This easy dill pickle potato salad recipe is quick to make in 30 minutes or less! it's creamy, simple to make, and packed with dill! This crowd pleasing summer salad is perfect for cookouts, picnics, camping trips, and potlucks!
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My favourite part about this recipe is that you can save so much time compared to other recipes because you don't need to peel any potatoes and it's eggless so no need to boil and peel any hard-boiled eggs!
All you need is some basic ingredients to make this recipe, just like all Cup of Flour Recipes. Check out the About page to learn why Cup of Flour uses basic ingredients and how it helps make recipes more approachable while still delivering fabulous taste!
Recipe Ingredients
- Red Baby Potatoes - I keep the skin on so I don't have to peel anything, making this recipe quick and easy!
- Dill Pickles - I add both dill pickles and some pickle juice to the potato salad to make it extra flavourful.
- Celery - The celery gives the salad a crunchy texture.
- Red Onion - Red onion also gives the salad a sharp flavour and crunch.
- Mayonnaise - Mayo gives the potato salad a creamy texture and rich flavour.
- Sour Cream - Full-fat sour cream adds more creaminess and tanginess of the salad.
- Mustard - This recipe uses Dijon mustard, but you can use regular too!
- Fresh Dill - To really pack the salad with dill pickle flavour as much as possible!
- Garlic - Freshly shredded garlic clove is added to the mix for a ton of flavour!
- Salt & Pepper - To enhance the overall flavour of the salad.
See the recipe card below for the ingredient measurements.
Step-by-Step Instructions
- Boil the potatoes: Fill a large pot with water about ¾ full and bring to a boil on high heat. Once boiling, add the potatoes and boil for 10-15 minutes until a fork can pierce through the potato. Drain the potatoes and transfer them to a large bowl once the majority of steam has passed.
- Make the dressing: To a separate bowl, add the mayo, sour cream, mustard, dill pickle juice, garlic, dill, salt and pepper, and mix thoroughly until combined.
- Combine and mix: Pour the dressing over the potatoes and add the pickles, celery, and red onion. Mix all the ingredients until the dressing fully coats everything.
- Chill: Cover the salad with plastic wrap and chill in the fridge for 4+ hours or overnight, mixing occasionally. As it chills, the dressing will thicken and become very creamy.
Storage and Leftovers
Any leftovers can be stored in the fridge for up to one week, covered in an airtight container or sealed with plastic wrap.
Frequently Asked Questions
This may happen if you don't drain all of the water. It would help to let most steam escape before stirring in the dressing and other ingredients.
Serving Suggestions
Serve this next to some bbq burgers, sausages, or hotdogs, with other summer side salads like a creamy cheddar macaroni salad or zesty Italian pasta salad!
Related Recipes
Another one of my favourite potato salads is this creamy red skin potato salad.
Some other potato side dishes you might enjoy are these roasted baby potatoes, creamy scalloped potatoes, and garlic mashed potatoes too!
Print📖 Recipe
Easy Dill Pickle Potato Salad Recipe
- Total Time: 30 minutes
- Yield: 12
- Diet: Vegetarian
Description
This easy dill pickle potato salad recipe is so creamy and perfect for sharing!
Ingredients
- Red Baby Potatoes, quartered: 3 pounds
- Dill Pickles, diced: 1 cup
- Celery Sticks, diced: 3
- Red Onion, thinly sliced: ¼ cup
- Mayonnaise: 1 and ½ cups
- Sour Cream: ½ cup
- Dijon Mustard (or regular mustard): 2 tablespoons
- Dill Pickle Juice: 3 tablespoons
- Fresh Dill, chopped: 3 tablespoons
- Garlic Clove, minced or shredded: 1
- Salt: 1 teaspoon
- Pepper: ¼ teaspoon
Instructions
- Boil the potatoes: Fill a large pot with water about ¾ full and bring to a boil on high heat. Once boiling, add the potatoes and boil for 10-15 minutes until a fork can pierce through the potato. Drain the potatoes and transfer them to a large bowl once the majority of steam has passed.
- Make the dressing: To a separate bowl, add the mayo, sour cream, mustard, dill pickle juice, garlic, dill, salt and pepper, and mix thoroughly until combined.
- Combine and mix: Pour the dressing over the potatoes and add the pickles, celery, and red onion. Mix all the ingredients until everything is full coated by the dressing.
- Chill: Cover the salad with plastic wrap and chill in the fridge for 4+ hours or overnight, mixing occasionally. As it chills, the dressing will thicken and become very creamy.
Notes
You'll know when they're done boiling when you can easily pierce through one with a fork. Don't overcook them, though, or they'll turn too much! They only need about 10-15 minutes.
Potato salad needs to chill in the fridge for at least 4 hours before serving to get nice and cold, creamy, and to intensify the flavors.
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: lunch, dinner, side dish, salad
- Method: stove top
- Cuisine: american
Tyler says
Amazing!
Andrea says
Thank you so much! Glad you enjoyed it!
Zen says
Looks great!