Dill Pickle Potato Salad

You know, it’s been a minute since I’ve designed a new potato salad recipe.

A few years ago, I posted my Roasted Corn and Potato Salad and Cold Smoked Potato Salad recipes, and - more recently - a Low Carb Cauliflower "Potato" Salad.

Ok, not technically potato salad, but it definitely scratches the itch!

That low carb version was based on my OG potato salad recipe - Gramma's Potato Salad.

My recipe is a “normed” version of the potato salad my grandma used to make, because her recipe mostlly involved measurements of “some”. Boil some potatoes, add some mayonnaise... you know how it is.

Anyway, the thing that really set her recipe apart was that she would basically marinate hot potatoes in dressing and cool them, before proceeding. It made for a wonderfully flavourful potato salad, and it’s the reason it’s always been my favourite

Lately though, I’ve been wondering if I could use that technique to make a pickle based potato salad.

Sure, pickle brine in the dressing would bring some flavour... but using the proportions I’d LIKE to, for a great pickle flavour... would mean a runny, watery dressing.

As someone who prefers creamy potato salad... making a quick pickle vinaigrette and using gramma’s technique seemed to be a much smarter way to go.

... and it was! This potato salad is FANTASTIC!

The dressing is appropriately creamy, while marinading the potatoes gives that depth of flavour I was looking for.

I don’t want to say that I prefer it to my Gramma’s potato salad - I definitely have complicated feelings on THAT - but my husband wholeheartedly ranks this as the best potato salad he’s ever had.

This one is sure to be a hit at any summer cookout, picnic, or pool party!

Anyway, let’s look at the ingredients you’ll need, so you can put on a batch of it yourself!

Ingredients

This recipe uses pretty basic ingredients - you won’t have any trouble finding everything you need in pretty much any large grocery store.

As always, I have some ingredient notes for you:

Potatoes

Personally, I like to use red potatoes, but you can use Yukon Gold potatoes just as well.

I’m not a fan of using Russet potatoes in potato salad recipes, though - it’s a texture thing.

Don’t get me wrong, I’m all for Russet potatoes in other uses, like my recipes for Bacon Roasted Loaded Potato Skins, Irish Nachos, Canadian Poutine, and my Peppermint Patties Recipe ... yes, you read that right!

... just not so much when it comes to potato salads!

Anyway, in terms of preparation, I like to leave the skins on, both for taste and nutrition. If you’re not into the skins, feel free to peel the potatoes before chopping them.

Pickles

Pickles are used twice in this recipe - actual pickles in the finished potato salad, and pickle brine - AKA pickle juice - in the marinade.

You can use any kind of pickles you like, just keep in mind that they’re forming the base flavour for this recipe - that “That you like” part is key!

I recommend using some variety of dill pickles, as that’s what this recipe was designed around.

That could be my wild bias against sweet pickles coming out, but even if I didn’t think they were inedible monstrosities... I really do think dill pickles - or garlic dill pickles - would work best, here.

We tend to use (mass market, not super authentic!) Polskie Ogorki pickles.

Dill

I use two forms of dill in this recipe - dried dill / dill weed in the potato marinade, and fresh dill / baby dill in the assembly of the pickle salad.

If you don’t have dill weed, you can use ¼ cup fresh dill in the marinade - just chop it really fine.

Fresh dill really is best for the actual assembly of the pickle salad, but if you don’t have it, you can add ~1 tablespoon Dill Weed when you mix the veggies in.

Everything Else

Rounding out this recipe, you will need:

Mayonnaise (Full Fat Mayo is best)
Extra Virgin Olive Oil
Ground Black Pepper
Large Eggs
Celery Ribs
Green Onions
Garlic Powder
Onion Powder

I really don’t have anything to add, as far as these last few ingredients go!

How to Make Dill Pickle Potato Salad

The full recipe is in the printable recipe card at the bottom of this post; here is a pictorial walk through with step-by-step instructions.

In a small bowl, whisk together the dill pickle dressing ingredients, set aside.

Boil potato cubes until tender enough to easily pierce with a fork, but still firm – about 20 minutes.

Strain, and place into a large non-metallic bowl.

Stir the chilled potatoes, to incorporate any excess marinade. Add the celery, green onion, pickles, and dill to the bowl of potatoes, gently stir to combine.

Add mayo (¾ cup if you like a drier salad, more if you like it creamier), gently stir until potatoes and vegetables are evenly coated.

Gently fold in the egg slices, season with pepper to taste.

Transfer to an airtight container, chill until ready to serve.

Leftovers

Potato salad will be good for 3-5 days, if kept in the fridge.

Liquid may separate, so give the dill pickle potato salad a good stir before serving.

More Side Salads!

Looking for more side salad recipes? Here are a few great options for your next BBQ or potluck:

Antipasto Salad
Best Coleslaw EVER!
Canadian Candy Bar Salad
Cold Smoked Potato Salad
Creamy Cucumber Salad
Creamy Dill Pickle Coleslaw
"Extreme" Caesar Salad Recipe
Gramma's Potato Salad
Keto Broccoli Salad
Keto Mediterranean Orzo Salad
Low Carb Cauliflower "Potato" Salad
Mango Salad
Marie's Pasta Salad
Mexican Street Corn Pasta Salad
No Tomato Quinoa Tabbouleh
Rainbow Salad with Carrot Dressing
Roasted Corn & Potato Salad
Roasted Radish Salad
Wild Rice & Edamame Salad