If you’re a pickle lover, this Creamy Dill Pickle Potato Salad will steal your heart. Creamy, briny, and bursting with flavor from fresh dill and chopped pickles, it’s a cool and satisfying side dish perfect for warm-weather meals. The red potatoes stay tender but hold their shape beautifully, and the sour cream-mayo combo makes every bite luscious and rich. It’s a nostalgic dish with a tangy twist that’s guaranteed to disappear fast at any summer gathering.
This recipe is proudly sponsored by the Idaho Potato Commission. We use premium Idaho® red potatoes for their unbeatable texture and flavor—they’re grown in rich volcanic soil, nurtured by clean mountain water, and certified to meet the highest standards. When you want quality, always look for the “Grown in Idaho®” seal.
How to Make Creamy Dill Pickle Potato Salad
To make Creamy Dill Pickle Potato Salad, begin by placing 3 pounds of red potatoes in a large pot and covering them with warm water. Bring the pot to a boil over high heat and cook the potatoes until they are knife-tender, which takes about 30 to 40 minutes.
Once cooked, drain the potatoes and let them sit for about 10 minutes to cool slightly. When cool enough to handle, dice the potatoes into large chunks and place them in a large mixing bowl. Pour ½ cup of dill pickle brine over the warm potatoes, stir gently, and allow them to sit for 2 to 3 minutes so they can soak up the tangy flavor.
Next, add ½ cup of freshly chopped dill, 2 grated garlic cloves, 1 cup of chopped dill pickle chips, ½ cup of chopped green onions, and 1 cup of chopped tiny dill snackers or cornichons. Stir in 1 cup of sour cream and 1 cup of mayonnaise, followed by 4 chopped hard-boiled eggs and 1 teaspoon of onion powder.
Season the mixture with salt and pepper to taste. Gently mix everything together until well combined. For the best flavor, cover the salad and refrigerate it for at least 2 to 3 hours before serving. This creamy, tangy, and herby potato salad is perfect for picnics, cookouts, or as a hearty side dish.
Creamy Dill Pickle Potato Salad: Pickle Lover’s Paradise
If you’re the type to sneak a pickle spear off someone’s plate or sip the brine straight from the jar (no judgment here!), this potato salad was made for you. With three kinds of pickles—classic dill chips, tiny dill snackers or cornichons, and a healthy splash of brine—this dish packs a tangy punch in every bite. The grated garlic and fresh dill only amplify that zesty, herbaceous flavor that pickle fans crave.
Want to customize the pickle power? Here’s a quick guide:
- Mild – Use half the brine and swap out some pickle chips for diced celery.
- Medium – Stick to the recipe as written for a balanced, crave-worthy tang.
- Hardcore – Add a spoonful of pickle relish, use extra brine, and toss in a few chopped pickled jalapeños for a spicy kick.
You can even experiment with flavored pickles like garlic-dill, spicy, or bread-and-butter varieties for a totally new twist. Just be warned—this may ruin plain old potato salad for you forever.
Perfect Pairings: What to Serve With Creamy Dill Pickle Potato Salad
This creamy dill pickle potato salad is a total scene-stealer, but it plays well with others too. It’s rich, tangy, and herby, so pairing it with lighter, grilled, or smoky flavors really makes it shine. Here are some winning combos to serve alongside it:
- Grilled Entrées: Think burgers, brats, BBQ chicken, or portobello mushrooms for a smoky contrast.
- Crisp Veggie Sides: A simple cucumber and tomato salad, grilled corn on the cob, or even crunchy coleslaw can round out the plate.
- Cool Drinks: Pair with a cold, citrusy beer, iced tea, or a refreshing cucumber lemonade for summer vibes.
- Make It a Picnic: Add a loaf of crusty bread, deviled eggs, and a fruit salad, and you’ve got a picnic spread worth bragging about.
Pro tip: Since this salad gets better after chilling, make it a day ahead so you can focus on everything else come mealtime. It’s low-effort, high-reward—the best kind of recipe magic.
More Recipes from Rustic Joyful Food
If you loved this Creamy Dill Pickle Potato Salad recipe, you’ll love any of these equally delicious options!
- The Fluffiest Mashed Idaho Potatoes
- Oven Roasted Idaho® Red Potatoes Over Herby Yogurt
- Creamy Buttermilk & Parsley Mashed Potatoes
Purchase Books by Danielle Kartes of Rustic Joyful Food from these booksellers:
Creamy Dill Pickle Potato Salad
Equipment
- large pot
- Colander
- Cutting Board
- Chef’s Knife
- Grater or microplane
- Large mixing bowl
- Measuring cups and spoons
Ingredients
- 3 pounds red potatoes
- ½ cup dill pickle brine
- ½ cup fresh dill chopped
- 2 garlic cloves grated
- 1 cup dill pickle chips chopped
- ½ cup green onions chopped
- 1 cup tiny dill snackers or cornichons chopped
- 1 cup sour cream
- 1 cup mayonnaise
- 4 hard-boiled eggs chopped
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Place potatoes in a large pot and cover with warm water. Bring to a boil over high heat and cook until knife-tender, 30–40 minutes.
- Drain the potatoes and let them stand for 10 minutes until cool enough to handle.
- Dice potatoes into large chunks and transfer to a large mixing bowl.
- Pour the pickle brine over the warm potatoes, stir gently, and let sit for 2–3 minutes to absorb the flavor.
- Add chopped dill, grated garlic, chopped pickle chips, green onions, tiny pickles, sour cream, mayonnaise, onion powder, salt, and pepper.
- Mix gently but thoroughly, then taste and adjust seasoning if needed.
- Cover and chill for 2–3 hours before serving for the best flavor.