This Dill Pickle Potato Salad is perfect for any pickle lover. The pickle potato salad is loaded with lots of chopped pickles, fresh dill and a dressing that is loaded with pickle flavor.
This potato is the perfect addition to any BBQ or potluck this summer!
Potato salad is probably one of my favorite summer side dishes to make. I love adding fresh dill to potato salad.
One of my most popular recipes on the blog is my dill potato salad. I make it all the time, especially when I am having people over dinner in the summertime.
I always have a jar of pickles in the fridge so I thought why not add dill pickles to potato. Adding pickles to potato salad adds a layer of crunch to the salad.
ingredients
Potatoes- I prefer to use red-skinned potatoes when making potato salads. I think that the texture olds up better than yukon gold potatoes.
Dill Pickles- In order to make a pickle potato salad we need lots of pickles. The flavor of dill pickles are best in the potato salad.
Fresh Celery- The addition of celery adds a really nice crunch to the potato salad.
Red Onion- I like using finely diced red onion in potato salads. You could also use sliced green onions.
Fresh Dill- Adding fresh dill to the potato salad helps to bring out the dill flavor of the pickles.
The dressing base is mayo with a secret ingredient-fresh pickle juice. Adding some of the pickle juice from the dill pickle jars amps up the pickle flavor.
Potato Salad is the perfect choice for a potluck dinner because not only is it a crowd pleaser, it can be made ahead of time. It tastes best if made at least 3-4 hours ahead of time.
If you love pickles, you are going to love this potato salad.
Frequently Asked Questions
More sides to make
Dill Pickle Potato Salad
This Dill Pickle Potato Salad is perfect for any pickle lover. The pickle potato salad is loaded with lots of chopped pickles, fresh dill and a dressing that is loaded with pickle flavor.
Ingredients
- 3 pounds red skinned potatoes
- 1 cup dill pickles, chopped
- 1 cup celery, sliced
- ¼ red onion, minced
- ¼ cup fresh dill, minced
Dressing:
- 1 ¼ cup mayonnaise, I use follow your heart vegan mayo
- 4 tablespoon pickle juice
- 1 tablespoon white vinegar
- 1 tablespoon dijon mustard
- salt and pepper to taste
Instructions
- Dice the potatoes into small pieces, about ½ inch. Place in a large pot, cover with cold water. Bring to a boil and cook until the potatoes are tender, about 15 minutes. Drain and cool completely.
- Mix all dressing ingredients together in a small bowl.
- In a large bowl, add the cooled potatoes, chopped pickles, celery, onion and dill. Pour the dressing and gently mix until combined.
- Refrigerate at least two hours before serving.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 324Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 12mgSodium: 563mgCarbohydrates: 31gFiber: 3gSugar: 3gProtein: 4g
Nutrition per serving is just an estimate per serving.
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Happy Cooking!
Jeni
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