Dill Pickle Potato Salad (Potato Salad with Pickles)
This delicious Dill Pickle Potato Salad (Potato Salad with Pickles) is the epitome of summer-get-together food. It’s the perfect addition to any BBQ, beach day, picnic or Fourth of July celebration, and for good reason! It’s easy, tasty and goes so well with anything grilled.
I know there are a million recipes for the best potato salad out there and there’s no right way to do it, but here’s my version of potato salad with pickles! This recipe has all the things we love about classic potato salad, creamy dressing, creamy potatoes, and a touch of yellow mustard, but it feels a touch lighter thanks to a little brightness from lemon zest, fresh parsley and of course tangy, crunchy pickles. It’s definitely a summer favorite! So get some hot dogs, fire up the grill (or bonfire!) and let’s make this yummy potato salad!
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Ingredients
Dill Pickle Potato Salad (Potato Salad with Pickles)
- Yellow potatoes or Yukon golds are my preference, but you can also use red potatoes or russet potatoes
- White onion, yellow or red onions all will work
- Celery
- Dill pickles you can also use sweet pickles (like bread and butter) if you prefer
- Dill pickle juice
- Lemon zest
- Fresh parsley, you can also add fresh dill if you want
- Mayo
- Mustard
- Red wine vinegar
- Sugar
- Salt
- Black pepper
- Paprika
- Garlic powder
I know hard-boiled eggs are a common addition to potato salad but I just don’t like it! If I want egg salad, I’ll make egg salad. Celery seed and green onions are also common additions that I don’t use here. If you like any of these additions, you can add a touch to this recipe and it will still be great. The only thing to consider is, if you want to add hard boiled eggs, you will want to reduce the amount of potatoes slightly as the measurements given cover the volume of potatoes just right.
How to make potato salad with pickles
Cook the potatoes first. Place the potatoes in a large pot and cover with cold water, you want about an inch of water above the potatoes. Bring the pot to a boil and cook until fork tender, but still a little firm. It’s hard finding that balance but you don’t want to overcook the potatoes as much as you don’t want to undercook. So just give them attention and check them frequently once they have been boiling for 10-15 minutes.
Should you peel potatoes for potato salad?
Honestly this is a personal preference, except if you’re using russet potatoes (then you need to peel them!). The skins of red potatoes and even gold (in my opinion) are pretty palatable due to their thin skin and some may prefer the texture and added fiber. I however, prefer them peeled. But then comes the next question…
Should you peel and chop potatoes before boiling?
You really can do it either way. I hate peeling potatoes (whether before boiling or after) but I think you get the best textured potatoes if you leave the peel on for boiling. When I peel + chop first, it seems hard to avoid them getting mushy/mealy. Also the skins peel off surprisingly easily after they’re boiled. Just let them cool a little bit first and use a knife to gently pull the skin open and peel. You can speed up the cooling process by running them under cool water a few times.
While the potatoes boil, finely dice the onion, celery and pickles and place in a large bowl. Then add salt, sugar, pickle juice and red wine vinegar. I do this to sort of quick-pickle the onion and celery to take the edge off the raw onions a bit.
Chop the potatoes into small chunks once cooled enough to handle easily and add to the bowl with the onion and chopped pickles. Add the parsley, lemon zest mayo, mustard and additional spices, stir and chill until ready to serve. This is also a good time to taste test and add more salt and pepper if you wish.
Why you’ll love this recipe
This is an easy recipe that offers a little twist on traditional potato salad but still honors the important attributes we want in a good potato salad but with a few secret ingredients that make it a little unique but extra tasty. With its creamy texture, tangy dill pickles and a little touch of brightness from vinegar and fresh herbs it makes the perfect side dish that might just be the first thing to disappear.
How to store potato salad
If you’re making this ahead, preferably not more than 24 hours ahead, store it in an airtight container in the refrigerator until ready to serve.
Also note–potato salad should not be left at room temperature for more than 2 hours, 1 hour or less is best if it’s a hot day.
Tried this dill pickle potato salad recipe?
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More tasty summer side dishes
Dill Pickle Potato Salad (Potato Salad with Pickles)
This delicious Potato Salad with Pickles is the epitome of summer get together food. It’s the perfect addition to any BBQ, beach day, picnic or Fourth of July celebration and for good reason! It’s easy, tasty and goes so well with anything grilled.
- Prep Time: 25
- Cook Time: 25
- Total Time: 50 minutes
- Yield: 8–10 servings 1x
- Category: side
- Diet: Gluten Free
Ingredients
- 1.5 lbs gold potatoes
- 2 stalks celery, finely diced (about 3/4 cup)
- 1/2 large onion, finely diced (about 1 cup)
- 3 pickle spears, finely diced (scant 3/4 cup)
- 2 tbsp red wine vinegar
- 2 tbsp pickle juice
- 1 tbsp sugar
- 1 tsp salt, plus more for the water when cooking the potatoes
- heaping 1 cup mayonnaise
- 1/8 cup yellow mustard
- 1 cup parsley, measured then chopped
- zest of 1 lemon
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
Instructions
- Cook the potatoes first. Place the potatoes in a large pot and cover with cold water, you want about an inch of water above the potatoes. Bring the pot to a boil and cook until fork tender, but still a little firm. It’s hard finding that balance but you don’t want to overcook the potatoes as much as you don’t want to undercook. So just give them attention and check them frequently once they have been boiling for 10-15 minutes. It’s hard to say exactly how long to cook for because potatoes will vary in size, so the best thing you can do is keep checking them until you can pierce easily with a knife but there is still a small amount of resistance.
- While the potatoes boil, finely dice the onion, celery and pickles and place in a large bowl. Then add salt, sugar, pickle juice and red wine vinegar. Chop the parsley and zest the lemon, add this to the bowl as well.
- Peel the potatoes, then chop into small chunks once cooled enough to handle easily. You can run the potatoes under cool water after cooking to cool them down quickly. Add to the bowl with the onion and chopped pickles.
- Add the mayo, mustard, garlic powder and paprika, stir and chill until ready to serve. This is also a good time to taste test and add more salt and pepper if you wish.
- Store in an airtight container and keep chilled until ready to serve.
Looking for more yummy sides and appetizer recipes?
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