This dill pickle potato salad swaps out mayo for a tangy, zesty dressing that enhances every bite with bold, dill pickle flavor. It's the perfect mix between German potato salad and your grandma's classic potato salad.
Why You'll Love it
I wish I could give you a taste of this dill pickle potato salad right through your computer. But unfortunately, you'll have to take my word until you make it yourself!
If you’re searching for the best potato salad to elevate your summer BBQ or backyard barbecue, look no further than this mayo-free dill pickle potato salad. It’s the perfect side dish to complement your summer grilling with bites of tangy dill pickles and a irresistible sweet and sour dill dressing.
This easy recipe transforms traditional potato salad into a delightful new favorite, offering a unique twist that dill pickle lovers and classic american potato salad lovers will adore.
The first thing you’ll notice about this delicious dill pickle potato salad is its creamy texture. Which is wildly achieved without mayonnaise. Instead, we use dill pickle relish to create a tangy dressing that perfectly coats the small chunks of tender Yukon Golds or red-skinned potatoes.
The result is a mouth-watering, easy potato salad recipe that’s both light and satisfying, making it a perfect addition to any summer meal.
For the best results, place your baby potatoes into cold water and cook them until tender. This method ensures that the potatoes maintain their ideal texture—soft yet firm, not overly mushy. Combine these warm, tender potatoes in a large mixing bowl with the creamy dill dressing and watch as they absorb the flavors, making each bite an experience to savor.
With its natural flavors and tangy twist, it’s sure to earn a 5 star rating at your next gathering. Whether you’re a fan of pickles or simply looking to try something new, this mayo-less potato salad is the best way to enjoy a classic American dish with a fresh, flavorful spin.
Depending on your personal preference, you can also adjust it to your liking! Do you love a creamy dill pickle potato salad? Add mayo or sour cream to make a creamy dressing. Are you a die-hard hard boiled eggs kind of person?! DO YOU AND ADD THEM! And if it's still not pickle-y enough, add some more fresh dill for more dill flavor.
Ingredients & Substitutions
- Potatoes: In my opinion, the best potatoes to use in this dill pickle potato salad recipe are yukon gold potatoes cut into large chunks. Not only are these creamy potatoes a waxy variety but they have another selling point. Their thin skin requires no peeling which is always convenient. You can also use another variety of yellow potatoes or even red potatoes. I would stay away from White potatoes and russet potatoes.
- Apple Cider Vinegar: If you're not into apple cider vinegar in your salad dressings, you could swap it for something different. Try lemon juice, white vinegar, red wine vinegar or rice wine vinegar.
- Olive Oil: Any neutral oil with light, natural flavours works well.
- Crunchy Dill Pickles: Grillo's Pickles are my go-to! But if you're not into dill pickles, no worries. Change it up! Try swapping them for sweet pickles or bread and butter pickles if you want things on the sweeter end.
- Dill Pickle Juice: All you need is a splash from your pickle jar!
- Grainy Dijon Mustard: If you want to swap out the dijon mustard for something else, try regular grainy mustard , yellow mustard, or spicy mustard.
- Sweet Pickle Relish: If you hate sweet pickles, try Wickle's spicy pickle relish or just grab your standby dill relish and have at it.
- Red Onion: The color of raw onion doesn't really matter. Although I think the red onions look better than white onion or yellow onion.
- Green Onions: You could also swap these for more fresh herbs like scallions or fresh dill.
- Optional Additions: As with all of my recipes, feel free to make it your own! Add in hard-boiled eggs, sour cream, celery seed or whatever makes your heart sing!
Step-by-Step Instructions
- Prep Potatoes: Add a hefty pinch of salt to a large pot of water. Place potatoes in the cool water and turn the heat to high. Cook until they're fork tender. Strain and add them to a large bowl.
- Make Dressing: Meanwhile, mix the apple cider vinegar, olive oil, dill pickle juice, grainy dijon mustard, sweet pickle relish, a pinch of salt and a few cracks of fresh pepper in a small bowl. Whisk until combined.
- Coat Potatoes: Pour the dressing over the hot potatoes and toss. Let sit for 10 minutes.
- Add in Mixings: Next, add in the red onions, chopped dill pickles and green onions and toss once more. Season with more salt and pepper if needed.
- Serve: Serve room temperature or cold.
- Save: Place any leftovers in an airtight container and keep in the fridge for up to 4 days.
What to serve it with
Here are some of my favorite summer side dishes and go-to family recipes to serve with this tangy dill pickle potato salad.
- Huli Huli Chicken (Grilled Hawaiian Chicken & Sauce Recipe)
- Sauteed Cabbage with Onions (The Best Easy Southern Recipe)
- Meme's Southern Fried Corn Recipe (The Best Skillet Recipe!)
- Summer Peach and Tomato Salad with Halloumi & Hot Honey
- Glazed Cocktail Sausages (The Best Little Smokies Recipe)
If you love creamy salads, you might also like my Japanese egg salad sandwich or my fried dill pickle dip.
Recipe
Easy Dill Pickle Potato Salad Recipe (no mayo!)
Equipment
- Mixing Bowls
Ingredients
- 3 lbs Yellow Potatoes cut into small pieces
- 3 tablespoon Apple Cider Vinegar
- 3 teaspoon Olive OIl
- 3 tablespoon Dill Pickle Juice
- 3 tablespoon Grainy Dijon Mustard
- 3 tablespoon Sweet Pickle Relish
- ½ medium Red Onion finely diced
- ¾ cup Dill Pickles finely diced
- 3 Green Onions finely diced
Instructions
- Place potatoes to a large pot and fill with cool water and a hefty pinch of salt. Bring to a boil and cook until they're fork tender. Strain and add to a large bowl.
- Meanwhile, mix the apple cider vinegar, olive oil, dill pickle juice, grainy dijon mustard, sweet pickle relish, a pinch of salt and a few cracks of fresh pepper in a small bowl. Whisk until combined.
- Pour the dressing over the hot potatoes and toss. Let sit for 10 minutes.
- Add in the red onions, chopped dill pickles and green onions and toss once more. Season with more salt and pepper if needed.
- Serve room temperature or cold.
