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a large cream serving bowl filled with potato salad garnished with fresh dill and dill pickles

Dill Pickle Potato Salad

  • Author: Elizabeth Van Lierde
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour and 10 mins
  • Yield: 8-10 servings 1x
  • Category: Side Dishes
  • Method: Stove Top
  • Cuisine: American


This easy Dill Pickle Potato Salad is loaded with texture and flavor, making the perfect side dish for your summer BBQs. Tender potatoes, crisp celery, fluffy hard-boiled eggs, and mouthwatering dill pickles are all tossed in a mayo-based dressing and then chilled for the ultimate melding of flavors. Serve this dill potato salad with your cookout entree and it’ll surely be a hit!



2 lbs baby red potatoes, cut in half or quartered

½ red onion, finely diced

4 celery stalks, finely diced

⅔ cup dill pickles, finely diced

3 hard boiled eggs, chopped

1 1/2 cup mayonnaise

2 tbs dijon mustard

2 tbsp pickle juice (from the jar)

⅓ cup sweet relish

¼ cup fresh dill, chopped

1 tsp garlic powder

2 tsp kosher salt

Cracked black pepper


  1. Wash potatoes and cut into halves or quarters to get about 1 inch pieces. (we left the skin on for more texture and flavor, peel if desired) 
  2. Place the potatoes into a large pot and cover with water. Add a large pinch of kosher salt and bring the water to a rolling boil. Reduce heat to medium high and cook potatoes for 10-12 minutes or until they are fork tender. 
  3. While the potatoes are boiling, prepare the dressing ingredients. 
  4. For the dressing: In a medium bowl mix together mayonnaise, dijon mustard, pickle juice, relish, dill, garlic powder, kosher salt and a few turns of cracked black pepper. 
  5. Once the potatoes are fork tender, remove from the pot and drain into a colander. Place the potatoes onto a baking sheet evenly. This will allow them to cool a bit faster. You can also place the potatoes into the refrigerator to speed up the cooling process.
  6. Once the potatoes are no longer warm. Add them to a large mixing bowl. Add in dill pickles, egg, red onion, and celery. Pour the dressing on top and mix together until the potato salad is evenly coated. Taste test for salt and pepper and adjust as desired. 
  7. Cover potato salad and refrigerate for a few hours to marry the flavors together. Garnish with extra fresh dill and a few chopped pickles if desired. 


Storage: Your dill pickle potato salad will last 3-4 days in the refrigerator in an airtight container. 

Keywords: dill potato salad, dill pickle potato salad, pickle potato salad