Dill Pickle Potato Salad

5 from 27 votes

This fresh and crunchy Dill Pickle Potato Salad is a delicious spin on a classic. Loaded with texture and flavor, thanks to the zesty punch of pickled gherkins and a vibrant, creamy dressing.

Prep Time15

Cook Time15

Total Time30

Course: Lunch, Salad, Side Dish

Cuisine: American

Diet: Vegetarian

Servings: People

Calories: 467kcal

Author: Kate O'Malley

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

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.
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.

Tips

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.

Nutrition