My potato salad with dill pickles features skin-on Yukon gold potatoes, combined with a creamy mayo-sour cream base, fresh herbs, and, of course, pickles, among other ingredients, to create the ultimate summer salad. It’s especially delicious with a juicy burger hot off the grill. 😋
Continue reading below for the full recipe and instructions, as well as tips for achieving the perfect potatoes (hint: use an ice bath), answers to common questions, storage instructions for leftovers, pairing suggestions, and additional summer salad recipe ideas. ⬇️
For a complete meal, try pairing the potato salad with something from my Summer Dinner Ideas recipe collection!
As my last summer salad of the season, I had to share my favorite recipe for potato salad with dill pickles with you. There’s no summer side dish more nostalgic to me than potato salad!
I was telling my mom the other day that the taste always brings me back to our small family cookouts in my parents’ backyard with my grandparents (who we miss so much). My mom made it for every barbecue. This version is a bit different than hers with pickles and fresh herbs, but still the same memorable flavors from my childhood.
Do you have a summer side dish that brings back memories from when you were a kid? I’d love to know in the comments below! ⬇️
Just a heads up: some of the links on this site are affiliate links. If you click on them and make a purchase, I may earn a commission at no extra cost to you. I only recommend products I genuinely love and use (or would use myself), and your support helps keep this site running. Thank you so much!
Potato Salad with Dill Pickles Recipe
Table of contents
Ingredients and Substitutions
- Yukon gold potatoes: This creamy potato holds its shape after boiling and soaks up flavor beautifully. Red potatoes or baby golds work too, but be sure to adjust the cooking time. Definitely skip russet potatoes as they are too starchy and tend to get mushy when mixed in salads like potato salad with dill pickles!
- Eggs: They add that classic potato salad texture. You can leave them out if you prefer egg-free. I like to cook mine in the Instant Pot (more on that below) but you can boil the eggs however you usually do.
- Dill pickles (like Grillo’s): Crispy, tangy goodness! Grillo’s brand are my favorite. They’re extra fresh and crunchy, which really stand out in the creamy mix. Any dill pickles work, but crunchy ones are the best. Homemade pickles would be wonderful too, to use up those cucumbers from your summer garden!
- Celery: Adds fresh crunch and balances the creamy dressing. No real substitute here!
- Red onion: Adds even more crunch and flavor. Yellow or white onion can work too, or use green onion for something milder.
- Fresh chives: These give a mild onion flavor without overpowering. Scallions/green onions are a good sub if chives aren’t available.
- Fresh dill: Brings that signature herby, pickly flavor. You can use dried dill, but it’s really just not the same, so I would try to find fresh. If using dry, you’ll want to add way less (I haven’t tested it this way, but start with 1/2 a teaspoon, taste, and add more from there).
- Mayonnaise: The creamy base that ties it all together. Swap with plain Greek yogurt or a mayo-yogurt mix for something lighter. For a homemade avocado oil mayonnaise, see my Mexican Street Corn Pasta Salad Recipe!
- Sour cream: Adds a nice tangy flavor and is delicious mixed with mayo. Can be replaced with plain Greek yogurt if needed.
- Pickle juice: Brightens the dressing and deepens the dill pickle flavor. White vinegar can work in its place.
- Celery salt: Gives a salty, slightly herbal flavor. If you don’t have it, equal parts fine sea salt works just fine, but it will alter the flavor a bit.
- Black pepper: For the tiniest bit of heat and classic peppery flavor. No real substitution here!
- Garlic powder: Adds just the right amount of savory flavor. You can use fresh garlic instead, but not too much, as it may overpower the other flavors in the potato salad with dill pickles. Grating it finely with a microplane will be better, so it’s equally distributed throughout!
How to Make It
Watch me make the Salad
The Instructions
- Cook the potatoes. Grab a large pot, add the potatoes, enough water to cover them completely, and a tablespoon of coarse salt. Turn the stove to high and boil until the potatoes are fork tender (about 30-35 minutes, depending on their size).
2. In the meantime, make the hard-boiled eggs. I like to make them in the Instant Pot. Add 1 cup of water to the bottom of the pot, place the eggs on the trivet, and secure the top on the Instant Pot. Pressure cook on high for 5 minutes, then quick-release and chill in an ice bath. After a few minutes, peel the eggs. I explain more about this egg cooking method and others in my avocado cottage cheese toast recipe if you are interested!
3. While the potatoes are cooking, chop the pickles, onion, celery, dill, and chives. Make the dressing by whisking together mayonnaise, sour cream, pickle juice, celery salt, pepper, and garlic powder. Toss the chopped veggies and herbs with the dressing, dice the eggs, then gently toss those in there as well.
4. Drain the potatoes and add them to an ice bath for about 5 minutes to stop the cooking and to help them cool down and firm up. Drain them again and dry them off.
5. Once the potatoes are cool, dice them. If they’re still hot inside when you cut into them, you can place them in the fridge or allow them to cool further at room temperature. Toss the cooled potatoes with the dressing, and garnish with extra chopped dill, chives, and chopped pickles (if you wish). Enjoy!!!
Potato Salad Serving Suggestions and Pairing
This American classic shows up at just about every summer gathering! It’s delicious on its own but typically paired with grilled meats, etc. I have a whole collection of summer dinner ideas for you to choose from, as well as summer appetizers for a complete summery meal.
For a BBQ, potato salad’s perfect match is things like hamburgers, hot dogs, ribs, grilled chicken, and pulled pork sandwiches. Keep the potato salad chilled for hours with this iced salad bowl!
If you’re packing the potato salad for a picnic, consider pairing it with chopped Italian sub sandwiches or cold fried chicken. Don’t forget your cute insulated whicker picnic basket.
To keep the meal vegetarian, serve it with veggie burgers or BBQ tofu.
FAQ: Potato Salad with Dill Pickles
Yes! Dill pickles add tang and crunch that balance the creamy mayo and sour cream, giving the salad tons of flavor.
Absolutely. This salad tastes even better after chilling for a few hours. You can make it up to 1 day ahead and store it covered in the fridge.
Stored in an airtight container, it will stay fresh for 3–4 days in the refrigerator.
Freezing isn’t recommended. The texture of the potatoes and creamy dressing deteriorates after thawing.
Cold is best. Chilling allows the flavors to meld and improves the texture!
Drain and cool the potatoes well before mixing. Using an ice bath stops cooking quickly and prevents excess water from diluting the dressing!
Yukon gold potatoes are recommended because they hold their shape and soak up flavor, but red or baby gold potatoes work too. Avoid very starchy russets as they can get mushy.
Yes! You can swap sour cream with plain Greek yogurt for a lighter version, or use dairy-free yogurt/mayo alternatives.
Of course! Add more pickle juice for brightness or extra diced pickles for crunch. Adjust to your taste.
This pairs great with summer dinner recipes and BBQ mains like burgers, grilled chicken, ribs, hot dogs, or alongside other classic sides like coleslaw and corn on the cob!
I’d love to hear about your experience with this Potato Salad with Dill Pickles recipe! I hope you love it. 😋
Please leave a question or comment below, get in touch via email, and follow me on social media, which I have linked below.
You can also subscribe to the Heavenly Spiced email list to stay updated on new recipes, giveaways, life updates, and more! Hope to see you there. – Jenna 😊💌
More summer salad recipes you’ll love:
- 31+ Summer Salad Recipes with Seasonal Produce
- Mexican Street Corn Pasta Salad
- Watermelon Salad with Feta Cheese
- High Protein Pasta Salad with Chicken
- Cucumber Strawberry Salad with Burrata and Balsamic
Potato Salad with Dill Pickles
- Total Time: 45 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This creamy potato salad with dill pickles is a classic side that is always a hit at BBQs, picnics, and summer dinners. It’s made with Yukon gold potatoes, fresh herbs, and a tangy dressing made with mayo and sour cream. It tastes even better after chilling. Check out the post for substitution suggestions and ideas for what to serve it with!
Ingredients
- 3 pounds Yukon gold potatoes (try to find ones that are the same size)
- about a tablespoon of coarse salt (for boiling potatoes)
- 2 large eggs
- 3/4 cup Grillo’s pickle spears (or your favorite), diced
- 2/3 cup celery (about 3 stalks), small dice
- 1/2 cup red onion, small dice
- 2 tablespoons fresh chives, sliced
- 2 tablespoons fresh dill, minced
- 1 cup mayonnaise
- 1/2 cup sour cream
- 3 tablespoons pickle juice
- 1 teaspoon celery salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Get Recipe Ingredients
Instructions
- Cook the potatoes. Grab a large pot, add the potatoes, enough water to cover them completely, and a tablespoon of coarse salt. Turn the stove to high and boil until the potatoes are fork tender (about 30-35 minutes, depending on their size).
- In the meantime, make the hard boiled eggs. You can cook them however you want, but I like to make them in the Instant Pot. Add 1 cup of water to the bottom of the pot, place the eggs on the trivet, and secure the top on the Instant Pot. Pressure cook on high for 5 minutes, then quick release and chill in an ice bath. After a few minutes, peel the eggs.
- While the potatoes are cooking, chop the pickles, onion, celery, dill, and chives. Make the dressing by whisking together mayonnaise, sour cream, pickle juice, celery salt, pepper, and garlic powder. Toss the chopped veggies and herbs with the dressing, dice the eggs, then gently toss those in there as well once they’re cooled.
- Drain the potatoes and add them to an ice bath for at least a few minutes to stop the cooking and to help them cool down and firm up. Drain them again and dry them off.
- Once the potatoes are cool, dice them. If they’re still hot inside when you cut into them, you can place them in the fridge or allow them to cool further at room temperature.
- Gently toss the cooled potatoes with the dressing, and garnish with extra chopped dill, chives, and chopped pickles (if you wish). Enjoy!!!
Equipment
Buy Now → 
Cutting Board (Handmade from Etsy)
Buy Now →
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → Notes
- Scroll above the recipe card for ingredient substitutions, recipes suggestions to pair with potato salad, and other helpful tips!
- I explain more about egg cooking methods in my avocado cottage cheese toast recipe if you are interested!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Salads, Side Dishes, Spring/Summer Recipes, Vegetarian
- Method: Stovetop
- Cuisine: American
Thank you for putting tears in my eyes talking about your grandma’s potato salad. Those were the best memories and I’m sure your potato salad is much better than mine because you’re a better cook than me. I think you take after your grandma. love you honey, and once again, a fantastic recipe!❤️
Love you!! ♥️♥️
Yum! I love the flavors in this potato salad with dill pickles. I can’t wait to bring this to my next picnic!
You had me at dill pickles! I’m looking forward to making this recipe for our July 4th BBQ. It sounds tangy, creamy, and with just the right amount of crunch.
Looking forward to digging in!
This sounds so delicious—love the twist with dill pickles! Such a great way to add tang and crunch to a classic potato salad. Can’t wait to try it!
I’m glad you’re excited to try the recipe, Emily! It does add the perfect amount of tang and crunch. Thanks for stopping by! 🙂
Oh this potato salad with dill sounds absolutely amazing! I can’t wait to make this recipe. I love the flavor that dill brings to a dish and this potato salad sounds right up my alley! Thanks for sharing.
Thanks so much, Kelly! I’m glad you’re excited to try the potato salad with dill pickles. The extra dill definitely adds something special. Enjoy!!!