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Crispy Dill Pickle Potato Salad


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  • Author: Jennifer
  • Total Time: 30 minutes
  • Yield: Serves approximately 6 people 1x

Description

Crispy Dill Pickle Potato Salad is the ultimate summer side dish that combines creamy baby potatoes with crunchy dill pickles for a refreshing, tangy flavor explosion. Perfect for picnics, BBQs, or family gatherings, this easy-to-make salad will impress your guests and have them coming back for seconds. With its vibrant colors and satisfying crunch, it’s more than just a salad—it’s a celebration of taste and nostalgia.


Ingredients

Scale
  • 1.5 lbs baby potatoes
  • 1 cup crispy dill pickles, diced
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tbsp fresh dill, chopped
  • ½ cup red onion, finely diced
  • Salt and pepper to taste

Instructions

  1. Boil the baby potatoes in salted water until fork-tender, about 15 minutes. Drain and let cool.
  2. In a large bowl, whisk together sour cream, mayonnaise, Dijon mustard, salt, pepper, and chopped dill until smooth.
  3. Add diced dill pickles and finely chopped red onion to the dressing; mix well.
  4. Once cooled, cut potatoes into halves or quarters and gently fold them into the dressing until fully coated.
  5. Cover with plastic wrap and refrigerate for at least one hour before serving to enhance flavors.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Boiling
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 290
  • Sugar: 3g
  • Sodium: 590mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 10mg