Tasty Red Potato Dill Pickle Salad

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Finding a crowd-pleasing potato salad recipe for summer barbecues and family gatherings can feel like a real challenge. After all, everyone seems to have their own opinion on what makes the perfect potato salad, and the classic mayo-based versions can get a bit boring after you’ve had them at every cookout since childhood.

That’s why this dill pickle potato salad is such a game-changer: it combines the familiar comfort of traditional potato salad with the tangy zip of dill pickles, making it a refreshing twist that gets people asking for the recipe at every potluck.

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Why You’ll Love This Potato Salad

Perfect make-ahead dish – You can prepare this potato salad a day in advance, and it actually tastes even better after the flavors have time to mingle in the fridge.
Tangy twist on a classic – The addition of dill pickles and their juice gives this potato salad a zesty kick that sets it apart from traditional versions.
Creamy texture – The combination of mayo and sour cream creates a rich, smooth dressing that coats every bite perfectly.
Quick preparation – With just 25-35 minutes of prep time, you can whip up this crowd-pleasing side dish for your next gathering or barbecue.
Simple ingredients – Everything you need can be found at your local grocery store, and you might already have most items in your kitchen.

What Kind of Potatoes Should I Use?

While this recipe calls for red potatoes, you’ve actually got several good options for making a great potato salad. Red potatoes and Yukon Golds are top choices because they’re waxy potatoes that hold their shape well after cooking and don’t turn mushy when mixed with dressing. Regular white potatoes will work too, but try to avoid russet potatoes since they tend to fall apart and can make your salad starchy. No matter which type you choose, make sure to cook them just until tender – you should be able to easily pierce them with a fork, but they shouldn’t be falling apart. For the best texture, let your cooked potatoes cool completely before mixing them with the other ingredients.

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Options for Substitutions

This potato salad recipe is pretty flexible and allows for several easy swaps:

Red potatoes: You can swap red potatoes with Yukon gold or white potatoes. Just avoid using russet potatoes as they can get too mushy when cooked.
Sour cream: Greek yogurt makes a great substitute for sour cream if you’re looking for a lighter option. You’ll still get that nice tangy flavor!
Mayonnaise: Not a mayo fan? Try using more sour cream or Greek yogurt instead. You can also use light mayonnaise, though the texture might be slightly different.
Fresh dill: If you don’t have fresh dill, use 1 teaspoon dried dill instead. The flavor won’t be quite as bright, but it’ll still work great.
Red onion: Sweet onion or white onion work fine here – just make sure to mince them well. Green onions can also work in a pinch.
Dill pickles: Pickle relish is a good substitute, or you can use chopped sweet pickles if you prefer less tang. Just remember to adjust the amount of pickle juice accordingly.
Fresh chives: No chives? Try using finely chopped green onion tops or even a bit more dill.

Watch Out for These Mistakes While Cooking

The biggest mistake when making potato salad is overcooking the potatoes – they should be fork-tender but still hold their shape, so start checking them around 12-15 minutes of boiling to prevent them from becoming mushy. A common error is mixing the potatoes while they’re still hot, which can break them down and create a gummy texture – instead, let them cool completely before combining with other ingredients. To keep your salad from becoming bland, add the pickle juice and seasonings gradually while the potatoes are still slightly warm, as they’ll absorb the flavors better at this stage. For the creamiest results, mix your dressing ingredients (mayo, sour cream, mustard) separately before folding them into the potatoes, and remember to taste and adjust seasonings just before serving since cold temperatures can dull flavors.

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What to Serve With Pickle Potato Salad?

This tangy potato salad is perfect for summer cookouts and pairs wonderfully with classic grilled foods. Try serving it alongside burgers, hot dogs, or grilled chicken – the creamy, pickle-y flavors complement smoky grilled meats really well. For a complete backyard BBQ spread, add some corn on the cob and a fresh coleslaw to the mix. If you’re bringing this to a potluck, it’s great next to other cold sides like pasta salad or a simple green salad with tomatoes and cucumbers.

Storage Instructions

Keep Fresh: This dill pickle potato salad needs to chill out in the fridge in an airtight container. It’ll stay fresh and tasty for up to 4 days. Pro tip: give it at least 2 hours in the fridge before serving – this lets all those yummy flavors mix and mingle together!

Make Ahead: Want to prep this ahead for a party? You can make it up to 24 hours in advance. Just hold off on adding the fresh herbs until right before serving to keep them looking and tasting their best. Give it a quick stir before serving to redistribute the dressing.

Food Safety: Since this salad contains mayo and eggs, don’t let it sit out at room temperature for more than 2 hours (or 1 hour if it’s a hot day over 90°F). When serving at outdoor events, try nestling your serving bowl in a larger bowl filled with ice to keep it cool.

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 1600-1800
Protein: 40-50 g
Fat: 130-140 g
Carbohydrates: 120-130 g

Ingredients

6 medium red potatoes, cooked, peeled, and cut into cubes
1/2 cup minced red onion
2 celery stalks, diced
4 hard-boiled eggs, peeled and chopped
3/4 cup chopped dill pickles (or use pickle relish)
1/3 cup fresh chives, chopped
1/2 cup sour cream
1 cup mayonnaise
1 tablespoon dijon mustard
1 tablespoon fresh dill, chopped
3 tablespoons pickle juice
Salt and black pepper, to taste
1/4 teaspoon paprika (optional)

Step 1: Prepare and Combine Main Ingredients

In a large bowl, combine the potatoes, red onion, celery, hard boiled eggs, dill pickles, chives, sour cream, mayonnaise, mustard, dill, and pickle brine.

These main ingredients will form the base of your delicious salad.