Dill Pickle Potato Salad Recipe – a creamy potato salad with pickles and eggs, tossed with creamy dill dressing. Perfect side dish for Summer grilling and barbecues or picnics!
DILL PICKLE POTATO SALAD
Potato salads and pasta salads have to be my favorite summer side dishes to make. They are so versatile and I can make a big bowl ahead of time. This Dill Pickle Potato Salad is one of my favorites! Chunky potatoes, crunchy pickles and hard-boiled eggs, tossed with creamy dill dressing is always a hit in our house. Just add grilled chicken or sausage, burgers or BBQ ribs, maybe a corn on the cob and you are set. Perfect dinner to enjoy this summer! It might just become your go-to potato salad this season.
HOW TO MAKE DILL PICKLE POTATO SALAD?
Cut potatoes into chunks and cook until fork tender but still hold their shape.
Combine potatoes, chopped eggs and chopped pickles in a large salad bowl.
In a small mixing bowl, mix mayo with sour cream, pickle juice, dill and salt and pepper. Pour dressing over potatoes and gently stir.
Cover and chill in the fridge for 1 to 2 hours.
HOW TO COOK POTATOES FOR SALAD?
My secret to the perfectly cooked potatoes and eggs for this Dill Pickle Potato Salad is the Instant Pot! It’s the fastest way for me to have the ingredients for any potato or egg salad ready. I simply add 1 cup of water to the IP, set the steam basket inside, fill it with potato chunks and set the eggs on top. I cook them on Manual setting, 5 minutes, natural pressure release. The eggs and potatoes are cooked and ready! Just note that the eggs won’t peel as easily as if they were cooked for 6 minutes, which is my preferred time for perfect hard-boiled eggs. But the potatoes are perfect and since we are chopping the eggs anyway, this method and timing work great for this salad recipe.
Of course, if you do not have the Instant Pot, cook potatoes and eggs on the stove top until the potatoes are fork tender and eggs hard-boiled.
What potatoes can I use to make this salad?
For this potato salad, I used red potatoes as I like their texture and the fact that they cooked very well even if cut into large chunks. We are not making mashed potatoes here after all. The amount of pickles is totally up to you. I used 4 spears but feel free to use more.
I found that 1 cup total of the creamy dressing for this salad is all I need but of course, feel free to adjust to your likings. There are a lot of recipes out there that call for 1,5 cups to 2 cups and I definitely think that’s too much. Also, if you are not a fan of mayo in potato salads, I suggest my favorite replacement: Ranch dressing. It’s fantastic!
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Dill Pickle Potato Salad Recipe
for the salad:
- 2.5 lbs red skinned potatoes
- 4 dill pickle spears chopped
- 3 hard boiled eggs cooled, chopped
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons dill pickle juice
- 1 and 1/2 tsp dried or fresh dill
- 1/2 tsp salt
- 1/4 tsp pepper
- Cut potatoes into 1" chunks.
- Place in a 4 qt saucepan, cover with water and bring to boil over medium-high heat. Reduce heat to low and simmer potatoes until fork tender but still hold their shape. Drain and let cool.
- If using the Instant Pot: add one cup of water to the pot. Place steam basket inside the Instant Pot. Arrange cut potatoes in basket. Place eggs on top. Cover pot with lid. Set valve to sealing. Press Manual, set timer to 5 minutes. When Instant Pot beeps, let manual release for 5 minutes. Quick release the rest. Carefully remove eggs from Instant Pot onto a bowl filled with cold water. Remove potatoes from Instant Pot. Let cool.
- In a large serving bowl, combine potatoes, chopped eggs and chopped pickles.
- In a small mixing bowl or a measuring cup, mix together mayo, sour cream, pickle juice, dill and salt and pepper. Pour dressing over potatoes. Toss gently to coat.
- Cover and chill in the fridge for 1 to 2 hours.