Why You’ll Love This Recipe
This tangy, creamy dill pickle potato salad is the perfect side dish for summer BBQs. Its combination of smooth potatoes, crunchy dill pickles, and creamy dressing makes it a crowd-pleaser, with a zesty twist from Dijon mustard and pickle brine.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- Baby Red Potatoes
- Mayonnaise
- Chopped Dill Pickles
- Plain Greek Yogurt
- Dijon Mustard
- Fresh Dill
- Green Pepper
- Sweet Onion
- Hard Boiled Eggs
Directions
- Boil potatoes until tender, then cool.
- Chop dill pickles, green pepper, onion, and eggs.
- Combine mayo, yogurt, mustard, dill, and pickle brine to make the dressing.
- Mix potatoes, veggies, and dressing gently.
- Refrigerate, ideally overnight.
Servings and Timing
- Servings: 6-8
- Prep time: 20 minutes
- Cook time: 15 minutes
- Total time: 40 minutes
Variations
- Use Greek yogurt for a lighter version.
Storage/Reheating
Store in an airtight container in the fridge for up to 3 days. No need to reheat, it's great cold!
FAQs
What potatoes are best for dill pickle potato salad?
Red potatoes and Yukon Golds work well. Red potatoes hold their shape, while Yukon Golds are creamier.
Can I use sweet pickles instead of dill pickles?
Sweet pickles change the flavor but can be used as a substitute.
How do I make the dressing creamier?
Add more mayo for richness or more sour cream for tang.
Can I make this ahead of time?
Yes, it tastes even better after sitting overnight.
How long will leftovers last?
Store for up to 3-4 days in the fridge.
Can I freeze potato salad?
It’s not recommended as the texture may change.
How do I prevent potatoes from getting mushy?
Boil until just fork-tender and cool immediately.
Can I add other vegetables?
Try adding celery or bell peppers for extra crunch.
Can I use low-fat mayo?
Yes, you can substitute for a lighter version.
Is this recipe vegetarian?
Yes, it is vegetarian as written.
Conclusion
This dill pickle potato salad is a delightful side dish for any summer meal, with its perfect balance of tangy pickles, creamy dressing, and crunchy veggies. Easy to make and even better after a day in the fridge, it’s guaranteed to be a hit at your next BBQ or picnic.
Famous Dill Pickle Potato Salad Recipe
This tangy, creamy dill pickle potato salad is the perfect side dish for summer BBQs. Its combination of smooth potatoes, crunchy dill pickles, and creamy dressing makes it a crowd-pleaser, with a zesty twist from Dijon mustard and pickle brine. This dish is ideal for any occasion that calls for a refreshing and flavorful salad!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: Servings: 6-8
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 lb Baby Red Potatoes
- 1 cup Mayonnaise
- 1 cup Chopped Dill Pickles
- ½ cup Plain Greek Yogurt
- 2 tbsp Dijon Mustard
- 2 tbsp Fresh Dill (chopped)
- ½ Green Pepper (diced)
- ¼ Sweet Onion (diced)
- 4 Hard Boiled Eggs (chopped)
Instructions
- Boil the Potatoes: In a large pot, bring water to a boil. Add the baby red potatoes and cook until tender (about 15 minutes). Drain and set aside to cool.
- Chop the Veggies and Eggs: Dice the dill pickles, green pepper, sweet onion, and hard-boiled eggs.
- Make the Dressing: In a bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, fresh dill, and pickle brine.
- Combine: In a large bowl, gently mix the cooled potatoes with the diced veggies and eggs. Pour the dressing over and mix carefully to combine.
- Chill: Refrigerate for at least 1 hour, preferably overnight, for the flavors to meld.
Notes
- Greek Yogurt Swap: Use Greek yogurt instead of sour cream for a lighter version.
- Extra Crunch: Try adding celery or bell peppers for even more texture.
