Creamy Dill Pickle Potato Salad
This creamy dill pickle potato salad is a flavor-packed twist on the classic. Tangy dill brine, fresh herbs, and crisp pickle chips infuse the tender potatoes with bold, crave-worthy flavor. The mix of sour cream and mayo creates a luscious texture, while chopped hard-boiled eggs give the salad richness and depth.
If you love pickles, this is the potato salad for you. It's briny, herby, and perfectly creamy. A chill in the fridge before serving brings everything together—making it ideal for cookouts, potlucks, or just when you're craving something hearty and fresh.
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.