Dill pickle potato salad is the perfect punchy and flavorful twist on a classic. A homemade dill pickle ranch coats pillowy fingerling potatoes for an irresistible summer side dish. Pickle-lovers will go crazy for this!
Can we get some love for potato salad? It’s one of my favorite summer side dishes, with the caveat that there’s a little something special going on. Think curry, bleu cheese and bacon, or even a sweet potato version! For this recipe, I essentially combined two of my favorite things: potatoes and the flavor of dill pickle, which is quite the perfect match.
Besides just adding actual pickles, the homemade dressing is studded with pickle juice and fresh dill for even more of a flavor punch. If you can’t get enough dill pickle in your life, you will go absolutely crazy for this!
Here’s what you need to make this dill pickle potato salad:
Ingredients
- fingerling potatoes, I like the pop of color that the purple variety brings
- Greek yogurt (whole milk, plain)
- mayonnaise
- pickles + pickle juice (the best pickles!)
- garlic
- fresh dill
- minced red onion + celery (for crunch)
Steps to Making Potato Salad
Potatoes
- The first step is boiling the potatoes until perfectly fork-tender. A good rule of thumb is covering with water by about one inch. I found this to be about 8 cups of water. And don’t forget to salt the cooking water. It takes about 10-12 minutes for small potatoes like the ones pictured.
- Cool the potatoes before tossing with the remaining ingredients. You can either let them stand at room temperature or place in the refrigerator to speed this up.
Dressing
While the potatoes cook, make the dressing by whisking everything together in a large bowl. I normally love the food processor for extra smooth dressings, but I prefer leaving the minced pickles and flecks of fresh dill untouched here.
Note that you will not need all of the dressing, so save the rest to use for salad dressings throughout the week.
FAQs and Substitutions
Yes you can. Any waxy variety such as red or new potatoes would work great here since they tend to hold their shape a little better.
I haven’t tested this without the yogurt, but you could try using more mayonnaise or a vegan yogurt like Kite Hill in place of the dairy-based yogurt.
I love serving this with a simple grilled chicken or fish and some asparagus, burgers or pulled pork sandwiches.
Enjoy this modern take on a classic! If you love the flavor of dill pickle as much as I do, I know this one will bring joy all summer long.
More Big Flavor Summer Sides:
Dill Pickle Potato
Dill pickle potato salad is the perfect punchy and flavorful twist on the classic. A homemade dill pickle ranch coats pillowy fingerling potatoes for an irresistible summer side dish. Pickle-lovers will go crazy for this!ย
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Sides
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 24 oz bag fingerling potatoes, halved
- 1 tablespoon sea salt
- 1/2 cup whole milk plain Greek yogurt
- 3 tablespoons mayonnaise
- 1/4 cup pickle juice
- 1 clove garlic, grated
- 2 tablespoons minced fresh dill
- 2 tablespoons minced pickles
- 2 tablespoons minced red onion
- 2 tablespoons small diced celery
Instructions
- Add potatoes, salt and 6-8 cups water to a large stock pot or dutch oven and bring to a rolling boil. Lower heat to a gentle boil and continue to cook for 10-12 minutes or until potatoes are fork tender. Strain, then spread out on a plate or pan to cool (you can also place in the refrigerator to speed this up).ย
- Meanwhile, make the dressing: add yogurt, mayonnaise, pickle juice, garlic and dill to a medium bowl and whisk. Add in pickles, stir to combine.
- Once potatoes are cool, add some of the dressing (you won’t need it all), red onion and celery and toss until well coated. Season with additional salt if needed. Serve at room temperature.ย
Notes
- The equipment section above provides affiliate links to things I use often in my kitchen and love.
- Store in an airtight container in the refrigerator and enjoy within 3 days. Best served at room temperature (drizzle more dressing on top just before serving leftovers).ย
Nutrition
- Serving Size: 1/3 cup
- Calories: 153 calories
- Fat: 6 grams
- Carbohydrates: 21 grams
- Fiber: 2 grams
- Protein: 5 grams
Want More Plant-Forward Recipes?
Join my VIP list and I'll send you five reader favorites! Healthy, flavor-packed recipes. What's not to love about that?
Becky says
I wanted to give this version a try. I served it alongside Italian beef sandwiches. It was very good and I liked the emphasis on dill flavor. Maybe next time I would add cooked eggs so it would be more like my traditional potato salad.
Leanne says
Thank you!!
Jacob says
This is a must make for any summer BBQ! Great side for a lemon, dill, garlic Salmon!
Leanne says
Thank you for the comment and star rating! Glad you liked this one!