Dill Pickle Potato Salad with Creamy Dill Dressing Recipe
This Dill Pickle Potato Salad features tender yellow baby potatoes tossed in a tangy and creamy dill dressing, enhanced with fresh herbs, crunchy celery, and diced dill pickles. The combination of mustard, pickle brine, and red onion gives a bright, flavorful twist to the classic potato salad, making it a refreshing side perfect for picnics, barbecues, or any casual meal.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Potatoes
- 2 pounds yellow baby potatoes, cut in half or quarters (depending on size)
- 2 teaspoons kosher salt
Pickling & Dressing
- 2 tablespoons white wine vinegar
- 2 tablespoons dill pickle brine
- 1 teaspoon Dijon mustard
- 2 teaspoons whole grain mustard
- 1/2 teaspoon black pepper
- 1/2 of a small red onion, thinly sliced
- 1/2 cup mayonnaise
- 2-3 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives (optional)
- 2-3 stalks celery, diced (about 1/2 cup)
- 1/2 cup finely diced dill pickles
- Salt and pepper to taste
Instructions
- Cook the potatoes: Wash and cut the potatoes into halves or quarters, ideally no thicker than 1/2 inch. Place them in a large pot with 2 teaspoons kosher salt and cover with water by 1-2 inches. Bring to a gentle simmer, cover with lid, and cook until fork tender, about 11-13 minutes. Drain and let steam off in the colander for 10-15 minutes.
- Marinate the onions: While potatoes cook, whisk together white wine vinegar, dill pickle brine, Dijon mustard, whole grain mustard, and black pepper in a large bowl. Add the thinly sliced red onions and toss to coat, lightly pickling them. Set aside.
- Add potatoes to the onion mixture: Once potatoes have cooled slightly and stopped releasing steam, add them to the bowl with the onion mixture. Gently toss to combine without breaking the potatoes. Refrigerate to chill at least 30 minutes; alternatively, chill in the freezer stirring every 5 minutes until mostly cool.
- Finish assembling the potato salad: When potatoes are cold, add mayonnaise, chopped dill, chopped chives, diced celery, and diced dill pickles into the bowl. Gently fold everything together until evenly coated with the creamy dill dressing. Season with salt and pepper to taste. Cover and refrigerate for at least 20 minutes or up to overnight before serving.
Notes
- Use baby Yukon gold potatoes for a creamy texture and buttery flavor.
- Adjust amount of dill pickle brine and pickles to taste for more or less tanginess.
- For crunch, fresh celery is essential, but you can omit chives if unavailable.
- This salad can be made a day in advance to enhance flavor but add mayonnaise last to avoid over-saturation.
- Gently tossing helps maintain potato integrity and texture.
