Creamy Dill Pickle Potato Salad is the perfect side dish for serving at your next BBQ. This salad is creamy, tangy and can be served with any type of BBQ. The addition of pickles takes this potato salad to a new level.
Usually, we only serve potato salad made with mashed potatoes. But when I tried this recipe for a change and to save time, the whole family loved it. This salad has quickly become a family favourite.
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Ingredients For Creamy Dill Pickle Potato Salad
The ingredients for this dish are simple and are mostly the basic ingredients for a potato salad, with the exception of pickles.
- Potatoes. When making this recipe, our choice of potato is usually small red potatoes. They hold their shape after cooking to they hold up well for this dish.
- Mayonnaise. Full-fat, or low-fat, both varieties work for this recipe.
- Hard-Boiled Eggs. Whole, large eggs that have been hard boiled and cooled.
- Dill Pickles. Our go-to are crunchy dill pickles, like our Homemade Pickles.
- Dill Pickle Juice. We use the juice straight out of the pickle jar.
- Dried Dill.
- Green Onion.
- Salt.
- Pepper.
How To Serve Potato Salad
Creamy Dill Pickle Potato Salad should be served cold. The salad can be made the night before, covered and stored in the fridge until ready to serve.
Serve this potato salad at a BBQ. It makes a great side dish to serve with a simple BBQ of burgers and hot dogs, but can also be served with brisket, pulled pork sandwiches, or ribs.
Potato salad is also great for picnics and a day at the beach. Pack the salad in a container with a tight fitting lid and keep it in the cooler. When ready to serve, keep the potato salad out of direct sunlight if possible and don’t keep it out in the heat for longer than necessary to serve it.
Storing Leftover Potato Salad
Leftover potato salad should be refrigerated in an air tight container and used within 3 days.
This type of salad does not freeze well since mayonnaise tends to break down when frozen and changes its consistency, making the potato salad watery.
Creamy Dill Pickle Potato Salad
Ingredients
- 3 pounds mini red potatoes
- 5 hard boiled eggs, cooled, peeled and chopped
- 1 cup diced dill pickles
- 3 green onions, finely chopped
- 1½ cup mayonnaise
- 3 Tbsp pickle juice
- 2 tsp dried dill
- 1 tsp sea salt
- 1 tsp black pepper
Instructions
- Wash and dice potatoes into small cubes.
- Boil potato cubes in salted water until tender but still firm.
- Drain potatoes and allow to cool to room temperature.
- Place potatoes in a large bowl with eggs, diced pickles, and green onions. Stir to combine.
- In a small bowl, whisk together mayonnaise, pickle juice, dried dill, salt and pepper.
- Pour mayonnaise mixture over potatoes and stir to coat.
- Cover and refrigerate for at least one hour or until completely chilled.
- Serve cold.
