Print

Dill Pickle Potato

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 2 reviews

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! 

  • Author: Leanne Ray, MS, RDN
  • 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

Scale
  • 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

  1. 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). 
  2. Meanwhile, make the dressing: add yogurt, mayonnaise, pickle juice, garlic and dill to a medium bowl and whisk. Add in pickles, stir to combine.
  3. 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. 

Equipment

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). 

Nutrition

Find it online: https://healthyishappetite.com/dill-pickle-potato-salad/