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creamy dill pickle potato salad with fresh dill, potatoes, and pickle chunks in a white bowl

Dill Pickle Potato Salad

A tangy twist on classic potato salad featuring dill pickles, pickle juice, and fresh herbs for the ultimate picnic side dish.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3 pounds red potatoes cut into 1-inch cubes
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 3 tablespoons dill pickle juice
  • 1 cup dill pickles chopped
  • 3 hard-boiled eggs chopped
  • 1/4 cup red onion finely diced
  • 2 tablespoons fresh dill chopped
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
  • 2 green onions sliced thin

Method
 

  1. Step 1: Place cubed potatoes in a large pot and cover with cold salted water by 2 inches. Bring to a boil over high heat.
  2. Step 2: Reduce heat to medium-high and cook potatoes for 12-15 minutes until fork-tender but not mushy. Drain and let cool completely.
  3. Step 3: In a large mixing bowl, whisk together mayonnaise, sour cream, pickle juice, Dijon mustard, and garlic powder until smooth.
  4. Step 4: Add the cooled potatoes to the dressing and gently toss to coat evenly without breaking the potatoes.
  5. Step 5: Fold in the chopped pickles, hard-boiled eggs, red onion, and fresh dill until well distributed.
  6. Step 6: Season with salt and pepper to taste, remembering that pickles add saltiness.
  7. Step 7: Cover and refrigerate for at least 1 hour to allow flavors to meld together.
  8. Step 8: Before serving, garnish with sliced green onions and additional fresh dill if desired.

Notes

For best flavor, make this salad a day ahead. The pickle juice helps prevent the potatoes from drying out and adds extra tang. Use waxy potatoes like red or Yukon for best texture.