Dill pickle potato salad

Creamy potato salad filled with dill - dill pickle juice, chunks of dill pickles, and dried dill - is perfect for the dill pickle lovers in your life!

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I am a huge fan of dill pickles (well, pretty much all pickles, actually), so this potato salad is a summertime favorite. I love the bursts of crunchy pickle flavor with the creamy and soft potato salad.

To really boost up the dill flavor in this potato salad, there are three types of dill flavors in this recipe; dried dill, chopped dill pickles, and dill pickle juice.

The recipe is more of a guide because the intensity of the dill pickle flavor will depend on the intensity of your pickles. With milder flavored pickles you may want a little more, and with really pungent and vinegary pickles, you may find you want a little less. It's up to you; please adjust to suite your tastes!

Also, I use regular dill pickles. You can use garlic dill, spicy dill, etc. if you want to change the flavors here. When I make this salad, I use regular baby dills that I chop into bite-sized pieces.

No pickles are going to be exactly the same, but I suggest to use the most crunchy pickles you can find. You want to be able to feel the pickle crunch as a nice contrast to the soft potatoes and eggs.

This salad is a perfect side dish for summer cookouts and picnics. It pairs nicely with hot dogs, burgers, chicken, pork, and more. It's a super yummy twist on classic potato salad!

If you are looking for more dill pickle recipes, check out this Dill Pickle Quick Bread and this Garlic Dill Pickle Pizza.

Yield: 10-12 servings

Author: Amy Bartlett (Savory Moments)

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Dill Pickle Potato Salad

Creamy potato salad filled with dill - dill pickle juice, chunks of dill pickles, and dried dill - is perfect for the dill pickle lovers in your life!

Ingredients:

• 3 lbs yellow potatoes, diced into bite-sized pieces
• 4 hard boiled eggs, chopped
• 2 celery ribs, halved lengthwise and thinly sliced
• 2 green onions, sliced
• 3/4 cup chopped dill pickles
• 1 cup mayonnaise
• 1-1/2 teaspoons dried dill weed, plus more for garnish
• 1/2 teaspoon garlic powder
• 4 tablespoons dill pickle juice
• salt and freshly ground black pepper, to taste

Instructions:

1. In a large pot cook the potatoes in gently boiling water until fork tender. Pour into a colander to drain and let sit for a few minutes to dry.
2. Place the warm potatoes in a large bowl and stir in all the remaining ingredients, tasting for seasoning/flavor.
3. Cover and refrigerate at least a few hours or overnight before serving. Stir and taste before serving (if dry, add a touch more mayo or pickle juice). 
4. Top with extra dried dill and/or a few dill pickle slices before serving.

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This recipe was originally published in 2018 and has been updated in 2022 with new text and more to improve reader experience.

Check out these other cookout side dish recipes: 

Easy Creamy Grape Salad

Cowboy Beans

Green Bean & Red Potato Salad  

Picnic Macaroni Salad