This easy dill pickle potato salad recipe is creamy, simple to make, and packed with dill! This creamy dill potato salad is perfect for summer cookouts, picnics, camping trips, and potlucks! Check out our other classic potato salad too!
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Why you'll love this recipe
- EASY: This recipe is super simple to make! We keep the skin on the potatoes, so you don't have to peel anything, and it's an eggless potato salad, so you don't have to add another step to boil and peel any eggs either!
- CREAMY: This is the CREAMIEST potato salad ever! You won't be able to put your fork down!
- PERFECT FOR SHARING: This big bowl of potato salad is perfect for sharing with friends and family on any occasion. It's especially a tasty option for summer gathers, weekend dinner parties, or work potlucks!
Recipe Ingredients
- Red Baby Potatoes - These potatoes are super creamy. We also keep the skin on to make things quick and easy!
- Dill Pickles - We add both dill pickles and some pickle juice to the potato salad to make give it a garlicky and tangy flavor and crunchy texture.
- Celery - The celery gives the salad even more crunch and a flavor that cuts through the thick creaminess!
- Red Onion - Red onion also gives the salad a sharp flavor and the crunch it needs to complement the soft potatoes.
- Mayonnaise - Mayo gives the potato salad a creamy texture and rich flavor.
- Sour Cream - Full-fat sour cream adds more creaminess and tanginess to the dill potato salad!
- Mustard - This recipe uses Dijon mustard, but you can use regular too!
- Fresh Dill - We add fresh dill herbs to make this potato salad as packed with dill pickle flavor as possible!
- Garlic - Freshly shredded garlic clove is added to the mix for a ton of flavor!
- Salt & Pepper - To enhance the overall flavor of the salad, a sprinkle of salt and pepper is tossed in.
See the recipe card below for the ingredient measurements.
Kitchen Equipment
- Knife: For chopping the potatoes, pickles, celery, dill, garlic and red onion.
- Mixing Bowl: You will need one bowl to mix the salad and another to make the creamy dressing.
- Large Pot: For boiling the potatoes.
- Colander/Strainer: This is used to drain the cooked potatoes.
- Cheese Grater: Optional for shredding the garlic clove.
- Measuring Spoons and Cups: These are used to measure the ingredients.
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 five days, covered in an airtight container or sealed with plastic wrap.
Expert Tips
- Cook the potatoes just right! 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.
- Be patient (I know it's hard to wait)! 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.
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.
Yes, the longer the potato salad chills in the fridge, the more flavorful and creamy it will be!
It will last up to 5 days, covered with plastic wrap or in an airtight container in the fridge.
📖 Recipe
Easy Dill Pickle Potato Salad Recipe
- Total Time: 30 minutes
- Yield: 12 1x
- 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
Scroll up to the full blog post for recipe tips, FAQ’s and storage information.
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!