This Dill Pickle Potato Salad has everything: creamy mayo dressing, crunchy celery, soft baby potatoes, punchy red onion, and, of course, a generous helping of dill pickles and fresh dill. It’s bright, bold, and exactly what your summer cookout table needs. Whether you’re hosting a backyard BBQ, packing a picnic, or just meal prepping for the week, this salad brings major flavor with minimal effort.
Let’s be honest, some of us are just here for the pickles. If you’re the kind of person who sneaks a spear out of the jar while prepping dinner or maybe even sips the brine (no shame!) this salad was made for you.
And if you love zippy sides like this one, be sure to check out my Creamy Steakhouse Potato Salad with Bacon and Dill.
Jump to:
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.
- Use good pickles — quality really matters in a recipe where they’re the star!
Variations to Try
- Add shredded cheddar for a cheesy twist.
- Make it lighter with half Greek yogurt and half mayo.
- Add protein by stirring in chopped grilled chicken or crispy bacon.
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
Yes! It actually tastes better the next day.
Yes, just cut them into 1-inch cubes and boil until tender.
Sure! It will still be creamy and delicious without them.
Creamy Dill Pickle Potato Salad
Equipment
- Large pot
- Cutting board + sharp knife
- Mixing bowls (1 large, 1 medium)
- Measuring cups/spoons
- Whisk
- Colander
Ingredients
- 1.5 lbs baby potatoes halved
- ¾ cup chopped dill pickles
- ½ cup diced celery
- 4 hard-boiled eggs chopped
- 1 small red onion finely diced
- ¼ cup fresh dill chopped
Dressing:
- ¾ cup mayonnaise
- ¼ cup dill pickle juice
- 1 tablespoon red wine vinegar
- 1 tablespoon yellow mustard
- Salt & black pepper to taste
Instructions
- Boil potatoes until fork-tender, 8–10 minutes. Drain and let cool.
- Chop all mix-ins while potatoes cook.
- Whisk together dressing ingredients.
- Toss potatoes with veggies and dressing.
- Chill for 1–2 hours. Taste and adjust seasoning before serving.
Notes
- For extra creamy texture, gently mash a few of the potatoes before adding the dressing.
- Let the salad rest overnight for even deeper flavor.
- Add a splash of lemon juice to brighten the overall flavor.
- Stir in a spoonful of sour cream for a richer dressing.
- Garnish with extra fresh dill or chopped pickles for a pretty presentation.
Sophie Viau says
My family absolutely loves the tangy kick from the pickle juice and the freshness of the dill. I usually make it the night before so the flavors have time to really come together. If you’re a fellow pickle fan like me, this one’s going to become a summer favorite for sure!