If you’re a dill pickle lover, then this Dill Pickle Potato Salad is exactly what you need for your next summer gathering. It’s creamy, crunchy and has plenty of delicious dill flavor!
I’ve never been a big fan of traditional potato salad and always pass it by at barbecues or summer gatherings. That is until I had the idea to try making Dill Pickle Potato Salad, after falling in love with my Dill Pickle Pasta Salad. It has the perfect balance of creamy, crunchy and tangy dill and is definitely a crowd-pleaser!
What you need to make Dill Pickle Potato Salad
Full list with measurements below in printable recipe card.
- Yukon Gold potatoes
- Dill pickles & juice (I used baby dills)
- Fresh dill
- Salt & Pepper
- Miracle Whip or Mayo
- Olive oil
How to make Dill Pickle Potato Salad
Full recipe below in printable recipe card.
- Peel potatoes and cut into one-inch cubes. Make them as uniform as possible so they will cook at the same rate. Add the potatoes to a large pot and cover with cold water, just about an inch above the potatoes. Bring to a boil over medium-high heat and cook until just fork tender, about 20 minutes. You want them soft, but not mushy-soft like you would for mashed potatoes. Drain and set aside to cool.
- While the potatoes are cooling, combine the Miracle Whip or mayo, olive oil, dill pickles and juice, fresh dill, salt and pepper in a large mixing bowl and mix well.
- Add the cooled potatoes and stir or toss well to combine.
- Refrigerate potato salad for at least 2-3 hours before serving. Garnish with more fresh dill and sliced dill pickles, if desired.
If you’re a hard-core dill pickle lover (like me!!) then you have to try this immediately. You’ll never look at potato salad the same again!
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Dill Pickle Potato Salad
Ingredients
- 3 lbs Yukon Gold potatoes
- 1 cup Miracle Whip or mayonnaise
- 5 Tbsp olive oil
- 5 Tbsp dill pickle juice
- 1 cup chopped baby dill pickles (plus more for garnish, optional)
- 1/3 cup chopped fresh dill (plus more for garnish, optional)
- 1/2 tsp salt
- 1/2 tsp ground black pepper
Instructions
- Peel potatoes and cut into one-inch cubes. Make them as uniform as possible so they will cook at the same rate. Add the potatoes to a large pot and cover with cold water, just about an inch above the potatoes. Bring to a boil over medium-high heat and cook until just fork tender, about 20 minutes. You want them soft, but not mushy-soft like you would for mashed potatoes. Drain and set aside to cool.
- While the potatoes are cooling, combine the remaining ingredients in a large mixing bowl and mix well.
- Add the cooled potatoes and stir or toss well to combine.
- Refrigerate potato salad for at least 2-3 hours before serving. Garnish with more fresh dill and sliced dill pickles, if desired.
Nutrition
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