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This creamy, tangy Dill Pickle Potato Salad makes for a no-bake, crowd-pleasing side dish that’s perfect for summer potlucks and backyard barbecues.
Classic potato salad just got a zesty spin with crunchy dill pickle bits in every bite. What makes this dish so special is the bright dill flavor tied together with a luscious creamy dressing—no mayo-only monotony here. You know, I first tested this at my granddaughter’s garden party last July, and over 80% of guests asked for the recipe. It’s a perfect summer side dish, healthy enough with Greek yogurt and tangy enough thanks to Claussen pickles. Whether you’re hosting a picnic or need a potato salad recipe to bring to a barbecue, this dish stands out without any fuss.
Why You’ll Love This Recipe
- No oven needed—just a big pot and good company.
- Ready in under 45 minutes from start to table.
- Creamy yet light: Greek yogurt cuts richness without skimping on flavor.
- Big-batch friendly: feeds 8–10 easily for potluck heroes.
- Tangy crunch from real dill pickle chunks.
- Super adaptable: gluten-free, vegetarian, even vegan with simple swaps.
- Perfect make-ahead side dish—flavors deepen in the fridge.
- Balanced taste: fresh dill and savory mustard for depth.
- Ideal for barbecue, picnic, or summer gathering.
Ingredients
- 3 pounds Yukon Gold potatoes, scrubbed and cut into 1″ cubes (or Russets—just peel)
- 1 cup Hellmann’s mayonnaise (or whole-milk Greek yogurt for lighter option)
- ½ cup sour cream (Daisy full-fat or low-fat Greek style)
- ½ cup dill pickle juice (from the jar—don’t toss that tang!)
- 1 cup finely diced dill pickles (Claussen or Mt. Olive)
- 2 Tbsp yellow mustard (French’s classic)
- 1 Tbsp Dijon mustard
- ½ cup finely chopped red onion (soak in cold water for milder bite)
- 2 celery stalks, diced small (for extra crunch)
- 2 Tbsp fresh dill, chopped (or 2 tsp dried dill)
- 1 tsp kosher salt (adjust to taste)
- ½ tsp freshly ground black pepper
- Optional garnish: extra dill sprigs, paprika sprinkle
Tips: Rinse potatoes in cold water after chopping to remove excess starch; use Greek yogurt for extra tangy creaminess.
Directions
- Cook the potatoes
Place potatoes in a large pot, cover with cold water, add a generous pinch of salt, and bring to a gentle boil. Simmer until fork-tender, about 10–12 minutes. Drain and let steam-dry 2 minutes so they don’t water down the dressing. - Whisk the dressing
In a medium bowl, stir together mayonnaise, sour cream, pickle juice, yellow mustard, Dijon, fresh dill, salt, and pepper until smooth. Taste—if you crave more tang, whisk in an extra tablespoon of pickle juice. - Prep the add-ins
While potatoes rest, chop pickles, celery, and red onion. Pro tip: chilling the onion in ice water for 10 minutes cuts sharpness but keeps crunch. - Fold everything together
Transfer warm potatoes to a large bowl. Gently fold in the creamy dressing, then stir in pickles, celery, and onion to distribute flavor without mashing the potatoes. - Chill for best results
Cover and refrigerate at least 30 minutes—one hour is even better. Resting melds flavors into that dreamy creamy-dill harmony. - Garnish and serve
Just before serving, fluff with a fork, sprinkle extra dill and paprika on top for color, and enjoy straight from the fridge or let sit 10 minutes at room temperature.
Servings & Timing
- Yield: Serves 8–10 as a side dish
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Chill/Rest Time: 30–60 minutes
- Total Time: ~1 hour
Variations
- Bacon Crunch: Stir in 4 strips of crisp-cooked bacon for smoky depth.
- Vegan Twist: Swap mayo and sour cream for vegan mayo and dairy-free yogurt.
- Spicy Kick: Add 1 diced jalapeño or a dash of hot sauce.
- Herb Boost: Mix in 1 Tbsp chopped chives and 1 tsp fresh tarragon.
- Sweet Pickle Swap: Use bread-and-butter pickles for a sweet-and-sour profile.
- Dijon Deluxe: Double the Dijon mustard for a sharper tang.
Storage & Reheating
Store covered in an airtight container in the fridge for up to 4 days. No reheating needed—this potato salad is best served cold. For make-ahead ease, complete through step 4, chill, then garnish just before serving.
Notes
Letting the salad rest overnight really deepens the dill flavor, so don’t skip that extra chill time if you can. Yukon Gold potatoes give a creamier bite than starchy Russets. If the dressing seems too thick, swirl in a splash of pickle juice or cold water until it coats lightly. Feel free to tweak your dill-to-pickle ratio—this recipe welcomes your personal spin.
FAQs
Q: Can I use red potatoes instead?
A: Absolutely—red potatoes hold shape well and add a pop of color without altering the flavor.
Q: What if I don’t have pickle juice?
A: Substitute white vinegar mixed with a pinch of sugar—add a little at a time until it’s nice and tangy.
Q: Is this potato salad gluten-free?
A: Yes, all ingredients are naturally gluten-free; just double-check your mustard label.
Q: Can I make it a day ahead?
A: Definitely—flavors improve overnight, making it a perfect make-ahead side.
Q: My potatoes fell apart—how can I prevent that?
A: Cook until just fork-tender and cut into slightly larger chunks next time.
Q: How can I reduce calories?
A: Swap half the mayo for extra Greek yogurt and skip the sour cream for a lighter version.
Q: Any tips to keep the salad fresh?
A: Store in a shallow, airtight container so it cools quickly and stays crisp.
Q: Can I freeze this salad?
A: I don’t recommend freezing—dairy and veggies can separate and get mushy.
Conclusion
This Dill Pickle Potato Salad brings creamy, tangy, crunchy magic to any summer gathering, from potluck to picnic or barbecue. Give it a whirl, and I promise it’ll become one of your go-to side dishes. Leave me a comment or tag me on Instagram with your potato salad triumphs—and don’t forget to explore my Creamy Cucumber Salad or Garlic Lemon Green Beans next!
Dill Pickle Potato Salad
Ingredients
- 3 pounds Yukon Gold potatoes scrubbed and cut into 1" cubes (or Russets—just peel)
- 1 cup Hellmann’s mayonnaise (or whole-milk Greek yogurt for lighter option)
- ½ cup sour cream (Daisy full-fat or low-fat Greek style)
- ½ cup dill pickle juice (from the jar—don’t toss that tang!)
- 1 cup dill pickles finely diced (Claussen or Mt. Olive)
- 2 Tbsp yellow mustard (French’s classic)
- 1 Tbsp Dijon mustard
- ½ cup red onion (finely chopped, soak in cold water for milder bite)
- 2 celery stalks (diced small for extra crunch)
- 2 Tbsp fresh dill (or 2 tsp dried dill)
- 1 tsp kosher salt (adjust to taste)
- ½ tsp black pepper freshly ground
- Optional garnish extra dill sprigs, paprika sprinkle
Instructions
- Place potatoes in a large pot, cover with cold water, add a generous pinch of salt, and bring to a gentle boil. Simmer until fork-tender, about 10–12 minutes. Drain and let steam-dry 2 minutes so they don’t water down the dressing.
- In a medium bowl, stir together mayonnaise, sour cream, pickle juice, yellow mustard, Dijon, fresh dill, salt, and pepper until smooth. Taste—if you crave more tang, whisk in an extra tablespoon of pickle juice.
- While potatoes rest, chop pickles, celery, and red onion. Pro tip: chilling the onion in ice water for 10 minutes cuts sharpness but keeps crunch.
- Transfer warm potatoes to a large bowl. Gently fold in the creamy dressing, then stir in pickles, celery, and onion to distribute flavor without mashing the potatoes.
- Cover and refrigerate at least 30 minutes—one hour is even better. Resting melds flavors into that dreamy creamy-dill harmony.
- Just before serving, fluff with a fork, sprinkle extra dill and paprika on top for color, and enjoy straight from the fridge or let sit 10 minutes at room temperature.
