Tangy Dill Pickle Potato Salad Recipe

I wasn’t always a fan of traditional potato salad—potatoes often turned out too mushy and the dressing felt heavy. This version changed that for me. Using baby Yukon Golds keeps the texture creamy without falling apart, and a dressing of half mayonnaise and half sour cream gives richness without weighing the salad down.

Chunks of chopped dill pickle are folded in for crunch, and a splash of pickle brine in the dressing adds the bright, briny note that defines the salad. Fresh dill and Dijon mustard round out the flavor profile for a well-balanced, tangy finish.

This salad includes the classic additions of hard‑boiled egg, celery and red onion for contrast in texture and flavor, but it’s flexible—swap in your favorite chopped vegetables or herbs to suit your taste.

Make it several hours ahead to chill and let the flavors meld, or prepare it the day before for an easy, crowd-pleasing side dish all summer long.

Why you’ll love this recipe

• Creamy, tangy dressing balanced with crunchy vegetables and chopped dill pickles.
• Baby Yukon Gold potatoes hold their shape and offer a naturally buttery texture, so the salad isn’t mushy.
• A lighter dressing made with half mayo and half sour cream provides smooth texture and bright flavor.
• Simple to prepare and ideal for making ahead; flavors improve after chilling.

Recipe ingredients

• Potatoes: Baby Yukon Gold potatoes are ideal for their creamy texture and ability to hold shape. Red potatoes are an acceptable substitute.
• Dill pickles: Use a quality dill pickle—both chopped pickle and a bit of pickle brine are used in this recipe to deliver that signature tang.
• Hard‑boiled eggs: Provide protein and a soft, savory contrast to the vegetables; they can be made ahead.
• Veggies: Celery and red onion add crunch and color. Green onion or chives would also work.
• Mayo and sour cream: A 50/50 blend keeps the dressing creamy but not heavy. You can substitute all mayo, all sour cream, or plain Greek yogurt if you prefer.
• Dijon mustard: Adds savory depth; yellow mustard can be used as an alternative.
• Fresh dill: Brightens and complements the pickle flavor.

See the recipe card below for precise quantities and complete instructions.

How to make potato salad with pickles and eggs

Follow these simple steps for a reliably delicious potato salad. The key is cooking the potatoes until just tender so they hold their shape. Test with the tip of a knife—piercing easily indicates they’re done but not overcooked.

Prep the eggs ahead if you like, make the dressing while the potatoes cook, and chop the remaining ingredients before combining everything.

Pro tip: Use high quality dill pickles for the best flavor and use some of the pickle brine in the dressing for added brightness.

Full instructions are in the recipe card below.

Prep the potato salad ingredients

Assemble the potato salad

Recipe FAQs

Serving suggestions

This tangy dill pickle potato salad pairs well with many main dishes. Ideas include:

• Grilled chicken, burgers or steaks at a barbecue.
• Air-fryer or roasted fish and chicken for a simple weeknight meal.
• A picnic spread with sandwiches and fresh seasonal sides.
• Game-day favorites like pulled pork alongside a crisp vinegar slaw.

Recipe notes

• Pro tip: Choose flavorful dill pickles and use some of the brine in the dressing for a bright, fresh taste.
• Baby Yukon Golds offer a creamy texture and stay intact; substitute another waxy potato if desired.
• Adjust the mayo-to-sour-cream ratio to taste, or use Greek yogurt for a lighter option.
• Customize with chopped herbs, pickled jalapeño, or additional crunchy vegetables as you like.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

More summer salad recipes you’ll love

• Best summer salad recipes
• Broccoli salad with bacon
• Classic coleslaw
• Fresh corn and tomato salad
• German potato salad
• Grilled Mexican corn salad
• Grilled vegetable salad

Dill Pickle Potato Salad

This Dill Pickle Potato Salad is creamy and herbaceous with hard boiled eggs, crunchy veggies and a light mayo + sour cream dressing. It’s easy to make and can be prepared in advance.

Servings: 8   |   Prep Time: 15 mins   |   Cook Time: 15 mins   |   Total Time: 30 mins

Ingredients

• 1.5 lbs. baby Yukon Gold potatoes, quartered
• 3 hard boiled eggs, chopped
• 1/2 cup chopped dill pickles
• 1/2 cup chopped celery
• 1/2 cup chopped red onion (or green onion/chives)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons dill pickle brine
• 1 1/2 tablespoons Dijon mustard
• 1 1/2 tablespoons chopped fresh dill
• 1/2 teaspoon sea salt, or to taste
• 1/4 teaspoon black pepper, or to taste

Instructions

1. Place the quartered baby Yukon Gold potatoes in a large pot and cover with water by about an inch. Add 1/2 tablespoon sea salt, bring to a boil with the lid on, then reduce heat and simmer 10–15 minutes until the potatoes are fork‑tender but not mushy. Drain well and transfer to a large bowl.
2. Add the chopped hard‑boiled eggs, chopped dill pickles, celery and red onion to the bowl with the potatoes.
3. In a small bowl, whisk together the mayonnaise, sour cream, dill pickle brine, Dijon mustard, chopped fresh dill, sea salt and black pepper until smooth.
4. Pour the dressing over the potato mixture and toss gently to combine. Taste and adjust seasoning if needed. Chill for 1–2 hours or overnight to allow flavors to meld. Serve cold or at cool room temperature.

Notes

• Use a flavorful dill pickle brand and save a little brine for the dressing to boost tang.
• Substitute other waxy potatoes if Yukon Golds are unavailable.
• Leftovers keep well in an airtight container in the refrigerator for up to 3 days.

Nutrition (per serving, estimated)

Calories: 165 kcal, Carbohydrates: 17 g, Protein: 5 g, Fat: 9 g, Sodium: 329 mg (estimates only).