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Dill Pickle Potato Salad on white plate with fork.

Dill Pickle Potato Salad Recipe

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!
Course Salad
Cuisine American
Keyword dill pickle salad, potato egg salad, potato salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 people
Calories 273 kcal
Author Anna

Ingredients

for the salad:

  • 2.5 lbs red skinned potatoes
  • 4 dill pickle spears chopped
  • 3 hard boiled eggs cooled, chopped

for dressing:

  • 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
US Customary - Metric

Instructions

  1. Cut potatoes into 1" chunks.
  2. 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.
  3. 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.
  4. In a large serving bowl, combine potatoes, chopped eggs and chopped pickles.
  5. 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.
  6. Cover and chill in the fridge for 1 to 2 hours.

Recipe 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 Facts
Dill Pickle Potato Salad Recipe
Amount Per Serving
Calories 273 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 4g 20%
Cholesterol 107mg 36%
Sodium 413mg 17%
Potassium 918mg 26%
Total Carbohydrates 31g 10%
Dietary Fiber 3g 12%
Sugars 3g
Protein 7g 14%
Vitamin A 5.3%
Vitamin C 19.9%
Calcium 5.2%
Iron 9.5%
* Percent Daily Values are based on a 2000 calorie diet.