Dill Pickle Potato Salad

2 Comments

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

Dill Pickle Potato Salad boasts plenty of tart pickles mixed with a creamy dressing to make this absolutely unforgettable.

Potato salad in white serving dish on great napkin

Dill Pickle Potato Salad

Homemade potato salad tops my list of favorite side dishes. There are endless ways and combinations from hot to cold, creamy or vinegar-based, lots of herbs and spices to minimal ingredients.

I prefer a predominant flavor to shine through since potatoes are essentially a blank canvas. Dill pickle relish makes this potato salad quite flavorful. If you don’t have any relish on hand just chop up some dill pickles and add in a splash of the juice.

Save The Recipe

Want to save this recipe?

Enter your email and I’ll send this recipe right to your inbox! Plus, I’ll send you new recipes every week!

creamy potato salad in round bowl with striped gray towel

Potato and Egg Salad

The ingredient list is pretty simple with things you likely have on hand:

  • Yukon Gold potatoes
  • mayonnaise
  • dill pickle relish
  •  dried dill
  • kosher salt 
  • freshly ground black pepper
  • hard boiled eggs 
  • green onions

Note: You can use any potato you like to make this potato salad. There’s no need to peel Yukon Gold potatoes, as their skins are so thin. If you decide to use russet or red potatoes, you’ll want to peel the potatoes for the best results.

potato salad ingredients in stainless bowl

Dill Pickle Potato Salad Recipe

  1. Place the potatoes in a large pot and cover with water. Boil over high heat until fork tender, about 10 minutes. Drain and let cool.
  2. Combine the mayonnaise, dill relish, dill, salt, and pepper in a large mixing bowl. Stir to combine. Add the potatoes and eggs to the bowl. Stir to mix well.
  3. Sprinkle with green onions and stir to combine. Serve immediately or refrigerate until ready to serve.
potato salad in a mixing bowl with tea towel

Want a few more side dishes to serve next time you’re barbecuing with friends? Creamy and fresh with a bit of tang, this German Cucumber Salad brings back happy memories.

Tender potatoes mingle with crisp fresh vegetables in a creamy, herb dressing to take this loaded vegetable potato salad over the top.

Spring mix and spinach make a great base to top with apples, raisins, and nuts in this spinach apple salad.

With fresh peppers, onion, tomatoes, and avocados in a light dressing, classic Cowboy caviar is so good!

This sweet and tangy purple cabbage slaw is my go-to side for potlucks and summer picnics. It can be made in advance and gets better as it rests.

The ultimate symphony of tangy flavors and creamy textures that will have your taste buds singing praises and begging for more of this Red Skin Potato Salad.

If you’re a fan of pasta salads, then you’re likely to love this recipe for creamy macaroni salad made with ditalini pasta, broccoli, bell pepper, cucumber, olives, and red onions. 

Fresh corn, bell peppers, jalapenos, cilantro, and onion are tossed with lime and a sprinkling of spices to create this Southwest Corn Salad. You’ve likely heard it said before that something is “more than the sum of its parts.” Well, this salad is absolutely more than the sum of its parts.

creamy potato salad in round bowl with striped gray towel

Dill Pickle Potato Salad

Plenty of tart pickles are mixed with a creamy dressing to make this absolutely unforgettable Dill Pickle Potato Salad.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8

Ingredients 

  • pounds Yukon Gold potatoes cut into 1/2-¾ inch pieces
  • cup mayonnaise
  • ¼-½ cup dill pickle relish adjust to taste
  • ½ teaspoon dried dill
  • ½ teaspoon kosher salt adjust to taste
  • ½ teaspoon freshly ground black pepper adjust to taste
  • 6 hard boiled eggs peeled and roughly chopped
  • 4 green onions sliced thin

Instructions

  • Place the potatoes in a large pot and cover with water. Boil over high heat until fork tender, about 10 minutes. Drain and let cool.
  • Combine the mayonnaise, dill relish, dill, salt, and pepper in a large mixing bowl. Stir to combine. Add the potatoes and eggs to the bowl. Stir to mix well.
  • Sprinkle with green onions and stir to combine. Serve immediately or refrigerate until ready to serve.

Notes

You can use any potato you like to make this potato salad. There’s no need to peel Yukon Gold potatoes, as their skins are so thin. If you decide to use russet or red potatoes, you’ll want to peel the potatoes for the best results.
We enjoy this with the full amount of dill pickles. If you’re a little leery of that, start with the lesser amount of relish.

Nutrition

Calories: 303kcal · Carbohydrates: 28g · Protein: 8g · Fat: 18g · Saturated Fat: 3g · Polyunsaturated Fat: 9g · Monounsaturated Fat: 5g · Trans Fat: 0.04g · Cholesterol: 148mg · Sodium: 403mg · Potassium: 672mg · Fiber: 3g · Sugar: 2g · Vitamin A: 286IU · Vitamin C: 29mg · Calcium: 43mg · Iron: 2mg
Tried this recipe?Mention @bestvegetablerecipes or tag #bestvegetablerecipes!
dill pickle potato salad in large mixing bowl

Filed under: , , , , , ,

Share this Article

PinYummly

Related Posts

Reader Interactions

2 Comments Leave a comment or review

    Rate & Comment

    Recipe Rating




  1. Carol Maddox says

    While the diced potatoes are still warm sprinkle them with the pickle juice and then make as you do it makes the salad just a little better