This easy dill pickle potato salad is simple, fresh, contains no eggs, and tastes so enchanting! With crunchy celery, scallions, and a touch of Dijon for extra zing, this dilly recipe makes a perfect barbecue or summer dinner side dish!
Dill Pickle Potato Salad
I made this potato salad for a tasty summer barbecue. I was trying to cleverly combine lots of different flavors and recipes from around the world, like Ethiopian-spiced lamb, Japanese Ponzu cucumbers, Italian bean salad, and curry-spiced coleslaw. This fresh, fairly traditional barbecue side dish really balanced the menu and tied everything together!
I used red creamer potatoes for this recipe, but you can honestly use just about any potatoes you like. No matter which potato you choose, you’ll just want nice bite-sized slices, and that’s the only rule. If you use russet potatoes, however, you’ll want to peel them first, but for Yukon Gold, red or purple varieties, feel free to leave the skins on.
This recipe is all about the pickles!
This recipe calls for standard dill pickles, but feel free to use spicy ones too! The better the pickle, the better the potato salad. You want a crunchy, non-sweet pickle. I suggest a brand like McClure’s pickles. They’re, by far, my very favorite pickles for any pickle recipe!
The Simple Process
- First, we’ll slice, boil and cool the potatoes.
- Then, we’ll slice and dice celery, pickles, fresh dill, scallions, and parsley.
- Next, we’ll mix up the dressing.
- Finally, we’ll add everything to a bowl, stir, season with salt and pepper, and serve.
dill – Use only fresh dill for this recipe, not dry.
celery – To get the perfect size celery, I suggest cutting each stalk in half first, then dice.
mustard – I like Dijon for this recipe, but if you can find a dill mustard, you’ll really turn up the pickle flavor.
pickle – Don’t use “bread and butter” sweet pickles for this recipe. You want a crunchy, dilly pickle. I highly suggest McClure’s brand pickles, and if you want to spice it up, nothing beats a spicy McClure’s pickle.
mayonnaise – if you want to give this recipe even more zing, substitute with sour cream.
How to Make This Potato Salad – Step by Step
1. Slice 2 pounds of red creamer potatoes. I slice them in half, then in quarters.
2. I turn the slices on their side and slice one more time to get the perfect, bite-size pieces.
3. Place potatoes in a pot, fill with water just above the potatoes, and boil for about 15 minutes, or until potatoes are boiled, yet still firm. Strain once finished and refrigerate for at least 20 minutes or until they’re cool.
4. While potatoes cool, prep other ingredients. Dice 1½ cups celery nice and small.
5. Finally chop 2 tbsp. parsley.
6. Thinly slice ¾ cup scallions. Include all of the white bulbs and greens too.
7. Finely chop 3 tbsp. dill.
8. Dice ¾ cup pickles.
9. In a small bowl stir ¼ cup mayonnaise, 3 tbsp. Dijon mustard and 1 tsp. pickle juice.
10. Once the potatoes are cool, place every ingredient in a mixing bowl, gently stir, sprinkle with salt and pepper, and serve.
It will last nicely up to 5 days in a sealed, refrigerated container. If serving a day or more after it’s made, refresh with a little sprinkle of pickle juice or apple cider vinegar, as vinegar flavors fade over time.
All things barbecue! Burgers, hot dogs, ribs, brisket, grilled chicken, grilled shrimp, grilled lamb, grilled anything! A few of my favorite recipes to pair with this potato salad are:
Summer Corn Salad
Cilantro Lime Shrimp Salad
Italian Bean Salad
Spring Fennel Salad
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Dill Pickle Potato Salad
- 1 knife and cutting board
- 1 colander
- 1 small mixing biwl
- 1 large mixing bowl
- 2 pounds red creamer potatoes – about 8 medium size potatoes
- 1½ cups celery – diced
- 2 tbsp. parsley – finely chopped
- ¾ cup scallions – thinly sliced
- 3 tbsp. dill – finely chopped
- ¾ cup pickles – diced
- ¼ cup mayonnaise
- 3 tbsp. Dijon mustard
- 1 tsp. pickle juice
- salt & pepper – just a sprinkle
- Slice 2 pounds red creamer potatoes into bite-size pieces. Place them in a pot, fill with water just above the potatoes, and boil for about 15 minutes, or until potatoes are boiled, yet still firm. Strain once finished and refrigerate for at least 20 minutes or until they're cool.
- While potatoes cool, prep other ingredients. Dice 1½ cups celery nice and small, finely chop 2 tbsp. parsley, thinly slice ¾ cup scallions (bulb and greens), finely chop 3 tbsp. dill and dice ¾ cup pickles.
- In a small bowl stir ¼ cup mayonnaise, 3 tbsp. Dijon mustard and 1 tsp. pickle juice.
- Once the potatoes are cool, place every ingredient in a mixing bowl, gently stir, sprinkle with salt and pepper, and serve.