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Famous Dill Pickle Potato Salad Recipe

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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!

Ingredients

  • 1 lb Baby Red Potatoes
  • 1 cup Mayonnaise
  • 1 cup Chopped Dill Pickles
  • 1/2 cup Plain Greek Yogurt
  • 2 tbsp Dijon Mustard
  • 2 tbsp Fresh Dill (chopped)
  • 1/2 Green Pepper (diced)
  • 1/4 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.