Why I Fell in Love with Potato salad with dill and pickles
Growing up, Potato salad with dill and pickles was always on the table at summer cookouts and family picnics. But the version I remember as a child? Heavy on the mayo, short on flavor. That all changed one Sunday afternoon when I visited a friend’s house, and their mom served this incredibly zesty potato salad with dill and pickles. The herbs were fresh, the pickles were punchy, and the balance was unforgettable.
Over the years, this Dill Pickle Potato Salad Recipe became my go-to for potlucks, and it’s now a favorite at home. What sets it apart is the brightness the dill brings to the creamy base and how the pickles cut through the richness with just enough bite. It’s more than just a side dish—this salad has character.
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How dill and pickles transform the classic recipe
Using dill and pickles in potato salad might sound simple, but their impact is anything but. Fresh dill adds a clean, aromatic quality that elevates even the most basic potato. Pickles, on the other hand, deliver a satisfying crunch and briny acidity that balances the creaminess of the dressing. Together, they give this dish a lively twist that keeps people coming back for more.
If you’ve ever found traditional potato salad bland or too heavy, you’ll love how this version feels refreshing yet hearty. It complements grilled meats, sandwiches, or even a slice of quiche. You can even serve it alongside Spicy Dill Pickles for an extra kick that elevates the entire meal. And since the ingredients are so flexible, you can tweak it to suit your taste without losing that craveable flavor profile.
The essential ingredients for Potato Salad with Dill and Pickles
o make this Potato salad with dill and pickles truly shine, it’s important to get your ingredient ratios just right. Below is a quick-reference table showing the quantities needed for a small gathering versus a larger crowd. Whether you’re serving four or hosting a backyard barbecue, these amounts will help you nail the perfect balance of creaminess, crunch, and flavor.
| Ingredient | Large Batch (Serves 8–10) |
|---|---|
| Baby potatoes | 3 lbs |
| Mayonnaise | 2/3 cup |
| Crème fraîche or sour cream | 1/2 cup |
| Dijon mustard | 2 tablespoons |
| Fresh dill (chopped) | 1/4 cup |
| Dill pickles (chopped) | 1 cup |
| Pickle juice | 2 tablespoons |
| Red onion or scallions | 1/2 cup (finely chopped) |
| Apple cider vinegar (optional) | 2 teaspoons |
| Salt | To taste |
| Black pepper | To taste |
Instructions for Making Potato salad with dill and pickles
- Prep the potatoes: Wash and scrub the baby potatoes. Cut them in half if they’re large, then place them in a pot of heavily salted cold water. Bring to a boil and cook until fork-tender, about 10–15 minutes. Drain and let them sit warm in the colander.
- Fry the pancetta (optional): While the potatoes cook, fry pancetta or bacon in a small pan until crispy. Drain on paper towels and set aside.
- Make the dressing: In a large bowl or jar, combine mayonnaise, crème fraîche, Dijon mustard, pickle juice, salt, and black pepper. Whisk until smooth and creamy.
- Dress the potatoes while warm: Place the warm potatoes in a large mixing bowl. Pour the dressing over them and toss gently to coat. Warm potatoes soak in more flavor.
- Add flavor: Fold in the chopped dill pickles, red onion (or scallions), and fresh dill. If using pancetta, mix it in now for a smoky crunch.
- Let it rest: Cover and refrigerate for at least 30 minutes to let the flavors meld. This salad can also be served at room temperature after a short rest.
- Taste and adjust: Before serving Potato salad with dill and pickles, taste and adjust seasoning with more salt, pepper, or a splash of vinegar if needed.
- Serve and enjoy: Top with extra dill and a few dill pickle slices for presentation. Serve chilled or at room temperature.
Serving and Storing Potato salad with dill and pickles
How to serve this salad for any occasion
This Potato salad with dill and pickles is incredibly versatile, making it a must-have at everything from casual cookouts to holiday potlucks. It pairs beautifully with grilled meats like burgers, chicken, or sausages. It’s also a fantastic side dish for sandwiches, wraps, or quiches—anything that needs a creamy, tangy complement.
Want to take Potato salad with dill and pickles to the next level? Serve it slightly warm with a drizzle of olive oil and a soft-boiled egg on top for a rustic brunch side. For larger gatherings, garnish with extra fresh dill and a few thinly sliced pickles on top for visual appeal. It not only tastes good—it looks fresh and inviting.
You can even serve Potato salad with dill and pickles as part of a picnic spread with cold roast chicken, fresh fruit, and iced tea. Its zesty bite and creamy texture make it a standout among traditional sides, and it holds up well even when served at room temperature.
How to store and make ahead for fresh flavor
One of the best parts about this recipe is how well it stores. Potato salad with dill and pickles can be made a day ahead, which actually improves the flavor. Just cover it tightly in an airtight container and refrigerate. The salad will stay fresh for up to 3–4 days.
If you’re prepping it in advance, hold off on adding crispy elements like pancetta or extra dill until just before serving to preserve texture and brightness. If the salad thickens too much after chilling, stir in a spoonful of mayo or a splash of milk to loosen it up.
For food safety, if the Potato salad with dill and pickles is being served outdoors, avoid letting it sit out for more than 2 hours. Use a chilled serving bowl or nest it in a bowl of ice to keep it cool during events.
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FAQ
What are the 4 ingredients in potato salad?
At its simplest, classic potato salad includes potatoes, mayonnaise, mustard, and seasonings. But this version adds dill and pickles for more complexity, plus extras like sour cream and onion to build flavor.
Can you add dill to potato salad?
Yes, and you should! Fresh dill brightens up the salad with a herby, slightly citrusy note. It pairs perfectly with creamy dressings and the salty tang of pickles.
What to add to potato salad to make it taste better?
Add acidity and texture. Dill pickles, pickle juice, mustard, and fresh herbs like dill or parsley bring the flavor to life. A touch of vinegar or crispy bacon can also add depth and contrast.
Is it a good idea to mix dill pickles into potato salad?
Yes, it’s a fantastic idea! Dill pickles bring a briny crunch and sharp flavor that cuts through the creaminess of the salad. Their bold taste livens up each bite and adds the kind of zing that makes this dish unforgettable.
Conclusion
Potato salad with dill and pickles is the fresh, flavorful upgrade your summer meals have been waiting for. With every bite, you get creamy richness, bright herbs, and that addictive pickle crunch. Whether you’re prepping for a picnic or just want something bold and refreshing on the side, this version delivers. Don’t be surprised if it becomes your new go-to dish for gatherings it’s that good.
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Potato salad with dill and pickles recipe
- Total Time: 30 minutes (plus optional chilling time)
- Yield: 8–10 servings 1x
Description
This creamy, tangy potato salad with dill and pickles is the perfect side dish for picnics, BBQs, or casual gatherings. Baby potatoes are tossed with a luscious dressing made of mayo, crème fraîche, and mustard, then mixed with crunchy pickles, fresh dill, and optional crispy pancetta.
Ingredients
- 3 lbs baby potatoes
- 2/3 cup mayonnaise
- 1/2 cup crème fraîche or sour cream
- 2 tablespoons Dijon mustard
- 1/4 cup fresh dill, chopped
- 1 cup dill pickles, chopped
- 2 tablespoons pickle juice
- 1/2 cup red onion or scallions, finely chopped
- 2 teaspoons apple cider vinegar (optional)
- To taste salt
- To taste black pepper
Instructions
- rep the potatoes:
Wash and scrub the baby potatoes. Cut them in half if large, and place in a pot of heavily salted cold water. Bring to a boil and cook until fork-tender, about 10–15 minutes. Drain and keep warm. - Fry the pancetta (optional):
While the potatoes cook, fry pancetta or bacon until crispy. Drain on paper towels and set aside. - Make the dressing:
In a large bowl, whisk together mayonnaise, crème fraîche, Dijon mustard, pickle juice, salt, and black pepper until smooth and creamy. - Dress the potatoes while warm:
Add the warm potatoes to a large bowl. Pour the dressing over them and gently toss to coat thoroughly. -
Add flavor:
Fold in the chopped dill pickles, red onion (or scallions), and fresh dill. Mix in the pancetta if using. - Let it rest:
Cover and refrigerate for at least 30 minutes, or serve at room temperature after a short rest. -
Taste and adjust:
Before serving, taste and adjust with more salt, pepper, or a splash of vinegar if needed. - Serve and enjoy:
Garnish with extra dill and sliced pickles. Serve chilled or at room temperature.
Notes
-
For a vegetarian version, omit the pancetta
-
The salad tastes even better after a few hours in the fridge.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: American, Picnic
Keywords: potato salad, dill, pickles, creamy potato salad, picnic side, BBQ salad