and adjust salt and pepper as needed—remember that the pickles and pickle brine already contribute significant salt, so taste before adding more.

Step 6: Chill and Serve

Cover the salad and refrigerate for at least 30 minutes before serving, which allows the flavors to meld and develop.

The salad can be made up to 4 hours ahead of time.

Give it a gentle stir before serving to redistribute any dressing that has settled at the bottom.

Dill Pickle Potato Salad

Delicious Dill Pickle Potato Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 17 minutes mins

Servings: 8 servings

Calories: 1800

Ingredients Method

Ingredients

  

• 6 large red potatoes (cut into 1-inch chunks)
• 1/2 cup red onion, finely diced
• 2 celery stalks (finely diced into 1/4-inch pieces)
• 4 large hard-boiled eggs, chopped
• 3/4 cup dill pickles, diced (Claussen Kosher Dill recommended)
• 1/3 cup fresh chives, minced
• 1/2 cup sour cream
• 3/4 cup mayonnaise
• 1 1/2 tbsp Dijon mustard
• 1 tbsp fresh dill, chopped
• 1/4 cup pickle brine
• 1/2 tsp celery seed
• 1/4 tsp garlic powder
• 3/4 tsp sea salt (or to taste)
• 1/2 tsp freshly cracked black pepper
• 1/4 tsp smoked paprika

Method

 

1. Cut the red potatoes into 1-inch chunks and place them in a large pot of cold salted water. Bring to a boil and cook for 12-15 minutes until fork-tender but still holding their shape. While the potatoes cook, finely dice the red onion, celery, and dill pickles into uniform sizes—this ensures even distribution of flavors throughout the salad. Mince the fresh chives and fresh dill and set aside. Drain the cooked potatoes in a colander and spread them on a plate to cool slightly while you continue prep work; I prefer to dress the potatoes while they're still slightly warm so they absorb the flavors better.
2. In a large mixing bowl, combine the sour cream, mayonnaise, and Dijon mustard, whisking until smooth and fully incorporated. Add the pickle brine to the mixture and stir to combine—the brine adds brightness and reinforces the pickle flavor throughout the salad. This creates your creamy base that will coat all the ingredients evenly.
3. Chop the 4 large hard-boiled eggs into bite-sized pieces, being careful not to mash them into powder. Set aside to add at the end, which keeps them from breaking down into the dressing and maintains their texture in the finished salad.
4. Add the cooled potatoes from Step 1 to the creamy dressing base from Step 2, along with the diced onion, celery, and pickles. Fold gently but thoroughly to coat all the potatoes evenly. Add the chopped eggs from Step 3 and the minced chives, folding gently to combine while preserving the egg pieces. I find that folding rather than stirring vigorously keeps the potatoes and eggs intact and creates a more appealing texture.
5. Sprinkle the sea salt, freshly cracked black pepper, celery seed, garlic powder, smoked paprika, and the fresh dill over the salad. Fold gently to distribute the seasonings evenly throughout. Taste and adjust salt and pepper as needed—remember that the pickles and pickle brine already contribute significant salt, so taste before adding more.
6. Cover the salad and refrigerate for at least 30 minutes before serving, which allows the flavors to meld and develop. The salad can be made up to 4 hours ahead of time. Give it a gentle stir before serving to redistribute any dressing that has settled at the bottom.