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Potato salad with dill pickles and dill sprig in a beige speckled bowl with neutral tones in the napkin, wooden surface, and spoon.

Potato Salad with Dill Pickles

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5 from 4 reviews

  • Author: Jenna
  • 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

Units Scale
  • 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

Instructions

  1. 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).
    A pot of water and salt with Yukon gold potatoes for potato salad with dill pickles.
  2. 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.
    Two eggs in an instant pot with the egg basket.
  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 once they’re cooled.
    Potato salad with dill pickles dressing in a white bowl along with diced onion, pickles, celery, hard-boiled eggs, chives, and dill.
  4. 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.
    Potatoes in an ice bath in a white bowl on light-colored wooden surface.
  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.
    Potato salad dressing ingredients combined in a white bowl next to diced potatoes with a knife on a cutting board.
  6. Gently toss the cooled potatoes with the dressing, and garnish with extra chopped dill, chives, and chopped pickles (if you wish). Enjoy!!!
    Potato salad with dill pickles and dill sprig in a beige speckled bowl with neutral tones in the napkin, wooden surface, and spoon.

Equipment

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

Did you make this recipe?

Tag @heavenlyspiced and use the hashtag #heavenlyspiced on Instagram - I'd love to see your creations! 🖤

Find it online: https://heavenlyspiced.com/potato-salad-with-dill-pickles/

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