Nothing says summer like a tangy, creamy potato salad — and this dill pickle potato salad is our go-to for picnics and backyard barbecues. It combines tender baby yellow potatoes with thinly sliced red onion that is lightly pickled in vinegar and pickle brine, two mustards for depth, crisp celery, fresh chives and dill, a modest amount of mayonnaise for creaminess, and plenty of dill pickles. The result is bright, herb-forward, and satisfying — a delicious dairy-free twist on a classic side.
A creamy dill pickle potato salad that’s perfect for backyard BBQs
I grew up in the Midwest, so potato salad will always hold a special place in my heart. When you add dill pickles and fresh herbs, it elevates the dish into something truly memorable. I like bold, bright flavors and lots of texture — soft boiled potatoes, crisp celery, briny pickles, and plenty of fresh dill and chives.
For this version I kept a little mayonnaise in the dressing to balance the tang of the pickles and brine without adding dairy. The mayonnaise gives the salad a silky finish and helps the herbs and brine cling to each potato bite.
🌿 One of my favorite touches is the thinly sliced red onion that’s lightly pickled. While the potatoes cool, the onion soaks in a mixture of vinegar, pickle brine, and mustard. The quick pickle softens the raw edge of the onion and adds a bright, slightly sweet note that pairs beautifully with the other ingredients.
Key ingredients
👉🏼 This potato salad packs big flavor thanks to fresh herbs and briny additions. A great potato salad should never be boring.
Baby Yukon Gold potatoes
Baby Yukon Gold potatoes are ideal because they’re easy to prep and have a waxy texture that holds together during mixing. Cut them in halves or quarters so each piece is bite-sized.
Dill pickles and pickle brine
Dill pickles bring the signature flavor, while a bit of pickle brine in the dressing boosts tang and ties the whole salad together. If you have pickle chips or rounds that are easy to dice, those work especially well.
Two mustards
A combination of Dijon and whole grain mustard adds complexity — Dijon for smooth heat and whole grain for texture. If you only have one type, use what you have.
Red onion
Thinly sliced red onion is briefly marinated in the vinegar, brine, and mustard mixture to mellow its sharpness and add a bright, pickled flavor.
Fresh herbs
Fresh dill is essential for the dill-pickle character, and chives add a gentle onion note. Using both is ideal, but dill alone will still deliver the expected flavor profile.
Mayonnaise
Only a moderate amount of mayonnaise is used — just enough to bind the ingredients and add creaminess without overwhelming the briny, herb-forward flavors. Swap in vegan mayo to make the recipe plant-based.
How to assemble this potato salad
🌿 Most of the time is hands-off while the potatoes cool. If you’re serving later in the day, start early or make the salad the night before to let the flavors meld.
Flavor tip: Adding slightly warm potatoes to the vinegar, brine, and onion mixture helps them absorb more flavor as they cool.
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Dill Pickle Potato Salad with Creamy Dill Dressing
- Author: Nyssa Tanner
- Total Time: 1 hour and 15 minutes
- Yield: 6–8 servings
- Diet: Vegetarian
Description
This potato salad is a bright, herb-forward side made with baby yellow potatoes, lightly pickled red onion, dill pickle brine, two mustards, crunchy celery, fresh dill and chives, mayonnaise for creaminess, and plenty of diced dill pickles. It’s fresh, tangy, and very picnic-friendly.
Ingredients
- 2 pounds yellow baby potatoes, halved or quartered
- 2 teaspoons kosher salt (for the cooking water)
- 2 tablespoons white wine vinegar
- 2 tablespoons dill pickle brine
- 1 teaspoon Dijon mustard
- 2 teaspoons whole grain mustard
- 1/2 teaspoon black pepper
- 1/2 small red onion, thinly sliced
- 1/2 cup mayonnaise (use vegan mayo to make it plant-based)
- 2–3 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives (optional)
- 2–3 stalks celery, diced (about 1/2 cup)
- 1/2 cup finely diced dill pickles
- Salt and pepper to taste
Instructions
- Cook the potatoes. Wash and cut the potatoes into halves or quarters so pieces are roughly 1/2 inch thick or smaller. Place in a large pot with 2 teaspoons kosher salt and enough water to cover by 1–2 inches. Bring to a gentle simmer with the lid on and cook until just fork tender, about 11–13 minutes. Drain and let the potatoes sit in a colander for 10–15 minutes to release steam.
- Marinate the onions. While the potatoes cook, whisk together 2 tablespoons white wine vinegar, 2 tablespoons pickle brine, 1 teaspoon Dijon mustard, 2 teaspoons whole grain mustard, and 1/2 teaspoon black pepper in a large bowl. Add the thinly sliced red onion and toss to coat; let it sit to lightly pickle the onion.
- Toss warm potatoes with the onion mixture. When the potatoes have stopped steaming and are slightly cooled, add them to the onion mixture and gently toss to combine, taking care not to over-mash the potatoes. Refrigerate until the potatoes are cool to the touch, about 30 minutes (or chill more quickly in the freezer, stirring every 5 minutes until mostly cool).
- Finish the salad. Once the potatoes are cool, add 1/2 cup mayonnaise, 2–3 tablespoons chopped dill, 2 tablespoons chopped chives (if using), diced celery, and diced dill pickles. Fold gently until everything is evenly coated. Taste and adjust seasoning with salt and pepper. Chill for at least 20 minutes or up to overnight before serving.
Notes
Use the largest bowl you have to help the potatoes cool faster and to give space for gentle mixing. Substituting vegan mayonnaise makes this recipe fully plant-based. Nutritional information is calculated for 6 servings, but the salad can easily serve 6–8 depending on portion sizes.
The 2 teaspoons of salt are added to the cooking water to season the potatoes from the inside as they cook; not all of that salt will remain in the final salad.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American