This creamy Dill Pickle Potato Salad is loaded with fresh dill, crunchy pickles, and a tangy dressing. A flavorful twist on classic potato salad!
If you’re a fan of pickles and creamy potato salad, this Dill Pickle Potato Salad is about to become your new go-to summer side dish. Packed with the bold flavor of pickles, crisp celery, fresh dill, and a creamy dressing featuring French’s Dill Pickle Mustard, this recipe puts a fun and flavorful twist on traditional potato salad.
Whether you’re heading to a BBQ, planning a picnic, or looking for an easy make-ahead side dish for dinner, this creamy dill pickle potato salad is refreshing, tangy, and full of texture and flavor.
Why You’ll Love This Dill Pickle Potato Salad
- Loaded with pickle flavor – Thanks to chopped pickles, pickle brine, and dill pickle mustard.
- Fresh and herby – Fresh dill adds brightness and makes this salad feel fresh and summery.
- Easy to make ahead – Perfect for entertaining or prepping for the week.
- Great for potlucks and picnics – A crowd-pleasing, tangy alternative to traditional potato salad.
Ingredients for Creamy Dill Pickle Potato Salad
To make this crave-worthy dill pickle potato salad, you’ll need:
- 2 pounds potatoes, chopped into bite-sized pieces
- 2 teaspoons salt, for boiling
- 1/4 cup red onion, diced
- 2 stalks celery, diced
- 1/2 cup mayonnaise
- 2 tablespoons pickle brine (from the jar!)
- 1/4 cup pickles, chopped
- 1 tablespoon French’s Dill Pickle Mustard
- 1/2 teaspoon salt, to taste
- Black pepper, to taste
- 1/2 cup fresh dill, chopped
How to Make Dill Pickle Potato Salad
Step 1: Boil the Potatoes
Start by chopping your potatoes into bite-sized chunks. Add them to a large pot with 2 teaspoons of salt and cover with water. Bring to a boil, then reduce heat and simmer for 10–15 minutes, or until the potatoes are fork-tender.
Drain and set aside to cool completely. This step can be done in advance to save time.
Step 2: Make the Creamy Dill Pickle Dressing
In a large mixing bowl, whisk together the mayonnaise, pickle brine, French’s Dill Pickle Mustard, salt, and pepper. This tangy dressing is what gives the salad its standout flavor.
Step 3: Mix It All Together
Once the potatoes are cooled, add them to the dressing along with diced red onion, celery, chopped pickles, and a generous amount of fresh dill.
Gently toss everything together until the potatoes are well coated in the creamy dill pickle dressing.
Step 4: Chill and Serve
Refrigerate for at least one hour to let the flavors meld and the salad cool. Just before serving, garnish with extra dill or chopped chives for a pop of color and freshness.
Tips for the Best Pickle Potato Salad
- Use waxy potatoes like Yukon Gold or red potatoes for the best texture—they hold their shape well after cooking.
- Don’t skip the chill time – Giving the salad time to rest enhances the flavors and improves the texture.
- Taste and adjust – Add more brine or mustard if you like a bolder pickle flavor.
- Customize it – Try adding hard-boiled eggs, shredded cheddar, or bacon bits for a heartier twist.
What to Serve with Dill Pickle Potato Salad
This zesty potato salad pairs perfectly with:
- Grilled burgers or hot dogs
- BBQ chicken or ribs
- Sandwiches and wraps
- Veggie skewers or grilled corn
It’s a staple side dish that shines at any summer cookout, family gathering, or picnic lunch.
Frequently Asked Questions
Can I make this potato salad ahead of time?
Yes! This salad is actually better when made a few hours (or even a day) ahead of time. Store in the fridge until ready to serve.
How long does dill pickle potato salad last?
Stored in an airtight container in the refrigerator, it will last 3–4 days.
Final Thoughts
If you love pickles and you love potato salad, this Dill Pickle Potato Salad is a must-make recipe. It’s creamy, tangy, herby, and the perfect side dish for summer gatherings, holiday cookouts, or a weeknight dinner. Easy to prep ahead and always a hit—this is not your grandma’s potato salad!
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Creamy Dill Pickle Potato Salad
Ingredients
- 2 pounds potatoes
- 2 teaspoon salt
- 1/4 cup red onion diced
- 2 stalks celery diced
- 1/2 cup mayo
- 2 tbsp pickle brine
- ¼ cup pickles chopped
- 1 tablespoon French’s Dill Pickle Mustard
- 1/2 salt to taste
- black pepper to taste
- 1/2 cup fresh dill
Instructions
- Chop potatoes into bite size pieces and add to a large pot with 2 tsp of salt and cover with an inch of water. Bring to a boil and then reduce to a simmer for 10-15 minutes (or until potatoes are fork tender). Drain and let cool.
- In a large bowl combine mayonnaise, pickle brine, French’s Dill Pickle Mustard, salt and pepper.
- Add in diced onion, diced celery, fresh dill and cooled potatoes. Mix to combine and refrigerate for at least an hour to get everything cool.
- Serve with a sprinkle of extra dill and chopped chives.
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