Dill Pickle Potato Salad

No ratings yet

This creamy Dill Pickle Potato Salad is packed with tangy pickles, fresh dill, and a zesty homemade dressing—perfect for BBQs, picnics, and potlucks.

Course Salads

Cuisine American

Keyword potato salad

Prep Time 10

Cook Time 10

Chill Time 1

Total Time 1 20

Servings

Calories 379kcal

Place potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 10–12 minutes. Drain and let cool slightly.
In a large bowl, whisk together mayonnaise, pickle juice, Dijon mustard, and a pinch of salt and pepper.
Add the warm potatoes, pickles, red onion, celery, and fresh dill to the bowl and gently toss to coat.
Cover and refrigerate for at least 1 hour to let the flavors meld. Taste and adjust seasoning if needed before serving.

Potatoes: Red mini potatoes hold their shape well and don’t need peeling, but Yukon Golds are a great substitute.
Pickles: Use your favorite dill pickles—refrigerated deli-style pickles tend to have the best crunch and flavor.
Pickle Juice: Adds an extra tangy kick to the dressing. Adjust the amount to taste if you love that briny flavor.
Fresh Dill: Highly recommended for the best flavor, but you can substitute with dried dill in a pinch (use about 1 tablespoon).
Make Ahead: This salad tastes even better after chilling, so it’s perfect for prepping a day in advance.
Serving Tip: Give it a gentle stir before serving to redistribute the dressing and flavors.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Not freezer-friendly.