Dill Potato Salad

What You’ll Need

Here’s a quick list of ingredients for this dill pickle potato salad recipe. Scroll down to the printable recipe card at the end of this post for the exact ingredient amounts.

• Potatoes – I like to make this a red potato salad recipe, with small to medium-sized red potatoes. But you can use yellow potatoes if you like.
• Salt & pepper – Throw salt in the water when cooking the potatoes. And then season the salad with salt and pepper.
• Mayonnaise – Use your favorite brand of mayo. Just don’t use “salad dressing” that includes other flavorings.
• Mustard – This mustard potato salad recipe calls for a blend of yellow mustard and Dijon mustard. I like the bright tang of the yellow mixed with Dijon’s rich depth of flavor.
• Vinegar – A splash of white vinegar thins out the dressing and brightens up the flavor.
• Dill pickles – Tangy dill pickles add crunch and flavor.
• Celery – Add chopped celery for even more crunchy texture.
• Onion – I like to slice red onion very thin so that it adds bites of flavor without being overwhelming.
• Hard-boiled eggs – Use my recipe for the best easy-peel hard-boiled eggs.
• Dill – I really, really like the flavor of fresh dill. It’s perfect in this potato salad.
• Paprika – A few pinches of paprika add a touch of warm spiced flavor – plus it’s pretty!

How To make Dill Potato Salad

I’ve briefly outlined how to make this salad below. Find the detailed instructions in the recipe card lower down.

• Cook & cut the potatoes. Boil the potatoes in a large pot of salted water until fork-tender. Drain, rinse, and cool completely, then cut into chunks.
• Combine salad ingredients. Add the potatoes to a large mixing bowl, followed by the chopped pickles, celery, onion, eggs, and dill.
• Make the dressing. Combine the mayonnaise, yellow mustard, Dijon mustard, and vinegar, then chill.
• Assemble. Fold together all the salad ingredients, then drizzle half the dressing over the top and fold to combine. Add more dressing if desired. Then season with salt, pepper, and paprika.

Tips & Variations

Follow a few of my tips below to help you make this dill pickle potato salad!

• Tender potatoes are a must. Nobody likes to bite down on a raw potato. Make sure to cook your potatoes until they’re perfectly tender.
• Use cooled potatoes. If you can make the potatoes a day in advance and keep them chilled in the fridge, this will help them firm up and slice up better with cleaner cuts when you assemble the salad. Otherwise, if you don’t have time to chill the potatoes first, make sure to completely cool the potatoes to room temperature before you add them to the salad.
• Adjust the salt. Some pickles are saltier than others. So I recommend taste-testing the salad before adding in additional salt.
• Can I use other pickles? Yes, you can use other pickles in this salad, although you will not have that same dill pickle effect. For example, try Mom’s refrigerator sweet pickles, bread & butter pickles, or sweet & spicy pickles for a different flavor note.
• Add more dill pickle flavor. Instead of white vinegar, add 2 tablespoons of pickle juice, to reeeeeally pump up this dill potato salad.
• To prepare ahead of time: The day before, boil the potatoes according to the recipe directions and store them in an airtight container in the refrigerator. Prep the rest of the chopped salad ingredients and store them in the fridge as well. Mix up the dressing and store it in an airtight container in the refrigerator. Then an hour or two before serving, combine everything together in a salad bowl, cover, and refrigerate until meal time.
• Mayonnaise substitute. I get it – not everyone likes mayo…like I like mayo! For a similar flavor and texture, try substituting plain Greek yogurt for the mayonnaise.
• Dress the salad to your preference. While I like my salad fairly well-dressed, you can certainly add less. Fold in as little or as much dressing as you like. 

Serving Suggestions

This potato salad with pickles is super versatile; and you can serve it with classic BBQ mains and sides, grilled meat, vegetables, and more. Here are a few ideas:

• Grilled everything! Puckery dill pickles and mustard are a great pairing to most anything you throw on the grill. Try sugar grilled steak, margarita grilled shrimp skewers, or beer can chicken. You can see my section on grilling for even more ideas.
• Other BBQ sides. Add dill potato salad to your lineup of BBQ side dishes. Make my Hawaiian macaroni salad or macaroni salad with ham & cheese, and sweet onion coleslaw to round out your offerings.
• Sandwiches. Potato salad is fun to pair with buffalo chicken sliders, pulled pork sandwiches with barbecue sauce, Italian pinwheels, and chopped cheese sandwiches.
• Vegetables. Potato salad, a meat main, and some vegetables make an easy and complete meal. Some of our favorite vegetable sides include roasted artichokes, grilled asparagus, and cheesy skillet scalloped corn.

How Long Does Potato Salad Last?

Potato salad will keep well for 3 to 4 days when stored properly. Just keep it in an airtight container, in the fridge. Serve the salad cold, straight from the fridge. And do not let it sit out for an excessive amount of time, especially in a hot environment.

Can You Freeze Potato Salad?

While you definitely can freeze potato salad, the texture does change. I personally do not like it nearly as much after it’s been frozen, so I do not rely on this storage method.