Dill Pickle Potato Salad

Potatoes are one of those versatile vegetables that seem to regularly make their way onto every dinner table. Creamy potato soup is a cold weather classic, but it can feel too heavy for hotter summer months. Dill potato salad with dill pickles though is the perfect summer side dish.

The Humble (White) Potato

I’ll admit that I haven’t created a ton of recipes with potatoes. I more recently started eating them after sticking mostly with sweet potatoes while I was healing from autoimmune disease. Even though they don’t always get much love, regular potatoes actually have some impressive nutrition.

When Should We Rely on Observational Studies?

Rice Krispie Treats Recipe (With Homemade Marshmallow)

The humble potato is actually rich in fiber, potassium, and B vitamins. They even contain about 30% of our daily value of vitamin C! In the past experts warned about eating too many because they’re high in carbs and higher on the glycemic index. However, that only tells part of the story.

More recently the conversation has changed to include a more nuanced view. Most of the unhealthy side effects of eating lots of potatoes comes from eating fried and highly-processed potatoes, like chips and fast food french fries. When they’re part of a real food meal, paired with healthy fats, and protein, they can be a great addition to the diet.

Now, I’m still not going to sit down and just eat a whole bowl of potatoes for lunch! But eating burgers from the grill with some fresh salad and potato salad as a side is a balanced and delicious meal.

Dill Potato Salad With Pickles

There are so many ways to make potato salad. There’s potato salad with no mayo, potato salad with eggs, and even potato salad with Greek yogurt. And honestly, this recipe is pretty forgiving. I included eggs for a protein boost and some healthy fats, but you can leave them out if desired. If you really like dill pickles, then add some more for even more flavor.

The dressing is a blend of mayonnaise and Greek yogurt or sour cream. Mayo gives it that thick, creamy taste, and the yogurt or sour cream adds some lightness. However, if you need a dairy free version, then replace the dairy with more mayo.

I either use homemade mayo with olive and coconut oil, or a clean ingredient store-bought one. This brand uses avocado oil instead of soybean and canola oil. Pickles are another way to increase the nutrition of the dill potato salad. Opt for naturally fermented dill pickles for a probiotic boost!

The Best Potatoes to Use for Potato Salad

Russets are a classic, affordable potato, but I really like Yukon gold potatoes for this. They hold their texture well and stay creamy without getting mushy. Red potatoes also work well and so would fingerling potatoes. Feel free to use what you have.

This dill potato salad tastes even better the next day after the flavors have had time to marry. If we’re having a family gathering or BBQ I’ll make it a day or two ahead of time. Not only does it save time on the day of, but it’s tastier too.

Here’s how to make your very own dill pickle potato salad!

Dill Pickle Potato Salad

Creamy, satisfying potato salad meets dill pickles for the ultimate flavor and crunch. The perfect summer side dish for any get together.

2 and ½ pounds Yukon gold potatoes (cubed)
¾ cup dill pickles (finely chopped)
¼ cup pickle juice
3 hard-boiled eggs (chopped)
2 stalks celery (finely diced)
¼ cup red onion (finely diced)
2 TBSP fresh dill (chopped)
2 green onions (sliced)

Bring a large pot of salted water to a boil. Add the potatoes and cook until fork tender, about 12–15 minutes. Drain and let cool slightly.
While the potatoes are still warm, drizzle them with the pickle juice and gently toss. Let sit for 10 minutes so the flavor absorbs.
In a large bowl, whisk together the mayo, Greek yogurt, Dijon mustard, garlic powder, salt, and pepper.
Add the potatoes, chopped pickles, eggs, celery, red onion, dill, and green onions.
Gently stir until evenly coated.
Chill for at least 1 hour before serving for the best flavor.