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This dill pickle potato salad is creamy, tangy, and full of bold flavor thanks to crisp dill pickles, tender potatoes, and a bright, herby dressing. It’s a fresh take on classic potato salad that’s guaranteed to disappear fast.
If you’re a dill pickle fan, this potato salad is about to become your go-to. It’s creamy and cool with tender chunks of potato, plenty of crunch from the pickles, and a bright, herby dressing that pulls it all together. It’s everything you want in a summer side: fresh, flavorful, and the kind of dish people go back for seconds of without even thinking.
What Makes This Dill Pickle Potato Salad So Good
- Big dill energy. If you love pickles, this one’s a no-brainer. Crunchy dill pickles and fresh dill bring a bold, tangy twist to classic potato salad.
- Lightened up, still creamy. Made mostly with Greek yogurt (and just a little mayo), the dressing is rich, flavorful, and secretly more nourishing.
- Make-ahead friendly. This salad actually tastes better after chilling, which means it’s perfect for prepping ahead and pulling out when you’re ready to serve.
- The ultimate summer side. Whether it’s a cookout, picnic, or backyard dinner, this is the kind of dish that always disappears fast.
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!
What You’ll Need
For the Potato Salad
- 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.
- 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!).
- 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.
- 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.
- 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!
For the Dressing
- 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.
- Mayonnaise: I like to use just a couple of tablespoons of mayonnaise to give it that classic potato salad flavor and creaminess.
- Dijon mustard: Dijon mustard adds delicious flavor to the dressing. You can use yellow mustard or spicy mustard too!
- 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!
- 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.
- Salt + black pepper
Variation Ideas
- Amp up the pickle flavor. Add a tablespoon or two of pickle juice to the dressing for extra tang.
- Add more crunch. Mix in chopped celery, bell pepper, shredded carrot, or diced cucumber to boost the veggies and texture.
- Give it a kick. Stir in a dash of hot sauce or a pinch of cayenne for a spicy twist.
- Try sweet pickles. Swap the dill pickles for sweet pickles if you’re into a more mellow, tangy-sweet flavor.
- Make it smoky. Crumbled bacon adds richness and a salty bite that pairs surprisingly well with the pickles.
- Add cheese. Feta, sharp cheddar, or parmesan bring creaminess and depth—just don’t go overboard.
- Try olives. Add kalamata olives or green olives for a different flavor.
How to Make Dill Pickle Potato Salad
- Prep your potatoes. Chop the potatoes into small chunks (I prefer to roughly dice them) and place them in a large pot of cold water. Bring the water to a boil and let it 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.
- Combine. 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.
- Dig in. 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.
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!
- Crazy Good Chopped Italian Sliders
- The BEST Italian Grinder Salad (Quick and Easy!)
- Smash Burger Tacos (Big Mac Tacos)
- Deconstructed Burger Salad Bowl
- 4-Ingredient Chicken Salad
- Healthy High Protein Pasta Salad
- Healthy Buffalo Chicken Salad (High Protein & Easy!)
- Perfectly Cooked Thin Sliced Chicken Breast (Air Fryer Recipe)
- Easy Cucumber Chickpea Salad with Tomatoes & Feta
Dill Pickle Potato Salad
Dill pickle potato salad made with potatoes, Greek yogurt, and eggs- perfect for your next cookout or holiday party!
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.
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
Nutrition information is automatically calculated and should only be used as an estimate.
Did you try this recipe?Leave a comment + star rating below!
Fantastic! I used celery instead of green pepper. What a great way to use fresh dill in the summer. Will definitely make again. Thank you!
So much help here thanks Jamie
I meant to say so much more healthier thanks Jamie love it
So glad you loved it Shannan 🙂