My dill pickle potato salad recipe is creamy and full of delicious flavor. Tender potatoes combined with hard boiled eggs, crunchy dill pickles, and a simple dressing make a side dish that everyone will be asking for the recipe. Perfect for potlucks, holidays, cookouts, and more.

My mom is a believer that the perfect potato salad doesn’t require a long list of ingredients and I have to agree. This dill pickle potato salad keeps things simple while packing in lots of flavor.

I grew up with potato salad made without mustard and that is how I like this pickle version. The dill pickles and pickle juice give this potato salad the perfect amount of tanginess without being overpowering.

This is one of my favorite side dishes to bring to a cookout, potluck, or just to enjoy at home.

If you want something to serve with this potato salad be sure to try air fryer hot dogs with homemade hot dog chili, ham, or BBQ meatloaf.

Why you’ll love this recipe

• Easy to make with few ingredients. A simple base potato salad with the addition of pickles.
• A delicious side dish. Easy enough to make for a weeknight dinner but special enough for a holiday meal.
• Can be made ahead of time. This potato salad gets even better when it’s refrigerated.

Ingredients

Make this dill pickle potato salad with simple ingredients.

• Potatoes: I recommend using Yukon gold potatoes because they
• Onion: I like making this recipe with finely diced white onion. You can substitute with red onion or green onion if you prefer.
• Eggs: Hard boiled eggs add great flavor and texture.
• Dill pickles: Use your favorite dill pickles. You can also substitute with dill pickle relish.
• Mayonnaise: A good mayonnaise is what gives this recipe it’s creamy texture.
• Pickle brine: A splash of pickle juice adds extra pickle flavor and tang.
• Fresh Dill: This adds amazing fresh, dill flavor. If you can’t find fresh dill, you can substitute with dried dill.
• Salt and pepper: A little seasoning to bring the potato salad together.

How to make dill pickle potato salad

Scroll to the recipe card for the complete list of ingredients and full instructions.

1. Peel and dice the potatoes into half inch pieces. Put the diced potatoes in a large pot filled with cold water.
2. Bring the water to a boil. Reduce the heat and simmer for 10-12 minutes or until the potatoes are fork tender.
3. Drain the potatoes well and rinse with cold water. Let the potatoes cool.
4. Add the potatoes to a large bowl with salt, pepper, and mayonnaise. Toss to coat.

5. Stir in the chopped hard boiled eggs, chopped dill pickles, diced onions, and dill.

6. Cover and refrigerate the potato salad until ready to serve. I find letting it chill for at least an hour lets all of the flavors come together.

Heather’s recipe tips

• Dice the potatoes into even pieces. This will help the potatoes cook evenly.
• Be careful not to overcook the potatoes. If you cook them too long, the potatoes will become mushy.
• Let the potatoes cool. I recommend cooling the potatoes to help keep the mayonnaise nice and creamy.
• Chill the potato salad before serving. Chilling in the refrigerator will let the flavors come together.
• Taste after chilling. Give the potato salad a taste to see if you need to add any additional salt or pepper.

Variations

• Loaded dill pickle potato salad: Mix in crispy, chopped bacon, shredded cheddar cheese, and a little green onion.
• No eggs: If you don’t like eggs, feel free to leave them out.
• More crunch: Like a little crunch, add some diced celery.
• Mustard: Stir in Dijon mustard or yellow mustard for a little extra tang.

Storage

Store: Keep any leftovers in an airtight container in the refrigerator for 3-4 days. I don’t recommend freezing this potato salad.

Common questions

More easy side dishes

• Ditalini pasta salad
• Cucumber pasta salad
• Creamy cucumber dill salad
• Pea salad

Let me know if you try this dill pickle potato salad recipe in the comments below. Enjoy!