Dill Pickle Potato Salad

This Dill Pickle Potato Salad is perfect for a potluck, cookout, or to eat all by yourself! Loaded with pickles, dill and herbs!

Just like Egg Salad, Potato Salad was one of those things I grew up thinking I didn’t like. Mostly because it was bland, and warm from sitting out in the sun at a bbq.

Turns out, adding some seasoning and keeping it cold was the key! And maybe my taste buds just matured a bit too, who knows!

All I know is this is delicious and it’s my favorite potato salad of all time! In fact, I made this for family and friends and it lasted all of 10 minutes!

INGREDIENTS FOR Dill Pickle Potato Salad

• Potatoes – I prefer Yukon Golds for this. They have the best taste and texture for Potato Salad. I tested out large and baby sized potatoes and found no difference. However, larger ones are easier to peel since they are bigger so I opt for those.

• Vegan Mayo – I’m using Vegan Mayo for the base, but you could also try using some unsweetened Vegan Yogurt.
• Herbs – Dill is necessary, and Parsley and Chives help out too!
• Pickles – We’ll need some Dill Pickles obviously too! I recommend something like Clausen’s or Grillo’s if possible.
• Onions – I opted for Red Onions as the milder flavor is perfect for potato salad.
• Seasonings – The rest is pantry staples like Onion and Garlic Powder.

how to make Dill Pickle Potato Salad

You can either boil or microwave your potatoes. I prefer microwaving as it’s way faster!

To boil, cover your potatoes in cold water in a large pot. Bring to a boil, then lower the heat to medium and cook until fork tender, about 25 – 30 minutes.

To microwave, pierce the potatoes with a fork or knife a couple times, then add them to a microwave safe plate. Microwave on high for 5 minutes. Flip and microwave for another 3 – 5 minutes or until fork tender.

Cool potatoes by adding them to a bowl of ice water for 5 – 10 minutes.

Once cool enough to handle, cut them into planks. The skin should peel off easily by hand, but carefully use a knife or vegetable peeler if needed.

Slice the potatoes lengthwise in half or thirds and then cube it into bite sized chunks. Add to a bowl in the fridge to cool further.

While potatoes cool, make the dressing by adding everything into a bowl and stirring together. Taste and adjust seasoning.

Once potatoes are cold, pour over the dressing, and gently stir to combine. If you want a thicker dressing consistency, you can mash the potatoes once or twice. But if you prefer a chunkier potato salad, I would skip this step.

Taste and adjust for final seasoning. Store in an airtight container in the fridge. It’s even better the next day! Best eaten within 2 – 3 days.

Storage

Refrigerate in an airtight container, and eat within 3 days.

Other Recipes You’ll Dig!

• Tuna Salad
• Chicken Salad
• Macaroni Salad
• Egg Salad
• Breakfast Potatoes

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Dill Pickle Potato Salad

Thee Burger Dude

5 from 3 votes

Print Recipe Pin Recipe

Course Side Dish

Cuisine American

Servings 6 Servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 lbs Potatoes Yukon Gold

DRESSING

• 1 cup Vegan Mayo
• 1 Tbsp Dill Pickle Brine (or Vinegar)
• 1 – 2 Tbsp Dijon Mustard
• 1/2 cup Diced Pickles
• 1/2 cup Diced Red Onion
• 2 Tbsp Chopped Chives
• 2 Tbsp Chopped Dill
• 2 Tbsp Chopped Parsley
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• Salt & Pepper

Instructions

 

• You can either boil or microwave your potatoes. I prefer microwaving as it’s way faster!
• To boil, cover your potatoes in cold water in a large pot. Bring to a boil, then lower the heat to medium and cook until fork tender, about 25 – 30 minutes.
• To microwave, pierce the potatoes with a fork or knife a couple times, then add them to a microwave safe plate. Microwave on high for 5 minutes. Flip and microwave for another 3 – 5 minutes or until fork tender.
• Cool potatoes by adding them to a bowl of ice water for 5 – 10 minutes. Once cool enough to handle, cut them into planks. The skin should peel off easily by hand, but carefully use a knife or vegetable peeler if needed.
• Slice the potato planks lengthwise in half or thirds depending on size of potato. Then cube into bite sized chunks. Add to a bowl in the fridge to cool further for about 15 minutes.
• While potatoes cool, make the dressing by adding everything into a bowl and stirring together. Taste and adjust seasoning.
• Once potatoes are cold, pour over the dressing, and gently stir to combine. If you want a thicker dressing consitency, you can mash the potatoes once or twice. But if you prefer a chunkier potato salad, I would skip this step.
• Taste and adjust for final seasoning. Store in an airtight container in the fridge. It’s even better the next day! Best eaten within 2 – 3 days.

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