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?
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Cut potatoes into chunks and cook until fork tender but still hold their shape.
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Combine potatoes, chopped eggs and chopped pickles in a large salad bowl.
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In a small mixing bowl, mix mayo with sour cream, pickle juice, dill and salt and pepper. Pour dressing over potatoes and gently stir.
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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.
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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.
The Dressing
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
Ingredients
for the salad:
- 2.5 lbs red skinned potatoes
- 4 dill pickle spears chopped
- 3 hard boiled eggs cooled, chopped
for dressing:
- ¼ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons dill pickle juice
- 1 and ½ tsp dried or fresh dill
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- 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.
Chris says
It's perfect for a barbecue. Now I know that next time I have to double it! 🙂
Janine says
This was a HOME RUN! I used Yukon Golds, cuz that’s what I had on hand. I also added two teaspoons of prepared Dijon mustard, 1/3 cup of mayonnaise (instead of 1/4 cup), 4 hard boiled eggs (instead of 3), two stalks of chopped celery, 1/4 cup chopped fresh parsley, and about a half can of sliced black olives. If I had radishes on hand, I would have added a few sliced. They are tasty and make the salad so pretty too.
This is our new go-to potato salad recipe!
Thanks for sharing.
Karen says
My husband loves dill and potato salad that is “dill pickley” so he raved about this salad! It was easy and used items I usually have on hand. Thank you, Anna!
Mary says
Do you peel the potatoes and can you use baby red potatoes?
Sean says
This was great. I made a few subtle changes: used Greek yogurt instead of sour cream, and added some smoked paprika and a bit of dijon mustard.
Anna says
Thank you, Sean!
Marla says
Can I use only Mayo if I don’t have sour cream?
Anna says
Hi Marla! If you don't have sour cream, I suggest 1/2 cup of mayo and maybe 1/4 cup of ranch dressing. Hope this helps!
BARBARA LEO says
why when i hard boil eggs in my instant pot are the shells white but the eggs are a deep beige color?
Loretta H says
Did you possibly put the eggs on the bottom of the pot? I have chickens and fresh eggs are a bitch to peel. When I use the instant pot, 1 cup of water, SET IN THE RACK, and eggs on top of the rack, I cook up to a dozen eggs using 5 minutes pressure, let natural release for 5 minutes, then force pressure release. Immediately remove pot and cool in running cold water. Best way to hardcook fresh eggs ever! I think when I first cooked eggs, I did not use the rack, the eggs on the bottom of the pot, which gets very hot, turned brownish and rubbery inside. You must raise them off the bottom using the rack.
Sam says
The dill flavor totally makes this dish! This is definitely an improvement on the boring potato salad I always make at home, thanks for sharing!
Anna@CrunchyCreamySweet says
I agree. Dill is so good in a potato salad. Thanks, Sam!
Stephanie says
I find using fresh versus dried herbs yield very different results. When you make this for yourself, do you use dried or fresh dill?
Stephanie Peklak says
Very delicious! I made this dish for a luncheon and everyone loved it. I think the pickles added nice a twist to the flavor of the common potato salad recipe
Billy says
I love that you added dill to the recipe. I've only really ever had dill with dill pickles, so I've been looking for other ways to include dill in my life! Thanks for sharing!
Jane says
Huge question,what is an Instant pot? Is it a pressure cooker?
Anna@CrunchyCreamySweet says
Hi Jane! Yes, it is a digital pressure cooker. There is quite a bit of them on the market but Instant Pot brand is the best in my opinion. I hope this helps!
Shelly says
Not understanding what 2,5# means...doesn't mean 2-5# bags,does it?
Anna@CrunchyCreamySweet says
Hi Shelly! What browser/device are you viewing the recipe on? It should show lbs, not #. The recipe calls for 2 and 1/2 pounds of potatoes. I hope this helps! Have a beautiful day! -Anna
Becki says
In Chrome it looks like this
2,5 lbs red skinned potatoes...so it's a comma instead of a decimal. But thanks for clarifying!
Anna@CrunchyCreamySweet says
Hi Becki! Thank you so much for letting me know! I will correct that.
Maryann Willis says
I can hardly wait for your dill pickle potato salad recipe
Anna@CrunchyCreamySweet says
Thank you, Maryann! Enjoy! And definitely let me know how you like it. Have a beautiful day! -Anna
Sues says
I hard boil eggs in my Instant Pot every week. SO good!! And this potato salad looks seriously delicious 🙂
Anna@CrunchyCreamySweet says
Me too! The easiest and best method ever! 😀