Is traditional potato salad getting a little boring? This Dill Pickle Potato Salad is a perfect option for a potluck, cookout, or to eat all by yourself! The perfect BBQ salad. Tangy dill pickles, tender new potatoes and loads of fresh herbs and peas all in a delicious dill pickle dressing.

Questions about Dill Pickle Potato Salad

Do dill pickles belong in potato salad? 

Yes! Dill pickles add tang and crunch that balance the creamy mayo and sour cream, giving the salad tons of flavor.

Can I make this potato salad ahead of time? Absolutely. This salad tastes even better after chilling for a few hours. You can make it up to 1 day ahead and store it covered in the fridge.

How long does potato salad last in the fridge? Stored in an airtight container, it will stay fresh for 3–4 days in the refrigerator.

How to make Dill Pickle Potato Salad

Ingredients

• 3 pounds baby potatoes
• 3 teaspoons kosher salt, divided
• ½ cup mayonnaise
• ¼ cup full-fat Greek yogurt
• ⅓ cup Kosher Dill Pickle Sandwich Slices, small diced
• 2 tablespoons pickle brine
• 2 tablespoons freshly squeezed lemon juice, plus more to taste
• 2 tablespoons drained and minced capers
• 1 tablespoon whole grain mustard
• 1 medium shallot, minced
• 1 small garlic clove, grated
• Freshly ground black pepper, to taste
• ¼ cup minced parsley
• ¼ cup minced chives, plus more for garnish
• 2 tablespoons minced dill, plus more for garnish
• Extra virgin olive oil, for drizzling
• Kettle Chips, crushed, for garnish
• Lemon zest, for garnish

Directions

1. In a large pot, combine the potatoes and 2 teaspoons of the salt. Cover with 2 inches of water and bring to a boil over medium-high heat. Cook until just tender when pierced with a fork, 10 to 15 minutes. Drain the potatoes and set aside until cool enough to handle, 10 minutes.
2. Meanwhile, in a large bowl, combine the mayonnaise, yogurt, pickles, pickle brine, lemon juice, capers, mustard, shallot, garlic, remaining 1 teaspoon salt, and a few cracks of black pepper. Toss to combine and chill in the refrigerator while the potatoes cook.
3. When the potatoes are cool enough to handle, lightly smash and tear them into bite-size pieces. Let cool to room temperature, 20 minutes.
4. When ready to serve, add the parsley, chives, and dill to the dressing and stir until well combined. Add the potatoes and toss to coat. Season with salt and black pepper.
5. To serve, garnish with chives and dill, drizzle with olive oil, lemon juice and sprinkle with the crushed chips and lemon zest.

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