There is nothing better than creamy, tangy, potato salad as a barbecue side. Throw in the addictive flavour of dill pickles, and you may just want to finish this potato salad all in one sitting. This dill pickle potato salad is easy to make, and is a fantastic make-ahead side for your summer barbecues and backyard cookouts!
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Why You'll Love This Recipe
It is an easy potato side dish! Potato sides are a family favourite, and kids love them. This dill pickle potato salad is easy to make, and is full of flavours that kids are sure to love as well.
It can be eaten right away! While this potato salad gets better as it sits, it is equally as delicious as soon as its made. This makes this potato salad a perfect weeknight lunch or dinner side.
The dressing is a great way to use up pickle juice! Pickle juice is full of flavour, and often, people ask what to do with leftover pickle juice. This dressing is a fantastic way to use it up, and add lots of flavour to classic potato salad.
You can use any potatoes you have on hand! While this recipe calls for baby potatoes, you can use any potatoes you have on hand. It's a great way to use up extra potatoes that you may have picked up at the grocery store.
Recipe Overview
Flavour: The dressing of this potato salad has the tangy flavour of pickles that you know and love, combined with the creaminess of mayonnaise. The pickle juice adds the perfect vinegar notes to the dressing. If you love pickles, and creamy dressings with a good tang, you will love this potato salad. Don't worry, it is not lip-puckering, unenjoyable sour!
Ease: The height of effort for this potato salad, is boiling the potatoes. I recommend baby potatoes, simply because they cook quickly. The dressing only requires a mixing bowl and a whisk. Combine the two together, and you have a delicious barbecue side dish!
Time: This potato salad can be ready to eat and on your table in 30 minutes, including boiling your potatoes. Talk about an easy barbecue dinner!
Ingredients and Substitutions
Baby potatoes: Baby potatoes are the perfect bite-sized option for potato salads. If you do not have baby potatoes on hand, you can use regular Yukon gold potatoes, and cut them into even bite-sized pieces. I recommend boiling baby potatoes whole, and halving after they are boiled. If you are using Yukon gold potatoes, I recommend cubing them first, and then boiling, to cut down on cooking time.
Dill pickles and pickle juice: I recommend using your favourite pickles here. Bread and butter pickles are ideal. They have a good balance of sweetness and vinegar, which makes a delicious dressing. You spice up the dressing, you can also use garlic pickles, or even spicy pickles!
Dijon mustard: Dijon mustard is the ideal mustard for the dressing, as it is not overpowering like yellow mustard is. You can also use grainy mustard for a nice pop of texture, as it has a similar flavour profile to dijon mustard.
Mayonnaise: Always use your favourite mayonnaise variety! If you wish, you can substitute mayonnaise for a mix of sour cream and greek yogurt. This would give the dressing a thicker texture, and tangier flavour.
Dill and chives: Fresh herbs give this potato salad a bright and fresh flavour. If you do not have fresh dill and chives on hand, you may use dried herbs instead. You may also add fresh parsley if you have that on hand!
Spices and seasonings: You will need some garlic powder, salt and old bay. Old bay seasoning is a mix of different spices, such as paprika, cayenne, and celery seed, among others. If you do not have old bay on hand, you can add some paprika, cayenne and celery to the dressing.
Instructions
- Boil the potatoes: In a large pot over medium heat, boil the potatoes in liberally salted water. The potatoes will be done when they are fork tender. This means you can insert a fork into the potatoes with little resistance. Once they are fork tender, drain and cut in half.
- Mix the dressing: Mix together the ingredients for the dressing in a mixing bowl, and set aside.
- Assemble: Add the drained potatoes to a large mixing bowl, top with dill pickles, chives and dill, and add the mixed dressing. Toss well. You may either refrigerate the salad, or you can enjoy it right away!
Expert Tip
Dress the potatoes while they are warm! Potatoes absorb tons of flavour while they are still warm, and that is the best time to toss them in the dressing!
Recipe FAQs
This recipe is a fantastic base, but there are many add-ins that you can choose to customize this recipe. You can add hard boiled eggs, celery, or even some bacon on top of this potato salad for some fun renditions.
You can enjoy this potato salad with your favourite barbecue dishes, including Alabama white sauce chicken.
You can make potato salad low carb by using cauliflower, in place of potatoes. It will, of course, not be true potato salad, but it is a great substitution.
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Dill Pickle Potato Salad
Ingredients
- 1½ lbs Baby potatoes
- ½ cup Mayonnaise
- ¼ cup Pickle juice
- ⅓ cup Dill pickles finely chopped
- 1 tbsp Fresh chives finely chopped
- 1 tbsp Fresh dill finely chopped
- ½ tsp Old bay
- ½ tsp Garlic Powder
- Salt to taste
Instructions
- Boil the potatoes: In a large pot over medium heat, boil the potatoes in liberally salted water. The potatoes will be done when they are fork tender. Once they are fork tender, drain and cut in half.
- Mix the dressing: Mix together the ingredients for the dressing in a mixing bowl, and set aside.
- Assemble: Add the drained potatoes to a large mixing bowl, top with dill pickles, chives and dill, and add the mixed dressing. Toss well.
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