This Dill Pickle Potato Salad is the perfect addition to any Summer BBQ or cookout and is full of delicious flavors. It can be prepped ahead for an easy side dish to pull out of the fridge and serve. This potato salad recipe has been in our family for years, with a few extra ingredients to add that dill flavor!
Let me start off by saying, even people who hate potato salad love this recipe. I've had it happen several times. This Summer side dish is perfect to pair with hotdogs, hamburgers and grilled chicken, just to name a few.
I like to complain about not having family recipes, but here I go adding extra ingredients into the one family recipe we have. The techniques are all the same, but this recipe adds fresh dill and dill relish for a more dill pickle vibe.
If you love dill pickle recipes, don't sleep on this Dill Pickle Egg Salad and Fried Pickle Dip.
Jump to:
Why You'll Love This Recipe:
- Taste. The flavor is really the selling point for making this recipe. I've had so many potato salad recipes and I truly think this one is the best.
- Loaded with Textures. The more I cook, the more I feel like a combination of textures is the way to a winning recipe. Obviously, it has to work together and this recipe does. The potatoes are cooked until extremely tender, then we get all these minced veggies with a creamy mayonnaise and dijon mustard based sauce. It's phenomenal.
- The Best Summer Side Dish. My husband gets so excited when I pull this potato salad from the fridge. It's the perfect side for bbq chicken, hot dogs, hamburgers, pulled pork and more and it pairs really well with baked beans. Try these baked beans with ground beef.
For main dishes to pair with this potato salad, try this Shredded BBQ Chicken, Cheeseburger Sliders with Hawaiian Rolls, Smoked Pork Butt, and Blackstone Smash Burgers.
Ingredients:
Potatoes: While the best potato for potato salad can be a big debate, we use russet potatoes for this recipe. They are starchy with a thick skin, and we cook them until extremely tender, like you would for mashed potatoes.
Fresh Dill & Dill Relish: This potato salad is big on dill and uses dill pickle relish with fresh dill to give us those strong pickle-like flavors. I use a bit of sweet relish in this recipe too, for a mix of sweet and dill pickle.
Eggs: Hard boiled eggs are used for a classic potato salad ingredients. These are boiled, then placed directly into an ice bath for easy peeling.
Onion, Radish and Celery: For flavor & big time crunch. Chop these fine for the best results.
Dijon Mustard and Mayonnaise: Create the creamy base and bind all the ingredients together. I recommend using Hellmann's Mayonnaise for this recipe.
Paprika and Salt and Pepper: Sprinkled in for seasoning. I like to add additional paprika sprinkled on top before serving for a pretty garnish.
*Full recipe ingredients and quantities can be found in the recipe card below.
Substitutions and Variations:
The fresh dill can be substituted with 1 teaspoon of dried dill, or less if you want less of a pickle flavor. You can always add in more, but you can't take it away.
For more dill flavor, increase the amount of fresh dill and dill pickle relish. You can also add in a tablespoon of pickle juice. Don't do too much or it will make the recipe watery.
A few strips of crispy bacon can be chopped and added in.
My Aunt Barb cooks a few extra eggs and slices them thinly in circles to top the potato salad when serving.
The radish is an important part of this recipe, and I don't recommend leaving it out.
How to Make Dill Pickle Potato Salad (Step by Step Instructions):
Step 1: Cut each large potato into 6 similar sized chunks. The skin easily peels off after boiling, so leave it on.
Step 2: Add the potatoes into a large boiling pot of water, with plenty of water to cover the potatoes. Boil until very fork tender, where if poked, it breaks right in half (approximately 20-25 minutes).
Step 3: As the potatoes are boiling, place the eggs in a pot and cover with water, about 1 inch over the top of the eggs. Place on the stovetop and cover, then heat to medium high heat. Allow the eggs to come to a heavy boil for 2-3 minutes, then turn off heat completely, leave covered and allow the eggs to sit covered for 10 minutes.
Step 4: Prepare ice bath in large bowl with 6 cups cold water and 2 cups ice. Use a colander spoon to transfer eggs from hot water to ice bath. Allow them to sit in the ice bath for 7-10 minutes.
Step 5: Strain the potatoes in a colander and allow to cool for 20 minutes.
Step 6: Peel the shells from the eggs and dice the hard boiled eggs into small pieces.
Step 7: Use your hands to peel the skin off the potatoes, and chop each potato piece into about 6-8 smaller chunks. Transfer the potatoes into a large bowl. The potatoes are really tender and will break apart even more when stirred.
Step 8: Over the potatoes in the large bowl, add in the remaining ingredients of eggs, celery, onion, radish, fresh dill, dill relish and sweet pickle relish, mayonnaise, dijon mustard, paprika, salt and pepper.
Step 9: Stir the potato salad to combine all the ingredients. Refrigerate for at least 30 minutes before serving.
Step 10: Serve and enjoy! Optional: Top with a dash of paprika.
Expert Tips:
- Peel the eggs under a small stream of cold running water from the sink and place a colander underneath to catch the shells while allowing the water to run through.
- Make sure to allow the potatoes to cool a bit for an easier peel without burning yourself. It also gives them time to hold their structure better without turning to hot mush.
- Use regular paprika, not smoked, for a mild flavor that isn't overpowering.
For more Summer sides dish recipes, try these Smoked Baked Potatoes, Hawaiian Macaroni Salad, Cantaloupe Salad, and Coleslaw for Pulled Pork.
Recipe FAQs:
Store the potato salad in a sealed container in the fridge for up to 3 days, for the freshest taste.
Absolutely and I suggest it! Potato salad takes a bit of time to prep and it can make a mess in the kitchen. Prep it ahead during the day or up to a day before, for less stress and less mess in the kitchen. It also makes a great lunch addition during the week!
If you're looking for more bbq sides, check out this article on What to Serve with Beef Brisket.
More Side Dish Recipes You'll Love:
If you tried this Dill Pickle Potato Salad Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Dill Pickle Potato Salad
- Total Time: 90 minutes
- Yield: 4-5 cups 1x
Description
This Dill Pickle Potato Salad is the perfect addition to any Summer bbq or cookout and absolutely full of delicious flavors. It can be prepped ahead for an easy side dish to pull out of the fridge and serve. This is a recipe that's been in our family for years, with a few extra ingredients to add that dill flavor!
Ingredients
- 5 large russet potatoes
- 4 eggs
- 2 celery stalks, diced fine
- ½ cup yellow onion, diced fine
- ¼ cup radish, minced
- 1 heaping tablespoon fresh dill, chopped fine
- 2 teaspoons sweet pickle relish
- 2 tablespoons dill pickle relish (more to taste if desired)
- ¾ cup mayonnaise (I prefer Hellmann's)
- 1 tablespoon dijon mustard
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- ½ teaspoon paprika (original, not smoked) + additional sprinkle for garnish
Instructions
- Cut each large potato into 6 similar sized chunks. The skin easily peels off after boiling, so leave it on.
- Add the potatoes into a large boiling pot of water, with plenty of water to cover the potatoes. Boil until very fork tender, where if poked, it breaks right in half (approximately 20-25 minutes).
- As the potatoes are boiling, place the eggs in a pot and cover with water, about 1 inch over the top of the eggs. Place on the stovetop and cover, then heat to medium high heat. Allow the eggs to come to a heavy boil for 2-3 minutes, then turn off heat completely, leave covered and allow the eggs to sit covered for 10 minutes.
- Prepare ice bath in large bowl with 6 cups cold water and 2 cups ice. Use a colander spoon to transfer eggs from hot water to ice bath. Allow them to sit in the ice bath for 7-10 minutes.
- Strain the potatoes in a colander and allow to cool for 20 minutes.
- Peel the shells from the eggs and dice the hard boiled eggs into small pieces.
- Use your hands to peel the skin off the potatoes, and chop each potato piece into about 6-8 smaller chunks. Transfer the potatoes into a large bowl. The potatoes are really tender and will break apart even more when stirred.
- Over the potatoes in the large bowl, add in the remaining ingredients of eggs, celery, onion, radish, fresh dill, dill relish and sweet pickle relish, mayonnaise, dijon mustard, paprika, salt and pepper.
- Stir the potato salad to combine all the ingredients. Refrigerate for at least 30 minutes before serving.
- Serve and enjoy! Optional: Top with a dash of paprika.
Notes
- Peel the eggs under a small stream of cold running water from the sink and place a colander underneath to catch the shells while allowing the water to run through.
- Make sure to allow the potatoes to cool a bit for an easier peel without burning yourself. It also gives them time to hold their structure better without turning to hot mush.
- Use regular paprika, not smoked, for a mild flavor that isn't overpowering.
- Prep Time: 30 minutes
- Cooling Time: 30 minutes
- Cook Time: 30 minutes
- Category: side dish
- Method: stovetop
- Cuisine: American
Josie
The fresh dill is amazing in this potato salad. Thanks for sharing!
Tara Smithson
A must have in potato salad! So good right?