Healthy Dill Pickle Potato Salad

This dill pickle potato salad is fresh, so flavorful and made with nutritious ingredients. Toss creamy potatoes and crunchy dill pickles in a delicious dill dressing for a potato salad that will be a hit at your next cookout or holiday party!

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Dill pickle potato salad garnished with fresh dill in a white casserole dish.

Why you’ll love this

Attention dill pickle lovers! This easy dill pickle potato salad is a delicious spin on traditional potato salad. Dill pickles and fresh dill majorly bumps up the fresh summer flavor!

It’s also made a little bit lighter with mostly Greek yogurt instead of mayonnaise (we still use a little!) for a super creamy dill dressing. It’s so good, I promise you won’t notice!

Another reason I love this potato salad is that you can make it ahead of time and then just grab it out of the fridge when you need it- it’s even better when it’s chilled for a bit!

This is the best potato salad to make for an easy side dish for summer grilling or your next backyard barbecue.

Potato salad is my kind of comfort food. It’s creamy, it’s fresh, and it’s so, so good! Let’s get into what you need to make next!

Dill pickle potato salad ingredients on a countertop with labels.

Ingredients

  1. Red potatoes or yukon golds: Red potatoes are my go-to potato salad potato, but you can also use yukon Gold potatoes. Both hold up well in the recipe. You can also use russet potatoes or yellow potatoes.
  2. Dill pickles: You’ll need tangy dill pickles, of course! I use about a cup for this recipe, but feel free to use more if you like to, or even add a splash of pickle juice. My favorite crunchy pickles to use are Grillo’s (find them in your refrigerated produce section usually!).
  3. Green bell pepper: For a bit of crunch, I like to add green bell pepper. You can also use red, orange or yellow bell pepper too.
  4. Sweet onion: You can use sweet onion or red onions for this potato salad. You could also use green onions if you prefer for a milder onion flavor. If you don’t love raw onions you can omit.
  5. Hard boiled eggs: Hard-boiled eggs are a must in potato salad for me, but you can omit them if they’re not your thing!

Dressing ingredients

  1. Greek yogurt: Plain Greek yogurt makes for a fantastic creamy dressing in place of a ton of mayonnaise because it’s very similar to sour cream. I prefer to use full-fat, but you can use whatever kind you like, as long as it’s plain.
  2. Mayonnaise: I like to use just a couple of tablespoons of mayonnaise to give it that classic potato salad flavor and creaminess.
  3. Dijon mustard: Dijon mustard adds delicious flavor to the dressing. You can use yellow mustard or spicy mustard too!
  4. Fresh dill: Fresh dill enhances the dill pickle flavor and gives this potato salad bright, fresh, summer vibes! There’s nothing like fresh dill flavor!
  5. Garlic: I love adding fresh garlic to dressings because it adds a huge punch of garlic flavor and freshness. My favorite way to add it so that it’s not overwhelming (no one wants to bite into a giant piece of raw garlic) is to use a garlic microplane- this one is my favorite.
  6. Salt + black pepper

Step-by-step instructions

  1. Start by prepping your potatoes. Chop potatoes into small chunks (I prefer them to roughly dice them) and place them in a large pot of cold water. Bring the water to a boil and let simmer for 10-15 minutes. When finished, the potatoes will be fork tender. Drain potatoes and set aside.
Dill pickle potato salad dressing ingredients in a bowl before being mixed.
Creamy dill pickle potato salad dressing.
  1. Next, make your creamy dressing. Combine Greek yogurt, mayonnaise, dijon mustard, dill, garlic, salt and pepper in a small bowl. Mix until thoroughly combined.
Ingredients for dill pickle potato salad in a large mixing bowl.
  1. In a large mixing bowl, combine cooked potatoes, hard boiled eggs, onion, chopped pickles, green pepper, and creamy dressing. Mix gently until thoroughly combined. Add additional salt and black pepper to taste.
Dill pickle potato salad mixed in a white bowl.
  1. Serve immediately or chill in the fridge before serving.

How to store

To make ahead or store leftovers, store in an airtight container in the refrigerator for up to 4 days.

A close up shot of dill pickle potato salad.

Variations

  • For even more dill pickle flavor, add a tablespoon or two of dill pickle juice.
  • Bump up the veggies by adding an extra bell pepper, celery, shredded carrots or cucumber.
  • Make it a spicy dill pickle potato salad by adding some hot sauce or cayenne pepper to the dressing.
  • Use sweet pickles instead of dill pickles.
  • Add crumbled cooked bacon.
  • Add feta, sharp cheddar, or parmesan cheese.
  • Add kalamata olives or green olives for a different flavor.

Recipes to serve it with

This dill pickle potato salad recipe is the perfect side dish for classic burgers and hot dogs, or try one of these!

A close up shot of dill pickle potato salad.

Healthy Dill Pickle Potato Salad

Dill pickle potato salad made with nutritious ingredients like potatoes, Greek yogurt, and eggs- perfect for your next cookout or holiday party!
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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 8

Ingredients

  • 2 lbs baby red potatoes chopped
  • 2 tbsp mayonnaise
  • 1/2 cup plain Greek yogurt
  • 1.5 tbsp dijon mustard
  • 1/3 cup dill finely chopped
  • 1 garlic clove microplaned or very finely minced
  • 1/2 tsp salt more to taste
  • 1/4 tsp black pepper
  • 3 hard boiled eggs chopped
  • 1 cup dill pickles chopped
  • 1 cup green pepper finely chopped
  • 1/2 cup sweet onion finely chopped

Instructions

  • Start by prepping your potatoes. Chop potatoes into bite sized pieces (I prefer them to roughly dice them) and place them in a large pot of water. Bring the water to a boil and let simmer for 10-15 minutes. When finished, the potatoes will be fork tender. Drain potatoes and set aside.
  • Next, make your creamy dressing. Combine Greek yogurt, mayonnaise, dijon mustard, dill, garlic, salt and pepper in a small bowl. Mix until thoroughly combined.
  • In a large mixing bowl, combine cooked potatoes, hard boiled eggs, onion, dill pickles, green pepper, and creamy dressing. Mix gently until thoroughly combined. Add additional salt and black pepper to taste.
  • Serve immediately or chill in the fridge before serving.
Course: lunch, Side Dish

Nutrition

Calories: 152kcal | Carbohydrates: 21g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 394mg | Potassium: 643mg | Fiber: 3g | Sugar: 3g | Vitamin A: 363IU | Vitamin C: 27mg | Calcium: 55mg | Iron: 1mg

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It's me, Jamie!

I’m a Registered Dietitian dedicated to helping you break free of the all-or-nothing dieting with balanced and realistic healthy eating.

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Meet Jamie

I’m a Registered Dietitian and I’ve been exactly where you are, right now. The all or nothing dieting, the constant food guilt, the scale obsession, absolutely no balance with food…. Sound familiar?