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Dill Pickle Potato Salad Recipe

Dill Pickle Potato Salad Recipe

Learn how to make the best homemade dill pickle potato salad with this easy baking recipe. Featuring crisp potatoes, tangy pickles, and a creamy dressing infused with fresh dill, this foolproof recipe delivers the perfect balance of flavors and textures for your next gathering.
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
15 mins
Serves:
6 servings
An overhead shot of a rustic white ceramic bowl filled with Dill Pickle Potato Salad, showcasing chunks of golden potatoes interspersed with bright green dill sprigs and pickle pieces. Soft natural light highlights the creamy texture of the dressing, with tiny specks of black pepper and paprika visible throughout. The bowl rests on a weathered wooden table alongside a vintage serving spoon, with scattered fresh dill and pickle slices artfully arranged around the edges. Small drops of dressing cling to the sides of the bowl, emphasizing the rich, tangy nature of this dish.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 kg waxy potatoes (such as Charlotte or Jersey Royals)</li><li class="ingredients-single-item">200g dill pickles, chopped</li><li class="ingredients-single-item">3 tablespoons pickle brine (from the jar)</li><li class="ingredients-single-item">120g mayonnaise</li><li class="ingredients-single-item">60g sour cream</li><li class="ingredients-single-item">1 tablespoon Dijon mustard</li><li class="ingredients-single-item">1 small red onion, finely diced</li><li class="ingredients-single-item">3 tablespoons fresh dill, chopped</li><li class="ingredients-single-item">2 tablespoons fresh chives, chopped</li><li class="ingredients-single-item">1 teaspoon paprika</li><li class="ingredients-single-item">½ teaspoon garlic powder</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:
🔥 Calories:
🥑 Fat:
🧈 Saturated Fat:
🍞 Carbohydrates:
🍭 Sugar:
🍗 Protein:
🫀 Cholesterol:
🧂 Sodium:

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Large baking tray</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Fork (for testing potato doneness)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (180°C fan/gas mark 6). Wash the potatoes thoroughly but leave the skins on for extra texture and nutrition. Cut the potatoes into 2.5cm chunks of similar size to ensure even cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Line a large baking tray with parchment paper. Spread the potato chunks in a single layer on the tray, leaving space between them to allow steam to escape, which helps create a better texture than boiling.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Bake the potatoes for 15-20 minutes until they're tender when pierced with a fork but still holding their shape. Baking rather than boiling concentrates the potato flavor and prevents them from becoming waterlogged.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the potatoes are baking, prepare the dressing. In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, pickle brine, garlic powder, and paprika. Whisk until smooth and well incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the chopped dill pickles, red onion, fresh dill, and chives to the dressing, stirring to combine. The acidity in the pickle brine helps to cut through the richness of the mayo and sour cream, creating a balanced dressing.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once the potatoes are done, remove from the oven and let them cool for about 10 minutes. They should be warm but not hot when you add them to the dressing – this crucial temperature allows the potatoes to absorb more flavor without breaking down.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently fold the warm potatoes into the dressing mixture until evenly coated. Be careful not to overmix, as this can break the potatoes and make the salad mushy.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Season with salt and freshly ground black pepper to taste, keeping in mind that the pickles and brine already contribute saltiness to the dish.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the best flavor development, cover the potato salad and refrigerate for at least 2 hours before serving. This resting time allows all the flavors to meld together beautifully. The salad can be made up to 24 hours in advance, making it perfect for meal prep.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Before serving, give the potato salad a gentle stir and adjust the seasoning if necessary. Garnish with additional fresh dill and a light sprinkle of paprika for a beautiful presentation.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Dill Pickle Potato Salad Recipe?

This recipe uses waxy potatoes, dill pickles, pickle brine, mayonnaise, sour cream, Dijon mustard, red onion, fresh dill, chives, paprika, garlic powder, salt and pepper. The combination creates a perfect balance of creamy, tangy and herby flavours.

How to cook Dill Pickle Potato Salad Recipe at home?

Learn how to cook Dill Pickle Potato Salad Recipe by baking potato chunks instead of boiling them for better flavour and texture. After baking, fold the warm potatoes into a creamy dressing made with mayo, sour cream, pickle brine and herbs. Chill for at least 2 hours before serving to allow the flavours to develop fully.

Why is baking potatoes better than boiling them for potato salad?

Baking potatoes concentrates their natural flavour and prevents them from becoming waterlogged, which can happen when boiling. The dry heat of the oven creates a better texture while allowing the potatoes to absorb more dressing flavours when mixed while still warm.

Can I make this potato salad ahead of time for a picnic or barbecue?

Absolutely! This potato salad actually improves when made ahead, as the flavours have time to meld. You can prepare it up to 24 hours in advance and store it in the refrigerator. Just give it a gentle stir before serving at your outdoor gathering.

What makes pickle brine an essential ingredient in this recipe?

Pickle brine adds a crucial tangy depth that elevates the entire dish. It cuts through the richness of the mayonnaise and sour cream while infusing the dressing with dill pickle flavour. That acidity creates a more balanced and interesting potato salad than traditional versions.

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Wash the potatoes thoroughly but leave the skins on for extra texture and nutrition. Cut the potatoes into 2.5cm chunks of similar size to ensure even cooking." }, { "@type": "HowToStep", "name": "Bake potatoes", "text": "Line a large baking tray with parchment paper. Spread the potato chunks in a single layer on the tray, leaving space between them to allow steam to escape, which helps create a better texture than boiling." }, { "@type": "HowToStep", "name": "Cook potatoes", "text": "Bake the potatoes for 15-20 minutes until they're tender when pierced with a fork but still holding their shape. Baking rather than boiling concentrates the potato flavor and prevents them from becoming waterlogged." }, { "@type": "HowToStep", "name": "Make dressing", "text": "While the potatoes are baking, prepare the dressing. In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, pickle brine, garlic powder, and paprika. 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Be careful not to overmix, as this can break the potatoes and make the salad mushy." }, { "@type": "HowToStep", "name": "Season", "text": "Season with salt and freshly ground black pepper to taste, keeping in mind that the pickles and brine already contribute saltiness to the dish." }, { "@type": "HowToStep", "name": "Chill", "text": "For the best flavor development, cover the potato salad and refrigerate for at least 2 hours before serving. This resting time allows all the flavors to meld together beautifully. The salad can be made up to 24 hours in advance, making it perfect for meal prep." }, { "@type": "HowToStep", "name": "Serve", "text": "Before serving, give the potato salad a gentle stir and adjust the seasoning if necessary. Garnish with additional fresh dill and a light sprinkle of paprika for a beautiful presentation." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sophia Martinez", "datePublished": "2024-05-10", "reviewBody": "This potato salad has the perfect balance of tangy and creamy! The baking method really does make a difference in the texture. My husband who usually avoids potato salad had three servings!", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-05-15", "reviewBody": "I brought this to our neighborhood potluck and everyone wanted the recipe! The dill flavor absolutely pops and the pickle brine in the dressing is genius. Will be making this all summer long.", "name": "Potluck Superstar", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Popescu", "datePublished": "2024-04-28", "reviewBody": "The pickles add such amazing crunch and tang! I was skeptical about baking rather than boiling the potatoes, but the texture was so much better. This is now my go-to potato salad recipe.", "name": "Incredible Texture", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Nielsen", "datePublished": "2024-05-02", "reviewBody": "Made this twice in one week! The first time for a family dinner and then again because everyone loved it so much. The chilling time is definitely worth it - the flavors develop beautifully.", "name": "Worth The Wait", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amara Okafor", "datePublished": "2024-05-20", "reviewBody": "This recipe converted the pickle-haters in my family! The balance of flavors is perfect, and I love that the recipe uses the pickle brine instead of wasting it. The fresh herbs make all the difference.", "name": "Family Favorite Now", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/dill-pickle-potato-salad-recipe" }
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