Dill Pickle Potato Salad: Tangy, Creamy and Utterly Addictive
There’s something magical about the combination of tender potatoes and tangy dill pickles that creates an irresistible potato salad experience. This dill pickle potato salad brings together creamy mayo, zesty pickle brine, and fresh herbs for a side dish that steals the spotlight at any gathering. The secret to its addictive flavor lies in the perfect balance of creaminess and acidity, with the dill pickles adding that distinctive crunch and tang that keeps you coming back for more.
Whether you’re planning a summer barbecue, need a crowd-pleasing potluck contribution, or simply want to elevate your weeknight dinner, this potato salad with dill pickles delivers big on flavor with minimal effort. The addition of crushed potato chips as a garnish adds an unexpected textural element that takes this classic to new heights.
Ingredients for Dill Pickle Potato Salad
To make this delicious dill pickle potato salad, you’ll need:
- 1 pound baby yellow or red potatoes
- Salt and freshly ground black pepper, to taste
- 1/2 cup mayonnaise
- 1/2 cup chopped dill pickles
- 1/2 cup diced red onion, shallots or green onions
- 1/4 cup minced fresh dill, plus more for garnish
- 3 tablespoons pickle brine
- 2 tablespoons Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 cup crushed kettle-cooked potato chips (plain, salt and vinegar, or dill pickle flavored)
How This Potato Salad Is Different From Classic Potato Salad
Dill pickle potato salad adds bold tang through chopped pickles and pickle juice. This sharper, more assertive flavor sets it apart from traditional creamy potato salads.
How to Make the Best Dill Pickle Potato Salad
Preparing the Potatoes
- Add the potatoes to a large pot and cover with cold water by about 1 inch. Season the water generously with salt.
- Bring the water to a boil over medium-high heat and cook the potatoes until they are fork-tender, about 10 to 15 minutes depending on the size.
- Drain the potatoes in a colander and allow them to cool until you can handle them comfortably.
- Cut smaller potatoes in half and larger ones into quarters. The bite-sized pieces will absorb more of the dressing’s flavor.
Creating the Tangy Dill Dressing
- While the potatoes are cooking, prepare the dressing by combining mayonnaise, chopped dill pickles, diced onion, minced fresh dill, pickle brine, Dijon mustard, garlic powder, and smoked paprika in a large bowl.
- Whisk the ingredients together until thoroughly combined.
- Season with salt and freshly ground black pepper to taste, remembering that the pickle brine already contains salt.
- Let the dressing sit while the potatoes cool to allow the flavors to meld together.
Assembling Your Potato Salad
- Add the cut potatoes to the bowl with the dressing while they’re still slightly warm. This helps them absorb more flavor.
- Gently toss everything together, ensuring the potatoes are fully coated with the creamy dressing.
- Taste and adjust the seasoning with additional salt and pepper if needed.
- Cover the bowl and refrigerate for at least 1 hour or up to overnight to allow flavors to develop fully.
- When ready to serve, top with crushed potato chips, additional minced dill, and a few cracks of black pepper for a beautiful presentation.
Tips and Variations for Perfect Potato Salad with Dill Pickles
Potato Selection and Preparation Tips
- Choose waxy potatoes like Yukon Gold or red potatoes that hold their shape after cooking.
- For a creamier texture, you can slightly mash some of the potatoes before mixing with the dressing.
- Cook potatoes with the skin on to prevent them from becoming waterlogged, then peel after cooking if preferred.
- Adding a splash of vinegar to the cooking water can help potatoes hold their shape better.
- Let potatoes cool enough to handle but mix while still warm for maximum flavor absorption.
Delicious Variations to Try
- Add hard-boiled eggs for a classic potato salad with egg and dill pickle combination.
- Substitute half the mayonnaise with sour cream or Greek yogurt for a lighter version.
- Include crispy bacon bits for a smoky addition to your dill pickle potato salad recipe.
- Add diced celery or bell peppers for extra crunch and color.
- Swap regular Dijon for whole grain mustard to add texture and visual appeal.
- For heat lovers, mix in a dash of hot sauce or some diced jalapeños.
- For a tangier flavor profile, increase the amount of pickle brine or add a splash of apple cider vinegar.
Salad Dressings That Pair Well With This Salad
While this dill pickle potato salad already has its own delicious dressing, you might want to drizzle something extra over individual servings or offer alternatives for guests. Here are some complementary options:
- Creamy Ranch Dressing – The herbs in ranch complement the dill and add extra creaminess to the potato salad with dill pickles.
- Easy Lemon Vinaigrette – A light, citrusy dressing can brighten up the flavors if you find the potato salad too rich.
- Dijon Vinaigrette – The tangy mustard notes enhance the pickle flavors already present in the best dill pickle potato salad.
- Buttermilk Ranch Dressing – The slight tanginess of buttermilk pairs beautifully with the dill pickle flavor profile.
What to Serve With This Salad
This versatile dill pickle potato salad pairs beautifully with numerous main dishes and accompaniments:
- Grilled proteins – Serve alongside grilled chicken, salmon, or steak for a complete meal. The tangy pickle flavor cuts through rich meats perfectly.
- Sandwiches and burgers – This potato salad is the ideal companion to a classic hamburger or turkey sandwich.
- Barbecue mains – The creamy texture and tangy flavor balance nicely with BBQ meatballs or grilled meats.
- Fried chicken – The cooling potato salad offsets the richness of fried chicken beautifully.
- Hearty soups – In cooler weather, serve alongside a bowl of vegetable beef soup for a satisfying meal.
How to Store Dill Pickle Potato Salad
Proper storage is essential for maintaining the flavor and food safety of your potato salad with dill pickle juice. Follow these guidelines:
- Store leftover potato salad in an airtight container in the refrigerator for up to 5 days.
- Never leave potato salad out at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F) to prevent foodborne illness.
- If you’re preparing ahead for a gathering, consider keeping the crushed potato chips separate until just before serving to maintain their crunch.
- Give the salad a gentle stir before serving leftover portions, as the dressing may settle at the bottom.
- If the potato salad seems dry after refrigeration, you can freshen it up with a small splash of pickle brine or a dollop of mayonnaise.
FAQs About Dill Pickle Potato Salad
What type of potatoes work best for dill pickle potato salad?
Waxy potatoes like baby red potatoes, Yukon Gold, or fingerlings work best for potato salad with dill and pickles because they hold their shape after cooking and don’t fall apart when tossed with dressing. Avoid starchy varieties like Russets, which tend to break down and become mushy.
Can I make potato salad with dill pickles ahead of time?
Yes! In fact, this potato salad tastes even better when made ahead as the flavors have time to develop. Prepare it up to 24 hours in advance and store it covered in the refrigerator. Just add the crushed potato chips right before serving to maintain their crunch.
Should I use sweet or dill pickles in potato salad?
This recipe specifically calls for dill pickles for their tangy, savory flavor that complements the creamy dressing. While some potato salad recipes use sweet pickles, the dill variety provides a more distinctive tang that many prefer. The debate of dill or sweet pickles in potato salad ultimately comes down to personal preference.
How can I make this potato salad recipe lighter?
To make a lighter version of this dill pickle potato salad, replace half the mayonnaise with Greek yogurt. You could also reduce the amount of potato chips used as garnish or omit them entirely. Another option is to increase the proportion of vegetables by adding diced celery, bell peppers, or additional onions.
Time to Enjoy Your Dill Pickle Potato Salad!
This zesty, creamy dill pickle potato salad brings together the perfect balance of tangy pickles, fresh dill, and creamy dressing for a side dish that will have everyone asking for your recipe. The unexpected crunch from the potato chip topping elevates this classic to something truly special.
Don’t be surprised if this becomes your new go-to recipe for picnics, barbecues, and potlucks. The combination of flavors continues to develop as it sits, making it perfect for preparing ahead of time. So grab some fresh dill and those dill pickles sitting in your fridge, and whip up the best potato salad with dill pickles you’ve ever tasted!
Other Salads to Try
Creamy Dill Pickle Potato Salad
Ingredients
Equipment
Method
- Boil potatoes in salted water until fork-tender, about 10-15 minutes. Drain and cool slightly.
- Meanwhile, mix mayonnaise, pickles, onion, dill, pickle brine, mustard, garlic powder and paprika in a large bowl. Season with salt and pepper.
- Cut cooled potatoes into bite-sized pieces and add to dressing. Toss gently to coat completely.
- Cover and refrigerate for at least 1 hour or overnight.
- Before serving, top with crushed potato chips, additional dill, and fresh black pepper.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For a lighter version, substitute half the mayo with Greek yogurt.
- Add hard-boiled eggs for a more traditional potato salad variation.
- For best flavor, allow the salad to chill for at least an hour before serving.
