Potato Salad with Dill Pickles

It comes together in about 30 minutes (plus chill time), and it's exactly what your BBQ table, picnic basket, or meal prep lineup needs. Honestly? The hardest part is waiting for it to chill before you dig in.

And if you love zippy sides like this one, be sure to check out my Creamy Steakhouse Potato Salad with Bacon and Dill.

QUICK ANSWER

What is Potato Salad with Dill Pickles?

It's a creamy, tangy side dish made with boiled baby potatoes, chopped dill pickles, hard-boiled eggs, celery, and red onion, all tossed in a mayo-based dressing flavored with pickle juice and fresh dill.

• Prep + Cook Time: 30 minutes (plus 1-2 hours to chill)
• Texture: Creamy with crunchy pickle and celery bits
• Flavor: Tangy, slightly sweet, with bold dill pickle flavor
• Best For: BBQs, picnics, potlucks, summer cookouts
• Make-Ahead Friendly: Tastes even better the next day

The ingredients

• Baby potatoes - Cut in half before boiling for faster cooking and perfect bite-sized pieces.
• Chopped dill pickles - Use crunchy ones for the best texture and flavor.
• Diced celery - Adds fresh crunch.
• Hard-boiled eggs - Chopped; they make the salad extra satisfying and creamy.
• Red onion - Finely diced for sharp flavor and color.
• Fresh dill - Don't skip this! Fresh dill gives the salad its signature flavor.

For the Dressing:

• Mayonnaise - The creamy base of your dressing.
• Dill pickle juice - Adds bold, tangy flavor.
• Red wine vinegar - A little extra acid to balance the mayo.
• Yellow mustard - Gives it zip and a classic potato salad taste.
• Salt and black pepper - Start light and adjust after chilling.

Step-by-Step Instructions for the Dill Pickle Potato Salad

1. Boil the potatoes

Place halved baby potatoes in a large pot. Cover with cold water and add a big pinch of salt. Bring to a boil and cook for 8-10 minutes or until fork-tender. Drain and let them cool slightly.

2. Prep the veggies and eggs

While the potatoes are cooking, chop the celery, onion, dill pickles, fresh dill, and hard-boiled eggs.

3. Make the dressing

In a medium bowl, whisk together the mayo, pickle juice, red wine vinegar, and mustard. Season with salt and pepper.

4. Toss everything together

In a large bowl, gently combine the warm potatoes with the chopped ingredients. Pour the dressing over and toss until everything is evenly coated.

5. Chill

Cover the salad and refrigerate for at least 1 to 2 hours to let the flavors develop.

6. Taste and adjust

Before serving, give it a taste and adjust seasoning. Add more pickle juice or a pinch of salt if needed.

Tips for Success

• Cut the potatoes evenly so they cook at the same rate.
• Don't skip the chill time - it helps the flavors meld together beautifully.
• Why I use baby potatoes: They cook faster when halved, and you don't have to peel them. Plus, they hold their shape better than russets, so you get clean bites instead of mush.
• Pickle juice is non-negotiable: I tested this with and without it. Without the pickle juice, the dressing tasted flat. The brine adds that sharp, tangy kick that makes this salad stand out.
• The fresh dill makes a difference: Dried dill works in a pinch, but fresh dill gives you that bright, herbaceous flavor that really pops against the creamy mayo.

Variations to Try

• Add shredded cheddar for a cheesy twist.
• Add protein by stirring in chopped grilled chicken or crispy bacon.
• Go lighter: Swap half the mayo for Greek yogurt. I've done this when I want to cut calories but still keep it creamy.

What to Serve With & How to Store

Perfect Pairings

• Grilled burgers, hot dogs, or BBQ chicken
• Veggie skewers or grilled corn
• Baked beans or coleslaw

Storing Leftovers

• Store in an airtight container in the fridge for up to 4 days.
• Stir before serving to redistribute the dressing.
• This salad does not freeze well due to the mayo and eggs.

FAQs