Dill Pickle Potato Salad Recipe

Dill Pickle Potato Salad

Dill Pickle Potato Salad ~ this creamy potato salad packed with pickles will become your favorite spring and summer side, perfect for barbecues, picnics, and potlucks ~ better print off lots of copies of the recipe, everyone’s going to ask for it!

Dill Pickle Potato Salad

oh my, this dill pickle potato salad is so good!

I made it for dinner and guess what? It was gone by lunch. Oh well, some things are too good for this world. Like this dilly-icious potato salad. I tripled down on the dill, it’s in the dressing (pickle juice) it’s in the salad itself (plenty of diced pickles) and in the garnish (fresh dill). So much dill to love…

Dill Pickle Potato Salad is tripled infused with dill

what kind of potato is best for potato salad?

Use your favorite potato in this salad, but I’m partial to baby Dutch yellow potatoes. In fact for this one I used the itty bitty pee wee variety. But even if you use super tiny potatoes, make sure you cut them at least in half ~ if you leave them whole, they won’t absorb any of the wonderful flavors.

TIP: Grandma’s secret: toss the potatoes with a generous amount of the dressing while they are still warm, they’ll absorb it much better that way.

Melissa's Dutch Yellow Pee Wee Potatoes for Dill Pickle Potato Salad ~ theviewfromgreatisland.com

I chopped up 3 pickles and tossed them with the potatoes, green onions, and dill. Use more if you’re into it.

Making Dill Pickle Potato Salad ~ theviewfromgreatisland.com

I highly recommend this dill pickle potato salad

it has all the great qualities of a classic potato salad with the added boost of flavor and texture from the dill and the pickles. If you’re a dill pickle lover, this is your summer side! As for the pickles themselves, use your favorite brand…even better, make your own ~ my Quick and Spicy Refrigerator Pickles would be perfect in this salad. The nice thing about that recipe is that the pickles are ready to eat the next day.

Dill Pickle Potato Salad, perfect for all your spring and summer meals!

what is it about dill pickles?

When you love them, you reeeeaaaaally love them, almost to the point of obsession. Remember my Dill Pickle and Brat Soup? I made that darned recipe 3 times in one week, I couldn’t get enough!

Dill Pickle Potato Salad ~ theviewfromgreatisland.com

do you know anyone who’s pregnant?

It would be fun to bring her a big batch of this dill pickle potato salad, I know she’d appreciate it! And you HAVE to bring this to your next potluck, people are going to mob you for the recipe 🙂

TIP: Don’t know if anyone cares, but the mayo I always buy is Best Foods Real Mayonnaise. Not low fat. Not Miracle Whip (sorry mom). But if you want the very best, make my Homemade Mayonnaise ~ it’s ready in 30 seconds!!

Dill Pickle Potato Salad
4 from 16 votes

Dilly Pickle Potato Salad

Dill Pickle Potato Salad ~ this creamy potato salad packed with pickles will become your favorite spring and summer side, perfect for barbecues, picnics, and potlucks ~ better print off lots of copies of the recipe, everyone'sgoing to ask for it!
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 6 servings
Calories 246kcal
Author Sue Moran



  • 1/2 cup mayonnaise
  • 1 Tbsp buttermilk
  • 1 Tbsp pickle juice
  • salt and lots of fresh cracked black pepper to taste


  • 24 ounces baby potatoes do not peel
  • 1 bunch green onions thinly sliced
  • 2-3 dill pickles chopped
  • 3 Tbsp fresh minced dill
  • 2 hard cooked eggs quartered


  • fresh dill
  • chopped dill pickles


  • Whisk the dressing ingredients together, and add salt and pepper to taste. Set aside.
  • Put the potatoes in a pot with lots of cold water and bring to a boil. Lower the heat and boil gently until they are just tender. Drain and rinse in cold water to stop the cooking.
  • Halve or quarter the potatoes, depending on their side, and put them in a large bowl. Toss with a generous amount of the dressing.
  • Add the onions, pickles, and dill and toss again. Top with the eggs. Refrigerate for at least an hour or two to let the flavors develop. Add more dressing before serving if necessary. (you may not need all of the dressing.)
  • Garnish with extra dill and chopped pickles.

Cook’s notes

  • I usually slightly under cook my potatoes, better a little firm than too mushy.  Use the tip of a sharp knife to check on them.
  • Can you use other types of pickles?  Absolutely!  Use half sour, bread and butter, or even gherkins.
  • Potato salad benefits from a few hours in the refrigerator to allow to flavors to develop and marinate, make it early in the day.


Calories: 246kcal | Carbohydrates: 21g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 376mg | Potassium: 531mg | Fiber: 3g | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 23mg | Calcium: 37mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

You Might Also Like


    Leave a Reply

    Please rate this recipe!

  • Reply
    April 29, 2017 at 9:21 pm

    Hi Sue,
    I linked to this recipe from your new potato salad with eggs and mustard. In that recipe you do not cut up the potatoes (neither did Bon Appetite). In this one you do. Since both are small potatoes is there a reason why? Perhaps for the mustard one you need the whole bit of starchy potato to offset the boldness of the mustard dressing? (Or maybe it was simply because that is how Bon Appetit did it?!!). Thanks. Either way will be making both especially this one – my husband is a fanatic about anything involving dill pickles.

    • Reply
      April 30, 2017 at 7:13 am

      Yes, I’ve come around to the idea that it’s always good to cut potatoes, even if it’s just in half. I would go ahead and cut the ones in the older recipe, and I think I’ll go back and edit that, thanks Leigh! I think you’re going to love this one 🙂

      • Reply
        April 30, 2017 at 7:38 am

        I just checked the other recipe and I do say to halve the potatoes there, too, it must be a little hard to see it in the photos.

  • Reply
    March 15, 2017 at 4:57 am

    5 stars
    My Mom is almost world famous with this recipe, she’s made it for as long as I can remember. She adds onion when boiling the potatoes, adds a lot more flavor. You can’t go wrong with this recipe. It’s adored everywhere she’s ever taken it. This looks so delicious, I’m making it this weekend with some crockpot ribs. Can’t wait!

1 2

Sharing is Caring

Help spread the word. You're awesome for doing it!


Get my tips, tricks & recipes for easy

foolproof baking


logo png