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    You are here: Crunchy Creamy Sweet / Salad / Dill Pickle Potato Salad Recipe

    Dill Pickle Potato Salad Recipe

    Published: Jun 26, 2017 · Modified: Oct 22, 2022 by Anna 22 Comments · This post may contain affiliate links.

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    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 on white plate with fork.

    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.

    potatoes and eggs in bowl

    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.

    Dill pickle potato egg salad in glass mixing bowl.

    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!

    More delicious Salad recipes:

    Avocado Egg Salad

    Green Bean and Potato Salad

    Slow Cooker Baked Potato 

    Lemon Garlic Roasted Potatoes 

    For more easy recipes like this, feel free to browse our Salad Category.

    If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

    Dill Pickle Potato Salad on white plate with fork.

    Dill Pickle Potato Salad Recipe

    Author: Anna
    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!
    4.80 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Salad
    Cuisine American
    Servings 6 people
    Calories 273 kcal

    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.

    Notes

    This potato salad is best made ahead of time and chilled in fridge for 1 to 2 hours. Store leftovers covered in the fridge for up to 3 days. If you don't like mayo, use creamy Ranch dressing instead.

    Nutrition

    Calories: 273kcal | Carbohydrates: 31g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 107mg | Sodium: 413mg | Potassium: 918mg | Fiber: 3g | Sugar: 3g | Vitamin A: 265IU | Vitamin C: 16.4mg | Calcium: 52mg | Iron: 1.7mg
    Tried this recipe?Leave a comment with rating below!

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Mary says

      June 24, 2022 at 10:33 am

      Do you peel the potatoes and can you use baby red potatoes?

      Reply
    2. Sean says

      May 24, 2020 at 5:03 pm

      4 stars
      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.

      Reply
      • Anna says

        May 24, 2020 at 10:35 pm

        Thank you, Sean!

        Reply
    3. Marla says

      August 03, 2019 at 5:54 pm

      Can I use only Mayo if I don’t have sour cream?

      Reply
      • Anna says

        August 05, 2019 at 11:45 am

        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!

        Reply
    4. BARBARA LEO says

      April 13, 2019 at 5:49 am

      5 stars
      why when i hard boil eggs in my instant pot are the shells white but the eggs are a deep beige color?

      Reply
      • Loretta H says

        September 30, 2021 at 12:23 pm

        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.

        Reply
    5. Sam says

      July 16, 2018 at 3:14 pm

      5 stars
      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!

      Reply
      • Anna@CrunchyCreamySweet says

        July 16, 2018 at 11:20 pm

        I agree. Dill is so good in a potato salad. Thanks, Sam!

        Reply
    6. Stephanie says

      March 27, 2018 at 5:20 am

      I find using fresh versus dried herbs yield very different results. When you make this for yourself, do you use dried or fresh dill?

      Reply
      • Stephanie Peklak says

        March 03, 2022 at 9:25 pm

        5 stars
        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

        Reply
    7. Billy says

      December 19, 2017 at 1:31 pm

      5 stars
      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!

      Reply
    8. Jane says

      November 02, 2017 at 2:16 pm

      Huge question,what is an Instant pot? Is it a pressure cooker?

      Reply
      • Anna@CrunchyCreamySweet says

        November 02, 2017 at 6:14 pm

        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!

        Reply
    9. Shelly says

      July 16, 2017 at 2:48 pm

      Not understanding what 2,5# means...doesn't mean 2-5# bags,does it?

      Reply
      • Anna@CrunchyCreamySweet says

        July 16, 2017 at 2:58 pm

        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

        Reply
        • Becki says

          February 26, 2018 at 9:53 am

          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!

          Reply
          • Anna@CrunchyCreamySweet says

            February 27, 2018 at 11:35 pm

            Hi Becki! Thank you so much for letting me know! I will correct that.

            Reply
    10. Maryann Willis says

      July 04, 2017 at 1:00 pm

      I can hardly wait for your dill pickle potato salad recipe

      Reply
      • Anna@CrunchyCreamySweet says

        July 04, 2017 at 1:57 pm

        Thank you, Maryann! Enjoy! And definitely let me know how you like it. Have a beautiful day! -Anna

        Reply
    11. Sues says

      June 26, 2017 at 10:21 pm

      I hard boil eggs in my Instant Pot every week. SO good!! And this potato salad looks seriously delicious 🙂

      Reply
      • Anna@CrunchyCreamySweet says

        June 27, 2017 at 12:08 am

        Me too! The easiest and best method ever! 😀

        Reply

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