This fresh and crunchy Dill Pickle Potato Salad is a delicious spin on a classic.
Like my creamy Pesto Potato Salad, this is a no-egg potato salad, but it’s loaded with texture and flavor, thanks to the zesty punch of pickled gherkins in a vibrant, creamy dressing.
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Why This a Great Potato Salad Recipe
Dill Pickle Potato Salad stands out as a fantastic choice for picnics for several reasons:
- Flavorful and Refreshing: Dill pickles and a light, creamy dressing is a refreshing combination that complements outdoor meals – it’s a favorite for spring picnics and one of my preferred summer picnic salads.
- Easy to Make: Simple, straightforward ingredients and preparation make this salad a hassle-free addition to any picnic menu. Whip it up in 30 minutes.
- A Universal Favorite: The universal appeal of potato salad makes it a great picnic dish, especially for feeding a crowd.
- Make-Ahead Friendly: This is a great make-ahead salad as it tastes even better when made in advance, allowing the flavors to soak into the potatoes.
Ingredients
See my recipe card below for a complete list of the ingredients with measurements and notes.
Recipe Variations and Substitutions
Potato Varieties: I like baby (new) potatoes or small fingerling potatoes for their texture and size. You could try other varieties, like red potatoes for a firmer texture or Yukon golds for a buttery flavor. For a lower-carb version, cauliflower (cut into small florets and boiled or steamed until tender) can be a fantastic substitute, like my Cauliflower Salad.
Protein Boost: This is a no-egg potato salad, but you could add hard-boiled eggs for a more protein-packed salad. You could even add diced cooked chicken or chunks of tuna or salmon.
Add-Ins: For extra crunch, consider adding diced celery or bell peppers. You could also add some pumpkin seeds or nuts like in my Crunchy Colslaw. Capers or olives could replace pickled gherkins for a different type of brininess.
White Wine Vinegar: This recipe combines lemon juice and vinegar. The lemon gives the salad a brightness. If you find the vinegar too acidic, you can substitute it for pickle juice for extra tang but with a little sweetness.
Mustard: The mustard you use in this recipe is up to you. Seeded or Dijon are my preferred mustards for any salad.
Step by Step Instructions
Step 1: Fill a large pot with salted water and add the potatoes. Bring to a boil and cook until easily pierced with a fork—approx 15 minutes.
Note: Be careful not to overcook the potatoes; you don’t want a mushy potato salad. See FAQs for information on boiling potatoes.
Step 2: Drain the potatoes well and let them cool. Once cool, cut the potatoes in half and set aside.
Thinly slice the red onions and chop the pickles.
Step 3: In a bowl, combine olive oil, vinegar, lemon juice and zest, mustard, mayonnaise, salt, and cracked pepper.
Step 4: Stir well with a whisk or fork. If the dressing is too thick, add some more olive oil.
Note: You can also add a tablespoon of pickle juice for extra tang.
Step 5: Place the potatoes in a large bowl along with the sliced onion and chopped gherkins. Pour the dressing over incrementally – you don’t want to over-dress the salad.
Step 6: Gently toss the salad to combine. Add more dressing if you think it is needed. Garnish with chives or fresh dill.
Chill before serving to allow the flavors to mellow and combine.
Recipe FAQs
Cooling the potatoes before combining them with the salad’s other components is crucial for two main reasons. Firstly, it ensures the potatoes maintain their shape and texture, avoiding a mushy salad when tossed with the dressing and other ingredients. Secondly, cooled potatoes are more receptive to the flavors, allowing them to soak up the dressing and integrate more deeply with the overall taste profile of the dish.
Boiling baby potatoes for Potato Salad typically takes about 15-20 minutes. It’s important to start with the potatoes in cold water, then bring them to a boil, and simmer until they are tender but still firm enough to hold their shape. The exact time can vary depending on the size of the potatoes. To check for doneness, pierce a potato with a fork or knife. If it slides in easily without resistance, the potatoes are ready. After boiling, let them cool before cutting and adding them to your salad to enhance texture and flavor absorption.
Expert Tips
- Choose the Right Potatoes: I prefer baby potatoes for their tender texture and ability to absorb flavors. Ensure they are similar in size for even cooking.
- Don’t Overcook The Potatoes: Start the potatoes in cold water to cook evenly. Boil until just tender to avoid mushiness. Test doneness with a fork – it should slide in easily, with only slight resistance.
- Cooling Before Dressing: Allow potatoes to cool before adding the dressing. This prevents the dressing from becoming oily and helps the potatoes absorb flavors more effectively.
- Allow for Chill Time: You can serve this salad immediately, but ideally, refrigerate the salad for a few hours before serving. This resting period enhances the flavors.
- More Pickle Flavor: Add more chopped pickles or 1-2 tablespoons of pickle juice – Add incrementally so you don’t make your dressing too runny.
Storage Tips
To ensure your Dill Pickle Potato Salad remains fresh and delicious, follow these storage tips:
- Refrigeration: The salad should be stored in the refrigerator after preparing it. Use an airtight container to keep the salad fresh and prevent any contamination.
- Duration: Properly stored, Dill Pickle Potato Salad can last 3-4 days in the refrigerator before serving. Less if the salad has been out and you are storing leftovers. Cooling the salad promptly after preparation or serving is important to ensure it remains safe to eat.
- Serving Safety: If serving the salad outdoors or at a picnic, try to keep it cool. See my tips for keeping food cold at a picnic. This helps maintain a safe temperature and prevents spoilage. If the salad has been left out at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F), leftovers should be discarded to avoid the risk of foodborne illness.
Related Recipes
Have you tried this Dill Pickle Potato Salad?
Please leave me a ⭐ rating below and let me know in the comments how you enjoyed it.
Dill Pickle Potato Salad
Ingredients
- 1 kg baby potatoes
- 2 small red onions
- 10 small pickled gherkins - chopped
- ¼ cup extra virgin olive oil
- 2 teaspoons white wine vinegar - or pickle juice
- 4 tablespoons fresh lemon juice - plus zest of 1/2 lemon
- 2 teaspoons Seeded or Dijon mustard
- ⅓ cup mayonnaise
- 1 teaspoon sea salt and freshly ground pepper
- ¼ cup finely chopped chives or fresh dill
Instructions
- Fill a large pot with salted water and add the potatoes. Bring to a boil and cook until easily pierced with a fork—approx 15 minutes. Note: Be careful not to overcook the potatoes; you don’t want a mushy potato salad.
- Drain the potatoes well and let them cool. Once cool, cut the potatoes in half and set aside.
- Thinly slice the red onions and chop the pickles.
- In a bowl, combine olive oil, vinegar, lemon juice and zest, mustard, mayonnaise, salt, and cracked pepper.
- Stir well with a whisk or fork. If the dressing is too thick, add some more olive oil. Note: You can also add a tablespoon of pickle juice for extra tang.
- Place the potatoes in a large bowl along with the sliced onion and chopped gherkins. Pour the dressing over incrementally – you don’t want to over-dress the salad.
- Chill before serving to allow the flavors to mellow and combine.
Notes
- Potato Varieties: I like baby (new) potatoes or small fingerling potatoes for their texture and size. You could try other varieties, like red potatoes for a firmer texture or Yukon golds for a buttery flavor.
- Protein: This is a no-egg potato salad, but you could add hard-boiled eggs for a more protein-packed salad.
- Add-Ins: For extra crunch, consider adding diced celery or bell peppers. Capers or olives could replace pickled gherkins for a different type of brininess.
- White Wine Vinegar: This recipe combines lemon juice and vinegar. If you find the vinegar too acidic, you can substitute it for pickle juice for extra tang but with a little sweetness.
- Mustard: The mustard you use in this recipe is up to you. Seeded or Dijon are my preferred mustards for any salad.
- Don’t Overcook The Potatoes: Start the potatoes in cold water to cook evenly. Boil until just tender to avoid mushiness.
- Cooling Before Dressing: Allow potatoes to cool before adding the dressing.
- Allow for Chill Time: You can serve this salad immediately, but ideally, refrigerate the salad for a few hours before serving.
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