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creamy dill pickle potato salad with baby potatoes fresh dill and sliced pickles served in a bowl at a summer BBQ
Olivia

Dill Pickle Potato Salad

Make the best dill pickle potato salad with simple ingredients and bold flavor. Creamy, tangy, and perfect for picnics. Discover the recipe now.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 3300
Ingredients Method Notes

Ingredients
  

  • 3 pounds baby potatoes or red potatoes
  • 1 cup dill pickles chopped
  • 1 ½ cups celery diced
  • 3 tablespoons red or white onion minced
  • 4 tablespoons pickle juice
  • 1 ¼ cup mayonnaise
  • 1 tablespoon mustard Dijon or yellow
  • 4 tablespoons fresh dill or 1 tbsp dried
  • Salt and black pepper to taste
Optional:
  • 4 –6 hard boiled eggs chopped
  • 2 tablespoons sour cream for extra creaminess

Method
 

  1. Wash and cut potatoes into bite-sized pieces.
  2. Boil in salted water for 12–15 minutes until fork-tender.
  3. Drain and let potatoes cool completely.
  4. Lightly mash a small portion of the potatoes.
  5. In a large bowl, mix mayonnaise, mustard, pickle juice, dill, onion, salt, and pepper.
  6. Add chopped pickles, celery, and optional eggs.
  7. Gently fold in the potatoes until evenly coated.
  8. Refrigerate for at least 2 hours before serving.

Notes

Nutrition Facts (Per Serving)
Nutrient
 Amount
Calories
 280–300 kcal
Carbohydrates
 18–22 g
Protein
 4–6 g
Fat
 18–21 g
Saturated Fat
 2–4 g
Cholesterol
 90–110 mg
Sodium
 350–450 mg
Potassium
 500–650 mg
Fiber
 2–3 g
Sugar
 2–3 g
Vitamin A
 ~200–300 IU
Vitamin C
 ~8–12 mg
Calcium
 ~30–50 mg
Iron
 ~1–2 mg
Notes
  • Best made ahead and chilled for improved flavor
  • Add extra pickle juice if you prefer a stronger tang
  • If salad thickens in the fridge, stir in a little mayo or pickle juice before serving