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This dill pickle potato salad is my upgrade on a classic: tangy pickle juice, fresh dill, and a lighter dressing made with Greek yogurt. It’s creamy, bold, and a summer side dish perfect for picnics and cookouts!
There’s something about the classic American potato salad that is quintessential summer to me: the creamy dressing and the crunchy bits against the soft, tender potatoes. So if you’re also a dill pickle lover like me, here’s your new very favorite version of it: my dill pickle potato salad!
This potato salad has chopped pickles in every bite (score!), tangy pickle brine stirred into the dressing (yum!), and a generous handful of fresh dill (harvested from my herb garden out back). It’s got a lighter dressing than the classic, using bit of Greek yogurt, and it’s so delicious that I think it might be the actual best potato salad ever.
Why You’ll Love This Recipe
- Big, tangy flavor. The triple hit: pickles, pickle brine, and dill: makes literal magic!
- Lighter than classic versions. I swapped part of the mayo for Greek yogurt, keeping the salad rich and creamy without being heavy. (I like to use olive oil mayo when I can.)
- Make-ahead friendly. This potato salad is actually better after a few hours in the fridge for the flavors to deepen.
Ingredients You’ll Need
Here’s what you’ll need for this dill pickle potato salad (plus salt and pepper):
- Red potatoes: I like using a waxy potato here, which holds up well after boiling and has a naturally creamy texture. (Avoid russet potatoes!)
- White wine vinegar: A splash on the potatoes while they’re still warm helps them absorb flavor.
- Mayonnaise + Greek yogurt: My favorite combo for creamy salads that aren’t too rich. For vegan, use all vegan mayo (or a combo with cashew cream).
- Dijon mustard: Adds depth of flavor and more creaminess.
- Dill pickles + pickle juice: My secret to the big pickle flavor!
- Shallot or white onion and celery: To add the required crunch.
- Fresh dill: Fresh is genuinely worth it here. If you’re growing it, even better!
How to Make Dill Pickle Potato Salad
I’ve actually seen many different ways to cook the potatoes in the various potato salads I’ve made, and this is my new favorite way.
- Step 1: Boil the potatoes. Chop the potatoes into bite-sized pieces and place them in a large pot, then cover with cold water. Bring to a boil and cook until fork-tender, about 10 to 15 minutes. Drain and rinse under cool water, then shake off as much moisture as possible.
- Step 2: Pre-season the potatoes. Sprinkle the potatoes with white wine vinegar, add a bit of salt, and let them sit 5 minutes (this ensures they’re perfectly seasoned).
- Step 3: Combine everything. First whisk the mayo, Greek yogurt, Dijon mustard, pickle juice, and salt and pepper. Then add the remaining ingredients.
- Step 4: Chill and serve. You can eat immediately, but for the best flavor refrigerate for 1–2 hours first. T
Pro Tip: Starting potatoes in cold water helps them cook evenly. If you drop them into already-boiling water, the outside can soften before the center is cooked. For more, see my guide to how long to boil potatoes for potato salad.
Tips for the Best Potato Salad
Season the potatoes while warm. The vinegar-and-salt step right after draining ensures the warm potatoes fully absorb the tangy flavor.
Go easy on salt initially. The pickle juice and chopped pickles both bring saltiness to the party. Taste before adding any extra.
Chill before serving. If you can plan an hour or two ahead, do it. Potato salad tastes best when it’s chilled (which I learned when making this recipe!).
What to Serve Alongside
Of course, dill pickle potato salad is perfect with anything you’d make for a summer cookout or patio party. Here are some of my favorite ideas:
- Grilled proteins: Try it with grilled chicken thighs, grilled salmon, grilled shrimp, or grilled tofu.
- Summer salads: Add my easy coleslaw recipe, three bean salad, caprese pasta salad, or broccoli cauliflower salad.
- Dips: I like adding my fruit skewers and fruit dip or veggies and ranch dip.
- Drinks: Pair it with a frozen mojito, blueberry smash, or paloma mocktail.
Storage
Stored in an airtight container, this dill pickle potato salad keeps in the refrigerator for up to 7 days. I have made it a few days in advance and it stores perfectly! I don’t recommend freezing it because mayo-based dressings don’t hold up well.
Dietary Notes
This dill pickle potato salad recipe is vegetarian, gluten-free, and Mediterranean diet friendly. For vegan, substitute more vegan mayo or cashew cream for the Greek yogurt.
Dill Pickle Potato Salad
This dill pickle potato salad is a delicious upgrade on a classic: tangy pickle juice, loads of fresh dill, and a lighter dressing made with Greek yogurt. It’s creamy, bold, and the perfect summer side dish for picnics and cookouts!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, Mediterranean Diet, Vegetarian
Ingredients
- 3 pounds red potatoes
- 2 tablespoons white wine vinegar
- 1 teaspoon kosher salt, divided
- ¾ cup mayonnaise (I like to use olive oil mayo when I can)
- ½ cup Greek yogurt (see Notes)
- 1 tablespoon Dijon mustard
- ¼ cup dill pickle juice
- 1 cup chopped dill pickles
- ¼ cup chopped shallot or white onion
- 3 large celery stalks (1 cup chopped)
- ¼ cup dill, chopped
- Fresh ground black pepper
Instructions
- Boil and season the potatoes: Chop the potatoes into bite sized pieces. Place them in a large pot covered with cold water and boil until fork tender (about 10 to 15 minutes; test with a fork to assess doneness). Drain and rinse under cool water. Shake off as much water as possible in the strainer and transfer to a bowl. Sprinkle with 2 tablespoons of white wine vinegar and ½ teaspoon of the kosher salt. Mix and allow to stand for at least 5 minutes (this step can be done in advance).
- In a large bowl, mix the mayonnaise, Greek yogurt, Dijon mustard, pickle juice, ½ tsp the teaspoon kosher salt, and plenty of fresh ground pepper. Add the potatoes, chopped pickles, shallot, celery, and dill and stir until fully combined. You can eat immediately but for best results, chill 1 to 2 hours before serving. Stores 5 days refrigerated.
Notes
For vegan, substitute more vegan mayo or cashew cream for the Greek yogurt.
