Go Back
–+ servings
Dill Pickle Potato Salad

Dill Pickle Potato Salad

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.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 8 side dish

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.

Notes

Tips: Rinse potatoes in cold water after chopping to remove excess starch; use Greek yogurt for extra tangy creaminess.
Keyword barbecue, Dill Pickle, Potato Salad, summer
Love this recipe?Follow us at @Recipecs for more