Dill Pickle Potato Salad

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Potatoes are one of those versatile vegetables that seem to make their way onto every dinner table. Creamy potato soup is a cold-weather staple, but it can feel overwhelming in the hot summer months. Dill potato salad with dill pickles though is a great summer dish.

The Humble (White) Potato.

I will admit that I haven’t created a ton of recipes with potatoes. I recently started eating them after becoming very attached to sweet potatoes while recovering from an autoimmune disease. Although they don’t always get a lot of love, the common potato has an impressive nutritional value.

The humble potato is actually rich in fiber, potassium, and B vitamins. They even contain up to 30 percent of our daily value of vitamin C! In the past experts have warned against eating too much because they are high in carbohydrates and have a high glycemic index. However, that only tells part of the story.

Recently the discussion has changed to include a more nuanced view. Most of the negative effects of eating too many potatoes come from eating fried and highly processed potatoes, such as chips and french fries. When they are part of a real diet, combined with healthy fats, and protein, they can be an excellent addition to the diet.

Now, I won’t just sit down and eat a whole bowl of potatoes for lunch! But eating burgers on the grill with fresh salad and potato salad as a side is a balanced and delicious meal.

Dill Potato Salad With Cucumbers

There are many ways to make potato salad. There is potato salad without mayo, potato salad with eggs, and even potato salad with Greek yogurt. And honestly, this recipe is very forgiving. I added eggs for a protein boost and healthy fats, but you can leave them out if you like. If you really like dill pickles, then add some more to get more flavor.

The dressing is a combination of mayonnaise and Greek yogurt or sour cream. Mayo provides that thick, creamy flavor, and yogurt or sour cream adds some lightness. However, if you need a dairy free version, replace the milk with more mayo.

I use homemade mayo with olive oil and coconut oil, or store-bought puree. This brand uses avocado oil instead of soybean and canola oil. Pickles are another way to increase the nutrition of dill potato salad. Choose naturally fermented dill pickles for a probiotic boost!

The Best Potatoes to Use for Potato Salad

Russets are a classic, affordable potato, but I really like Yukon gold potatoes for this. They hold their texture well and stay creamy without getting mushy. Red potatoes also work well as a potato filling. Feel free to use what you have.

This dill potato salad tastes even better the next day after the flavors have had time to marry. If we have a family gathering or BBQ I will make it a day or two in advance. Not only does it save time in the day, but it’s also a lot of fun.

Here’s how to make your own dill pickle potato salad!

Dill Pickle Potato Salad

Creamy, hearty potato salad meets dill pickles for the ultimate flavor and crunch. The perfect summer meal for any gathering.

2 and ½ pounds Yukon gold potatoes (cubed)
¾ cup dill pickles (fine cut)
¼ cup boiling water
3 boiled eggs (crushed)
2 races celery (well recorded)
¼ cup red onion (well recorded)
2 TBSP fresh dill (crushed)
2 green onion (cut)

Bring a large pot of salted water to a boil. Add the potatoes and cook until fork tender, about 12-15 minutes. Remove and allow to cool slightly.
While the potatoes are still warm, drizzle with the pickle juice and toss gently. Allow to sit for 10 minutes for the flavor to take hold.
In a large bowl, combine the mayo, Greek yogurt, Dijon mustard, garlic powder, salt and pepper.
Add potatoes, chopped cucumber, eggs, celery, red onion, dill, and green onion.
Knead gently until evenly combined.
Chill at least 1 hour before serving for best flavor.