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Dill Pickle Potato Salad with Pickle Juice Creamy Herb Dressing is the perfect potato salad with the right balance of creamy, starchy, spicy and crunchy ingredients. This one’s always fast to go at potlucks and family gatherings, as it’s hard to resist those dill pickles, the creamy Vegan dressing and the fresh dill!
This recipe works great for most real food diets, including Gluten-free, Paleo, Vegan and Whole30.
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Ingredients in Dill Pickle Potato Salad
Simple classic ingredients go into this Dill Pickle Potato Salad, and it’s the Pickle Juice Dressing that adds that extra special flavor! You’ll use:
- potatoes of choice — I often use peeled Russets. But in the summer, it can also be fun to use smaller varieties grown locally. Yukon Golds are also good with their buttery flavor.
- dill pickles — Use homemade quick pickles if you like.
- celery
- red onion, or green onions — Your choice.
- fresh dill
- Pickle Juice Creamy Herb Dressing — Find the recipe here, or I also link to it below in the Recipe card itself. Feel free to make the dressing a day or two in advance, so the potato salad comes together really fast!
- kosher salt
- freshly ground pepper
Optional ingredients
If you want an extra fresh or gourmet flare to your salad, or you want to add more protein oomph, here are five extra and optional ingredients from which to choose:
- fresh cucumber slices
- marinated artichoke hearts
- crispy pieces of bacon
- bite size chunks of chicken
- chopped hard boiled eggs
How to make Dill Pickle Potato Salad
- Place 3 lb. potatoes, cut into extra-large bite size pieces, in a large pot, and add cold water to cover; add 1 Tablespoon salt. Bring to a boil. Reduce heat and simmer until potatoes are tender, 12 to 17 minutes, depending on potato chunk size.
- Meanwhile, add pickles, celery and onion to a large mixing bowl.
- Drain potatoes, and let cool about 20 minutes. Add to large mixing with Pickle Juice Dressing; toss well to coat (it’s okay if some potatoes fall apart). Add ½ cup coarsely chopped dill, season with lots of optional freshly ground pepper, and gently mix to combine.
- Cover potato salad and refrigerate until chilled, at least 2 hours or up to 1 day.
- Right before serving, stir potato salad, and taste. Season with more salt as needed. Transfer to a clean serving bowl, and garnish with more dill.
Leftovers last in the fridge 3 days.
Dill Pickle Potato Salad with Pickle Juice Creamy Herb Dressing
Dill Pickle Potato Salad with Pickle Juice Creamy Herb Dressing is the perfect potato salad with the right balance of creamy, starchy, spicy and crunchy ingredients. This one's always fast to go at potlucks and family gatherings, as it's hard to resist those dill pickles, the creamy Vegan dressing and the fresh dill!This recipe works great for most real food diets, including Gluten-free, Paleo, Vegan and Whole30.
Servings: 6 servings
Calories: 377kcal
Cost: $6
Equipment
- large pot for boiling potatoes
Ingredients
- 3 lbs. potatoes variety of choice -- I often use peeled Russets. But in the summer, it can also be fun to use smaller varieties grown locally. Yukon Golds are also good with their buttery flavor. Peeling is optional.
- 1 cup dill pickles diced -- Use homemade quick pickles if you like.
- 3 stalks celery diced
- 1 small red onion or ½ bunch green onions -- Your choice. Diced.
- ½ cup fresh dill snipped or chopped small
- 1 recipe Pickle Juice Creamy Herb Dressing Feel free to make the dressing a day or two in advance, so the potato salad comes together really fast!
- 1 Tablespoon + 1 teaspoon kosher salt <-- see link to best recommended salt
- freshly ground pepper optional
Instructions
- Place 3 lb. potatoes, cut into extra-large bite size pieces, in a large pot, and add cold water to cover; add 1 Tablespoon of this favorite clean kosher salt. Bring to a boil. Reduce heat and simmer until potatoes are tender, 12 to 17 minutes, depending on potato chunk size.
- Meanwhile, add pickles, celery and onion to a large mixing bowl.
- Drain potatoes, and let cool about 20 minutes. While potatoes cool, make Pickle Juice Creamy Herb Dressing, if you didn't make it ahead of time.
- Add potatoes to large mixing with Pickle Juice Dressing and remaining 1 teaspoon salt; toss well to coat (it’s okay if some potatoes fall apart). Add fresh dill, season with lots of optional freshly ground pepper, and gently mix to combine.
- Cover potato salad and refrigerate until chilled, at least 2 hours or up to 1 day.
- Right before serving, stir potato salad, and taste. Season with more salt as needed. Transfer to a clean serving bowl, and garnish with more dill.
Notes
Optional ingredients
If you want an extra fresh or gourmet flare to your salad, or you want to add more protein oomph, here are four extra and optional ingredients from which to choose:- fresh cucumber slices
- marinated artichoke hearts
- crispy pieces of bacon
- bite size chunks of chicken
- chopped hard boiled eggs
Nutrition
Calories: 377kcal | Carbohydrates: 44g | Protein: 7g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 2331mg | Potassium: 1463mg | Fiber: 6g | Sugar: 2g | Vitamin A: 440IU | Vitamin C: 49mg | Calcium: 57mg | Iron: 2mg
Pin Dill Pickle Potato Salad with Pickle Juice Creamy Herb Dressing here:
Skye says
WOW, this is soooo delicious, Megan! We did the dressing with sour cream and mayo and fresh mint, and added crispy bacon as well, and it is insanely good!!! Our new potato salad recipe for sure. Thank you so much!
Megan says
YAY, Skye! So glad to hear, and thanks so much for sharing your results!! <3 <3 (The bacon addition sounds lovely!)