Creamy, tangy, and packed with flavor, this potato salad with egg and pickles is the perfect side dish for BBQs and picnics! Made with tender potatoes, zesty dill pickles, and a creamy mayo and sour cream dressing, it’s a must-try summer salad. Serve it chilled for a refreshing, crowd-pleasing side dish!
Try this cucumber salad with greek yogurt too if you like the idea of creamy but lightened up salads.
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About Dill Pickle Potato Salad
Cold potato salads as a side dish for an outdoors cookout or barbecue start showing up as soon as the heat sets in, and even though it's just April, I thought I would share my favorite version: a creamy potato salad with sour cream and dill pickles. It is a recipe you absolutely need in your life this summer:) I will be making this on repeat, most certainly!
The sour cream and dill pickles add a zesty edge to this salad that's a little different from your regular potato salad with just mayo.
Because it tastes absolutely amazing with hot dogs, burgers, fried chicken or beef kabobs, it is perfect for all those potlucks, backyard parties or barbecues. And because it is a cold, make-ahead salad that you can whip up a day in advance (and keep in the fridge until ready to eat), it will quickly become your best friend when it comes to salads!
Ingredients + Notes
1. Potatoes: Red potatoes are my choice of potatoes for the salad because they have a firm texture and thin skins that you have the option of keeping on if you don't want to go to the trouble of peeling them. Unlike russets, red potatoes hold their shapes and don't fall apart when mixed with dressing. Good enough reasons for using them, right? You can use Yukon Gold potatoes too in a pinch.
2. Onions and celery: Add the much needed crunch in a potato salad.
3. Eggs: Add a protein boost and a creamy texture, not to mention a familiar comforting taste.
4. Dill pickles: Dill pickles enhance the overall taste of the salad as they add a subtle zesty kick.
5. Fresh dill: Brings a burst of freshness and herby flavor to the salad along with green pops of colour. Sub with chives or even parsley if you so wish.
Dressing Ingredients
Instructions
1. Cook the potatoes
- Wash the potatoes thoroughly to get rid of the dirt that might be clinging to them.
- Put them in a saucepan filled with cold tap water + salt and bring the pan to a boil on high heat.
- When the water starts boiling, reduce the heat to medium and allow the potatoes to simmer until you can easily pierce the potato flesh with a fork. The potatoes should be tender but not mushy. This will take about 20 minutes on the stovetop.
- Take the potatoes out of the water and allow them to cool down a bit. Then, peel off the skins and cut them into bite-sized cubes.
2. Cook the eggs
- While the potatoes are cooking, take another saucepan and put the eggs in it. Pour cold water over the eggs so that the water covers the eggs completely. Bring the water to a boil on high heat, then reduce the heat.
- Simmer the eggs for about 2 minutes, then turn off the heat and cover the saucepan. Let the eggs sit in the hot water for about 10 minutes.
- Transfer the eggs to ice cold water to stop the cooking and make peeling them easier.
- Peel and chop them roughly to prepare them for the salad.
Top time-saving tip
Use an instant pot if you have one for cooking the potatoes and eggs at the same time. Both the potatoes and eggs will get cooked together... quickly and with zero hassle!
- Put the potatoes in the steel insert of your instant pot and pour water over them so they are submerged.
- Position a stainless steel trivet in the water and place the eggs on it.
- Secure the lid and pressure cook for 4 minutes on high, making sure the steam release vent is closed.
- When the timer beeps, wait 5 minutes before opening the pot and remove the eggs and potatoes. That's it!
3. Make the dressing
Put the dressing ingredients (mayonnaise, sour cream, mustard, minced garlic, salt, pepper, and brine from the dill pickles) in a bowl and whisk together to make the dressing.
4. Assemble the salad
- Put the potatoes, eggs, onions, celery, dill pickles and fresh chopped dill in a large salad bowl and pour the dressing over them. Fold in the dressing gently, taking care not to break the potatoes too much.
- Cover the bowl with cling foil and keep in the fridge for at least an hour or more. Serve cold with your favorite main dish.
Top Tips
1. Try to choose similar sized potatoes so they cook evenly.
2. Don't overcook the potatoes otherwise you will get a mashed potato salad. You want tender potatoes that are cooked through but which still retain their shape.
3. Allow the potatoes and eggs to come to cool down and come to room temperature before you add the dressing to them.
4. Do allow some chilling time before you serve the salad. This allows the flavors to meld together. Plus, a cold potato salad is very satisfying and refreshing when paired with piping hot off-the-grill food.
4. Save some black pepper and fresh dill for garnishing just before serving the salad.
More summer salads to try
- Bean pasta salad
- Spinach and arugula salad
- Strawberry cucumber salad
- Peach watermelon salad (without feta)
- Rustic Italian tomato salad
Did you try this potato salad recipe? Do leave a recipe rating and review in the comments section below.
Potato Salad with Dill Pickles
Equipment
- 2 saucepans or instant pot for cooking the potatoes and eggs
- large mixing bowl
Ingredients
Main Ingredients
- 2.5 lbs red potatoes 5-6 medium sized potatoes
- 4 eggs
- ¾ cup red onions finely chopped
- ½ cup celery 1 medium-sized celery rib
- ¾ cup dill pickles chopped
- 3 tablespoon fresh dill chopped
Dressing Ingredients
- ¾ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoon Dijon mustard
- 2 cloves garlic minced or finely chopped
- 2 tbsp pickle brine
- salt to taste
- pepper to taste
Instructions
Prepare the main ingredients
- Boil the potatoes until they are fork tender. Peel and chop evenly into bite-sized pieces. Keep aside.
- Cook the eggs until hard boiled. Peel and chop roughly, and keep aside.
- Chop finely the red onion, celery, dill pickles and fresh dill.
Make the marinade
- Put all the ingredients listed under 'marinade ingredients' in a bowl and whisk to get a smooth marinade.
Assemble the salad
- Put all the main ingredients (potatoes, eggs, onions, celery, dill pickles, and fresh dill) in a large salad bowl and pour the prepared dressing over them. Fold in the dressing gently without breaking the potatoes.
Chill in the refrigerator
- Cover the bowl with cling foil and keep in the fridge for at least an hour or more. Take out the bowl 15 minutes before serving and serve it cold with your favorite main dish.
Notes
- Try to choose similar sized potatoes so they cook evenly.
- Don't overcook the potatoes otherwise you will get a mashed potato salad. You want fork-tender potatoes that are cooked through but which still retain their shape.
- Allow the potatoes and eggs to come to cool down and come to room temperature before you add the dressing to them.
- Do allow some chilling time before you serve the salad. This allows the flavors to meld together, so it tastes better.
- Save some black pepper and fresh dill for garnishing just before serving the salad!
- You can prepare the salad 24 hours before you plan on serving it. It stays good in the refrigerator for this amount of time.
- For detailed instructions on how to cook the potatoes and eggs, see the body of the post. It also has instant pot instructions.
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