Dill Pickle Potato Salad Recipe

Published: Jun 26, 2017 · Modified: Oct 22, 2022 by Anna 23 Comments · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

Jump to Recipe Print Recipe Rate this Recipe

Dill Pickle Potato Salad Recipe - a creamy potato salad with pickles and eggs, tossed with creamy dill dressing. Perfect side dish for Summer grilling and barbecuesor picnics!

DILL PICKLE POTATO SALAD

Potato salads and pasta salads have to be my favorite summer side dishes to make. They are so versatile and I can make a big bowl ahead of time.This Dill Pickle Potato Salad is one of my favorites! Chunky potatoes, crunchy pickles and hard-boiled eggs, tossed with creamy dill dressing is always a hit in our house. Just add grilled chicken or sausage, burgers or BBQ ribs, maybe a corn on the cob and you are set. Perfect dinner to enjoy this summer! It might just become your go-to potato salad this season.

HOW TO MAKE DILL PICKLE POTATO SALAD?

Cut potatoes into chunks and cook until fork tender but still hold their shape.
Combine potatoes, chopped eggs and chopped pickles in a large salad bowl.
In a small mixing bowl, mix mayo with sour cream, pickle juice, dill and salt and pepper. Pour dressing over potatoes and gently stir.
Cover and chill in the fridge for 1 to 2 hours.

HOW TO COOK POTATOES FOR SALAD?

My secret to the perfectly cooked potatoes and eggs for this Dill Pickle Potato Salad is the Instant Pot! It's the fastest way for me to have the ingredients for any potato or egg salad ready. I simply add 1 cup of water to the IP, set the steam basket inside, fill it with potato chunks and set the eggs on top. I cook them on Manual setting, 5 minutes, natural pressure release. The eggs and potatoes are cooked and ready! Just note that the eggs won't peel as easily as if they were cooked for 6 minutes, which is my preferred time for perfect hard-boiled eggs. But the potatoes are perfect and since we are chopping the eggs anyway, this method and timing work great for this salad recipe.

Of course, if you do not have the Instant Pot, cook potatoes and eggs on the stove top until the potatoes are fork tender and eggs hard-boiled.

Dill Pickle Potato Salad Recipe - Crunchy Creamy Sweet (3)

What potatoes can I use to make this salad?

For this potato salad, I used red potatoes as I like their texture and the fact that they cooked very well even if cut into large chunks. We are not making mashed potatoes here after all. The amount of pickles is totally up to you. I used 4 spears but feel free to use more.

The Dressing

I found that 1 cup total of the creamy dressing for this salad is all I need but of course, feel free to adjust to your likings. There are a lot of recipes out there that call for 1,5 cups to 2 cups and I definitely think that's too much. Also, if you are not a fan of mayo in potato salads, I suggest my favorite replacement: Ranch dressing. It's fantastic!

More delicious Salad recipes:

Avocado Egg Salad

Green Bean andPotato Salad

Slow Cooker BakedPotato

LemonGarlic Roasted Potatoes

For more easy recipes like this, feel free to browse our Salad Category.

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

Author: Anna

Dill Pickle Potato Salad Recipe - a creamy potato salad with pickles and eggs, tossed with creamy dill dressing. Perfect side dish for Summer grilling and barbecues or picnics!

4.82 from 11 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Salad

Cuisine American

Servings 6 people

Calories 273 kcal

Ingredients

for the salad:

▢ 2.5 lbs red skinned potatoes
▢ 4 dill pickle spears chopped
▢ 3 hard boiled eggs cooled, chopped

for dressing:

▢ ¼ cup mayonnaise
▢ ½ cup sour cream
▢ 2 tablespoons dill pickle juice
▢ 1 and ½ tsp dried or fresh dill
▢ ½ teaspoon salt
▢ ¼ teaspoon pepper

Instructions

Cut potatoes into 1" chunks.
Place in a 4 qt saucepan, cover with water and bring to boil over medium-high heat. Reduce heat to low and simmer potatoes until fork tender but still hold their shape. Drain and let cool.
If using the Instant Pot: add one cup of water to the pot. Place steam basket inside the Instant Pot. Arrange cut potatoes in basket. Place eggs on top. Cover pot with lid. Set valve to sealing. Press Manual, set timer to 5 minutes. When Instant Pot beeps, let manual release for 5 minutes. Quick release the rest. Carefully remove eggs from Instant Pot onto a bowl filled with cold water. Remove potatoes from Instant Pot. Let cool.
In a large serving bowl, combine potatoes, chopped eggs and chopped pickles.
In a small mixing bowl or a measuring cup, mix together mayo, sour cream, pickle juice, dill and salt and pepper. Pour dressing over potatoes. Toss gently to coat.
Cover and chill in the fridge for 1 to 2 hours.

Notes

This potato salad is best made ahead of time and chilled in fridge for 1 to 2 hours. Store leftovers covered in the fridge for up to 3 days. If you don't like mayo, use creamy Ranch dressing instead.

Nutrition

Tried this recipe?Leave a comment with rating below!

More Salad Recipes

Chickpea Quinoa Salad
Olive Garden Salad Dressing
Homemade Ranch Dressing and Dip
Leftover Turkey Salad

Reader Interactions

Comments

Did you make this recipe? Let me know!

Karen says
April 01, 2024 at 7:47 am

My husband loves dill and potato salad that is “dill pickley” so he raved about this salad! It was easy and used items I usually have on hand. Thank you, Anna!
Reply
Mary says
June 24, 2022 at 10:33 am
Do you peel the potatoes and can you use baby red potatoes?
Reply
Sean says
May 24, 2020 at 5:03 pm

This was great. I made a few subtle changes: used Greek yogurt instead of sour cream, and added some smoked paprika and a bit of dijon mustard.
Reply
- Anna says
  May 24, 2020 at 10:35 pm
  Thank you, Sean!
  Reply
Marla says
August 03, 2019 at 5:54 pm
Can I use only Mayo if I don’t have sour cream?
Reply
See Also
Our 47 Best 4th Of July Recipes For Summer Eating
- Anna says
  August 05, 2019 at 11:45 am
  Hi Marla! If you don't have sour cream, I suggest 1/2 cup of mayo and maybe 1/4 cup of ranch dressing. Hope this helps!
  Reply
BARBARA LEO says
April 13, 2019 at 5:49 am

why when i hard boil eggs in my instant pot are the shells white but the eggs are a deep beige color?
Reply
- Loretta H says
  September 30, 2021 at 12:23 pm
  Did you possibly put the eggs on the bottom of the pot? I have chickens and fresh eggs are a bitch to peel. When I use the instant pot, 1 cup of water, SET IN THE RACK, and eggs on top of the rack, I cook up to a dozen eggs using 5 minutes pressure, let natural release for 5 minutes, then force pressure release. Immediately remove pot and cool in running cold water. Best way to hardcook fresh eggs ever! I think when I first cooked eggs, I did not use the rack, the eggs on the bottom of the pot, which gets very hot, turned brownish and rubbery inside. You must raise them off the bottom using the rack.
  Reply
Sam says
July 16, 2018 at 3:14 pm

The dill flavor totally makes this dish! This is definitely an improvement on the boring potato salad I always make at home, thanks for sharing!
Reply
- Anna@CrunchyCreamySweet says
  July 16, 2018 at 11:20 pm
  I agree. Dill is so good in a potato salad. Thanks, Sam!
  Reply
Stephanie says
March 27, 2018 at 5:20 am
I find using fresh versus dried herbs yield very different results. When you make this for yourself, do you use dried or fresh dill?
Reply
- Stephanie Peklak says
  March 03, 2022 at 9:25 pm
  
  Very delicious! I made this dish for a luncheon and everyone loved it. I think the pickles added nice a twist to the flavor of the common potato salad recipe
  Reply
Billy says
December 19, 2017 at 1:31 pm

I love that you added dill to the recipe. I've only really ever had dill with dill pickles, so I've been looking for other ways to include dill in my life! Thanks for sharing!
Reply
Jane says
November 02, 2017 at 2:16 pm
Huge question,what is an Instant pot? Is it a pressure cooker?
Reply
- Anna@CrunchyCreamySweet says
  November 02, 2017 at 6:14 pm
  Hi Jane! Yes, it is a digital pressure cooker. There is quite a bit of them on the market but Instant Pot brand is the best in my opinion. I hope this helps!
  Reply
Shelly says
July 16, 2017 at 2:48 pm
Not understanding what 2,5# means...doesn't mean 2-5# bags,does it?
Reply
- Anna@CrunchyCreamySweet says
  July 16, 2017 at 2:58 pm
  Hi Shelly! What browser/device are you viewing the recipe on? It should show lbs, not #. The recipe calls for 2 and 1/2 pounds of potatoes. I hope this helps! Have a beautiful day! -Anna
  Reply
  - Becki says
    February 26, 2018 at 9:53 am
    In Chrome it looks like this
    2,5 lbs red skinned potatoes...so it's a comma instead of a decimal. But thanks for clarifying!
  - Anna@CrunchyCreamySweet says
    February 27, 2018 at 11:35 pm
    Hi Becki! Thank you so much for letting me know! I will correct that.
Maryann Willis says
July 04, 2017 at 1:00 pm
I can hardly wait for your dill pickle potato salad recipe
Reply
- Anna@CrunchyCreamySweet says
  July 04, 2017 at 1:57 pm
  Thank you, Maryann! Enjoy! And definitely let me know how you like it. Have a beautiful day! -Anna
  Reply
Sues says
June 26, 2017 at 10:21 pm
I hard boil eggs in my Instant Pot every week. SO good!! And this potato salad looks seriously delicious 🙂
Reply
- Anna@CrunchyCreamySweet says
  June 27, 2017 at 12:08 am
  Me too! The easiest and best method ever! 😀
  Reply

Dill Pickle Potato Salad Recipe - Crunchy Creamy Sweet (2024)

FAQs

How do you cut the sweetness in potato salad? ›

Apple cider vinegar would be my first choice to offset overly sweet but any available light-colored vinegar would do by adding a tablespoon at a time until comfort level taste is achieved.

Explore More ›

What kind of potatoes are good for potato salad? ›

Pick the Best Potatoes for Your Potato Salad

To keep your salad from falling apart into mush, it's important to use the best potatoes for potato salad. Skip the russet potatoes and use a waxy variety instead, like Yukon gold, red potatoes or fingerlings.

Find Out More ›

Why is my potato salad gummy? ›

Not Getting The Cook Time Right

Considering potatoes are the main ingredient, over- or undercooking them can lead to a less-than-perfect side dish. If you overcook them, the result is a mushy, grainy mess. And if you undercook them, you end up with crunchy (not in a good way) potatoes.

Is it better to boil potatoes whole or cut up for potato salad? ›

Drop a whole russet into the pot and by the time the outside has cooked through, the inside will still be raw. Larger potatoes should be cubed to ensure they cook evenly (peeled first if desired). Smaller potatoes tend to have thin skins and can be boiled whole, no peeling required.

Tell Me More ›

What goes bad first in potato salad? ›

But the truth is, mayonnaise isn't your main concern when it comes to spoilage. The actual culprit is the potatoes. Yes, it's true! The humble, reliable potato is a hotbed for bacterial growth if improperly stored after cooking.

Discover More Details ›

What to add to take sweetness out? ›

How to Make Food Less Sweet. Add an acid or seasonings such as vinegar or citrus juice; chopped fresh herbs; a dash of cayenne pepper; or, for sweet dishes, a bit of liqueur or espresso powder.

Learn More Now ›

What makes a sweet potato sweeter? ›

Sweet potatoes are between 1 and 2.5 per cent sugar when raw, but they get sweeter as they cook thanks to the work of amylase enzymes that break down starch into simple sugars. These enzymes are most active at 75°C (167°F).

Get More Info Here ›

Why don't you peel potatoes for potato salad? ›

There's no reason at all, so my advice is to leave the skins on. The skin on a potato adds a nice texture and flavor to the potato salad and it's also the healthiest part.

Get More Info ›

How can you tell if potato salad is good? ›

Signs your potato salad is bad: It's slimy, it tastes odd, it smells bad, it has black, white or green mold growing on it, it's been left out on the counter for over 2 hours (or less if outside in the sun), it's been in the refrigerator for over 5 days. ”If in doubt, throw it out!”

See Details ›

What if I put too much vinegar in my potato salad? ›

As Wiggly Wisdom shares, a vinegary potato salad can easily be salvaged with a bit of lemon zest. Just take a fine grater or zester to the rind, measure out about a half teaspoon of zest per two cups of potato salad, and mix it in. Orange and lime also work if you don't have any lemon on hand.

What if I put too much mayonnaise in my potato salad? ›

If you have added too much mayo to your potato salad, you can fix it by adding more of the other ingredients to balance out the flavor. You can add more boiled potatoes, hard-boiled eggs, diced pickles, onions, celery, or mustard.

Know More ›

What if I put too much mustard in my potato salad? ›

You've got two options. The first option is to cook more potatoes and make more potato salad, adding more of every ingredient except mustard. Doing so will get the mustard content in equilibrium with the rest of the flavors in the salad. Your other option is to adjust the seasonings to compliment the…

Keep Reading ›

How to keep potatoes from falling apart when making potato salad? ›

Texture: Allowing the potatoes to cool helps them firm up slightly, preventing them from becoming too mushy or breaking apart when you mix them with other ingredients. Flavor Absorption: As the potatoes cool, they have the opportunity to absorb some of the flavors from the dressing or other ingredients in the salad.

Know More ›

Why does my potato salad get mushy? ›

If mixing with mayo, wait till the potatoes have cooled or are chilled from placing in the refrigerator. Just as with mashed potatoes, don't over-mix the ingredients or the potatoes will turn mushy or runny.

Read On ›