You know I love a good twist on a classic—and this Dill Pickle Potato Salad brings the perfect punch of flavor to any backyard BBQ, summer picnic, or easy weeknight dinner. It’s creamy, crunchy, tangy, and full of bold dill pickle goodness that’ll have everyone coming back for seconds.

Think old-school potato salad but with a cool, crave-worthy upgrade: crunchy pickles, red onions, fresh dill, and a velvety dressing that brings it all together. This one’s definitely a crowd-pleaser and easy to prep ahead.

Let’s get to it!

What You’ll Need:

• 2 lbs Yukon gold potatoes, peeled and chopped into chunks
• 2–3 hard-boiled eggs, chopped
• ½ cup dill pickles, chopped
• ⅓ cup red onion, finely diced
• ¼ cup fresh dill, chopped
• ½ cup mayonnaise
• ⅓ cup sour cream
• 2 tbsp Dijon mustard
• 2 tbsp pickle juice
• ½ tsp garlic powder
• ¼ tsp celery seed
• Salt and black pepper to taste

Directions:

1. Boil the Potatoes:
   Place the chopped Yukon gold potatoes in a large pot of cold, salted water. Bring to a boil and cook for 10–12 minutes, or until the potatoes are fork-tender. Drain and let them cool completely.
2. Make the Dressing:
   In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, pickle juice, garlic powder, celery seed, salt, and black pepper until smooth and well combined.
3. Assemble the Salad:
   Once the potatoes have cooled, add them to the bowl with the dressing. Add the chopped hard-boiled eggs, chopped dill pickles, red onion, and fresh dill. Gently toss everything together until the potatoes are evenly coated.
4. Chill and Serve:
   Cover and refrigerate the potato salad for at least 1 hour to allow the flavors to meld. Serve chilled, garnished with extra chopped dill or pickles if desired.

Zesty Dill Pickle Potato Salad

Recipe by Alison J. Ball

Servings

6

servings

Prep time

15

minutes

Cooking time

12

minutes

Ingredients

• 2 lbs Yukon gold potatoes, peeled and chopped into chunks

• 2–3 hard-boiled eggs, chopped

• ½ cup dill pickles, chopped

• ⅓ cup red onion, finely diced

• ¼ cup fresh dill, chopped

• ½ cup mayonnaise

• ⅓ cup sour cream

• 2 tbsp Dijon mustard

• 2 tbsp pickle juice

• ½ tsp garlic powder

• ¼ tsp celery seed

• Salt and black pepper to taste

Directions

• Boil the Potatoes:
  Place the chopped Yukon gold potatoes in a large pot of cold, salted water. Bring to a boil and cook for 10–12 minutes, or until the potatoes are fork-tender. Drain and let them cool completely.
• Make the Dressing:
  In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, pickle juice, garlic powder, celery seed, salt, and black pepper until smooth and well combined.
• Assemble the Salad:
  Once the potatoes have cooled, add them to the bowl with the dressing. Add the chopped hard-boiled eggs, chopped dill pickles, red onion, and fresh dill. Gently toss everything together until the potatoes are evenly coated.
• Chill and Serve:
  Cover and refrigerate the potato salad for at least 1 hour to allow the flavors to meld. Serve chilled, garnished with extra chopped dill or pickles if desired.