Dill Pickle Potato Salad


Indulge in the delightful fusion of flavors with this one-of-a-kind Dill Pickle Potato Salad. Perfect for summer gatherings or cozy family dinners, this recipe elevates the classic potato salad with a tangy twist. Tender red potatoes, crunchy celery, zesty dill pickles, and a creamy blend of mayo and sour cream come together harmoniously in this crowd-pleasing dish. Let’s embark on a culinary journey and learn how to create this delectable masterpiece step by step.

Dill Pickle Potato Salad Recipe:


  • 6 medium-sized red potatoes, cooked, peeled, and diced
  • 1/2 cup finely chopped red onion
  • 2 stalks celery, chopped
  • 4 hard-boiled eggs, peeled and chopped
  • 3/4 cup chopped dill pickles or pickle relish
  • 1/3 cup chopped fresh chives
  • 1/2 cup sour cream
  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh dill
  • 3 tablespoons pickle brine
  • Salt and black pepper to taste
  • 1/4 teaspoon paprika (optional)


  1. Preparation: Begin by cooking the red potatoes until they are fork-tender. Once cooked, let them cool before peeling off the skins and dicing them into small chunks.
  2. Combine Ingredients: In a large mixing bowl, combine the diced potatoes, finely chopped red onion, celery, hard-boiled eggs, dill pickles, fresh chives, sour cream, mayonnaise, Dijon mustard, fresh dill, and pickle brine.
  3. Gently Mix: Using a spatula or large spoon, gently mix all the ingredients together until they are evenly coated with the creamy dressing. Season with salt and black pepper according to your taste preferences. For an extra touch, sprinkle a bit of paprika on top.
  4. Chill: Cover the bowl with plastic wrap or a lid and chill the potato salad in the refrigerator until it’s ready to serve. Chilling allows the flavors to meld together and enhances the overall taste.

Recipe Notes and Tips:

  • For the best texture, opt for red potatoes or Yukon Golds, as they have a waxy texture that holds up well in salads.
  • Boiling the potatoes with their skins on and then cooling them before peeling makes the peeling process much easier.
  • To save time, you can cook the potatoes in advance and refrigerate them until needed.
  • Fresh chives add a burst of flavor to the salad, but ensure they are kept away from pets as they can be harmful to them.
  • Duke’s mayonnaise is recommended for its delicious flavor, but feel free to use your favorite brand.
  • Dill pickle relish can be used as a convenient alternative to chopping pickles.
  • Store the potato salad in an airtight container in the refrigerator for up to three days to maintain freshness.


Calories: 252kcal | Carbohydrates: 19g | Protein: 5g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 76mg | Sodium: 292mg | Potassium: 576mg | Fiber: 2g | Sugar: 2g | Vitamin A: 495IU | Vitamin C: 13mg | Calcium: 42mg | Iron: 1mg


With its irresistible blend of textures and flavors, this Dill Pickle Potato Salad is sure to become a staple at your table. Whether served alongside grilled meats or enjoyed as a standalone dish, its creamy goodness and tangy notes will leave everyone craving for more. So, gather your ingredients and embark on a culinary adventure that promises satisfaction with every bite. Enjoy the harmony of flavors and the joy of sharing good food with loved ones.

image source : Small Town Woman