This dill pickle potato salad has quickly become a favourite around our home. Slightly creamy, a little tangy, with a hint of spice. Make it ahead of time and pull it out when it's time to eat.
Perfect for casual get-togethers and ideal for summertime barbecues. Delicious paired alongside your favourite grilled dishes. Try it with ribs, skewers, burgers, steaks, chicken, fish, or just grilled vegetables!
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Why We Love This Recipe
- The Warm Dressing Method: Tossing the potatoes with dressing while warm ensures they absorb maximum pickle flavour right to the core.
- Perfect Texture Balance: Crunchy celery and red onions provide an excellent contrast to the tender, creamy red potatoes.
- Ideal for Meal Prep: This salad tastes even better after a few hours in the fridge, making it fantastic for stress-free entertaining.
- Built-in Leftover Plan: The recipe makes extra dressing, meaning your leftovers will never dry out.
Ingredients
For the Salad
- Red-skinned potatoes
- Dill pickles
- Celery
- Red onion
- Fresh chives
- Chive flowers, optional
For the Dressing
- Mayonnaise
- Olive oil
- Pickle juice
- Apple cider vinegar
- Dijon mustard
- Salt
- Pepper
- Cayenne pepper
See recipe card below for quantities.
Instructions
Boil the Potatoes
Place the quartered red potatoes into a large pot of salted water. Bring to a boil and cook until they are just tender when pierced with a fork, approximately 15 minutes. Be careful not to overcook them so they do not break apart.
Mix the Dressing
While the potatoes are boiling, add all the dressing ingredients into a jar with a tight-fitting lid. Shake vigorously until smooth and completely emulsified.
The First Toss (Warm Infusion)
Drain the potatoes thoroughly and transfer them to a large mixing bowl. Sprinkle with a tiny pinch of extra salt. While the potatoes are still warm, pour ⅓ cup (80 mL) of the shaken dressing directly over them. Toss gently to coat, then set aside to cool completely at room temperature.
➡️What is Warm Potato Infusion? Pouring an acidic dressing over potatoes while they are still warm causes them to absorb the liquid like a sponge. As the potatoes cool, the starches trap the tangy pickle juice and vinegar inside, ensuring every single bite is flavorful rather than just coated on the outside.
Combine the Salad
Once the potatoes are cold, add the chopped dill pickles, diced celery, and thinly sliced red onions to the bowl. Pour another ½ cup (120 mL) of the dressing over the mixture and fold everything together gently.
Chill
Cover the bowl and place it in the refrigerator for at least 2 hours before serving. This time allows the flavours to meld and chill thoroughly.
Garnish and Serve
Just before serving, stir the salad gently. Top with the fresh chopped chives and optional chive flowers. Serve the remaining dressing in a small pitcher on the side. (Extra dressing is also great for reviving any leftovers the next day)
Tips, Substitutions & Serving Suggestions
- Potato Options: Red skinned potatoes hold their shape beautifully for salads. If you prefer a creamier, more buttery bite, Yukon Gold potatoes make an excellent alternative.
- Managing the Heat: The single teaspoon of cayenne pepper gives this salad a subtle background warmth. If you are sensitive to spice, reduce the amount to ¼ teaspoon (1¼ mL) or substitute it with smoked paprika for a mild, savoury depth.
- Reviving Leftovers: Potatoes naturally absorb moisture as they sit in the fridge overnight. If your leftovers look a bit dry the next day, simply splash a couple of tablespoons of the reserved dressing over the salad and toss gently to restore the original creamy texture.
- Serving Pairings: This tangy side dish cuts through rich, savory meats perfectly. Serve it alongside reverse-seared steaks, juicy smash burgers, grilled chicken skewers, or seasoned grilled vegetables
Love This Dill Pickle Potato Salad? Try These Recipes Next:
- Brown Butter Potato Salad with Leeks and Pickled Shallots
- Crispy Smashed Potato Salad with Avocado Dressing
- New Potato & Bean Salad
📖 Recipe
Dill Pickle Potato Salad
Ingredients
For the Salad
- 2 lbs red skinned potatoes 907 g, cut into bite-sized pieces (quartered)
- ½ cup dill pickles 120 mL, sliced or chopped
- 1 cup diced celery 240 mL
- ½ -¾ cup red onion, thinly sliced 120 mL to 180 mL
- 2 tablespoon fresh chives 30 mL fresh chives, chopped
- Chive flowers for garnish optional
For the Dressing
- ½ cup mayonnaise 120 mL
- ¼ cup olive oil 60 mL
- ½ cup pickle juice 120 mL
- 2 tablespoon apple cider vinegar 30 mL
- 1 tablespoon Dijon mustard 15 mL
- ¼ teaspoon salt 1¼ mL
- ½ teaspoon pepper 2½ mL
- 1 teaspoon cayenne pepper (or less to taste) 5 mL
Instructions
- Boil the Potatoes: Place the quartered red potatoes into a large pot of salted water. Bring to a boil and cook until they are just tender when pierced with a fork, approximately 15 minutes. Be careful not to overcook them so they do not break apart.
- Mix the Dressing: While the potatoes are boiling, add all the dressing ingredients into a jar with a tight-fitting lid. Shake vigorously until smooth and completely emulsified.
- The First Toss (Warm Infusion): Drain the potatoes thoroughly and transfer them to a large mixing bowl. Sprinkle with a tiny pinch of extra salt. While the potatoes are still warm, pour ⅓ cup (80 mL) of the shaken dressing directly over them. Toss gently to coat, then set aside to cool completely at room temperature.
- Combine the Salad: Once the potatoes are cold, add the chopped dill pickles, diced celery, and thinly sliced red onions to the bowl. Pour another ½ cup (120 mL) of the dressing over the mixture and fold everything together gently.
- Chill: Cover the bowl and place it in the refrigerator for at least 2 hours before serving. This time allows the flavours to meld and chill thoroughly.
- Garnish and Serve: Just before serving, stir the salad gently. Top with the fresh chopped chives and optional chive flowers. Serve the remaining dressing in a small pitcher on the side. (Extra dressing is also great for reviving any leftovers the next day)
- 💬Tried this Recipe? We'd really appreciate a rating and quick review! It helps more home cooks find the recipe, and we love hearing what you think.
Video
Notes
Tips, Substitutions & Serving Suggestions
- Potato Options: Red-skinned potatoes hold their shape beautifully for salads. If you prefer a creamier, more buttery bite, Yukon Gold potatoes make an excellent alternative.
- Managing the Heat: The single teaspoon of cayenne pepper gives this salad a subtle background warmth. If you are sensitive to spice, reduce the amount to ¼ teaspoon (1¼ mL) or substitute it with smoked paprika for a mild, savoury depth.
- Reviving Leftovers: Potatoes naturally absorb moisture as they sit in the fridge overnight. If your leftovers look a bit dry the next day, simply splash a couple of tablespoons of the reserved dressing over the salad and toss gently to restore the original creamy texture.
- Serving Pairings: This tangy side dish cuts through rich, savoury meats perfectly. Serve it alongside reverse-seared steaks, juicy smash burgers, grilled chicken skewers, or seasoned grilled vegetables
10Daysofgrilling
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