Go Back
+ servings
Print Recipe
4.50 from 2 votes

Dill Pickle Potato Salad

This dill pickle potato salad is easy to make, and is a fantastic make-ahead side for your summer barbecues and backyard cookouts!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dishes
Cuisine: American
Servings: 6 Servings
Calories: 220kcal
Author: Sunena Anand


  • lbs Baby potatoes
  • ½ cup Mayonnaise
  • ¼ cup Pickle juice
  • cup Dill pickles finely chopped
  • 1 tablespoon Fresh chives finely chopped
  • 1 tablespoon Fresh dill finely chopped
  • ½ teaspoon Old bay
  • ½ teaspoon Garlic Powder
  • Salt to taste


  • 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.


Calories: 220kcal | Carbohydrates: 21g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 343mg | Potassium: 495mg | Fiber: 3g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 23mg | Calcium: 21mg | Iron: 1mg