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Dill Pickle Potato Salad – This Whole30-friendly potato salad with pickles and dill is packed with flavor and it’s the perfect side dish for a potluck, picnic, or summer grilling. It’s even better the next day!
Photo: Loren Runion
When done right, potato salads could be extremely addictive and they are one of my favorite summer side dishes. There’s something so amazing about the combination of the creamy potatoes, with the tart but delicious dressing. I also love that they are so portable and can be enjoyed at room temperature, making them perfect for warm weather outings and barbecues.
Whole30 Dill Pickle Potato Salad Recipe
This Whole30 potato salad with pickles and dill mixed in is one of my favorite twists on a classic dish. You’ll love it if you are a fan of pickles like me. The combination of the creamy potatoes, chunky hard-boiled eggs, and the crunchy pickles and celery is just so addicting.
This dill pickle potato salad recipe is great as a make-ahead dish since the flavors get better the longer it sits. It also makes a perfect side dish for any grilled meats, but there’s no shame in eating it on its own as a meal!
Ingredients You’ll Need
- Yukon Gold Potatoes: These are the best for potato salad because they hold their shape well and have a naturally buttery texture.
- Dill Pickles & Pickle Juice: Amazing addition of flavors and textures to a traditional potato salad.
- Hard-Boiled Eggs: These add a rich, creamy element and extra protein.
- Red Onions and Celery: Adds crunchy and flavor so the potatoes don’t taste too rich or heavy. Other delicious substitutions are chopped green onions or fresh chives.
- Mayonnaise: Use an avocado oil-based mayo if you are making a Whole30 version.
- Dijon Mustard: The zippy flavor is a must to balance out the creaminess.
- Fresh Dill: Don’t skip the fresh herbs—it makes the flavor pop!
- Smoked Paprika, Salt, and Pepper: Taste to add more of these spices, if needed or preferred.
How to Make Dill Pickle Potato Salad
This Whole30 potato salad is one of those dishes that you can make a lot of to enjoy for several days. The most amount work involves cooking the potatoes and the hard boiling the eggs. After that, you just mix all the ingredients together!
- Hard boil the eggs and cook the chopped potatoes until tender. The easiest way to do this in the Instant Pot which I share the instructions for below.
- Chop the hard boiled eggs, pickles, and the vegetables, and place in a large mixing bowl with the potatoes.
- Whisk together all the ingredients for the creamy dressing.
- Add dressing to the dill pickle potato salad and toss together to combine.
- Chill in the fridge for at least 2 hours, then enjoy!
How to Make Dill Pickle Potato Salad in the Instant Pot
While you can make hard-boiled eggs and cook the potatoes separately on the stovetop, you can actually cook these together at the same time if you use the Instant Pot! It’s way easier and faster, with less dishes to clean afterwards.
Stovetop Method
Step 1: Add potatoes and salt in a large pot and cover with water. Turn the heat to high until it comes to a boil. Reduce heat and simmer until fork tender. Drain and cool.
Step 2: Bring water to a boil in a saucepan. Lower the eggs into the water so they don’t break, and let it come to a boil again. Lower the heat and let the eggs simmer for 11 minutes. Once the eggs are done cooking, place in the ice bath for at least 15 minutes.
Step 3: Peel and chop the eggs, then add them to a large bowl with potatoes, pickles, celery, and onions.
Step 4: In a separate bowl, whisk together all the ingredients for the dressing.
Step 5: Pour the dressing over the potato mixture and toss until combined. Taste and add more salt, if needed. Chill for at least 20 minutes and enjoy within 5 days.
Instant Pot Method
You can cook the potatoes and eggs together in the Instant Pot to cut down on time! Here’s how I do it
- Add 1 1/2 cup of water to the Instant Pot liner and place a steamer basket over it. Add potatoes to the steamer basket, then the eggs on top of the potatoes.
- Close the lid, and cook on Manual for 4 minutes. Prepare an ice bath.
- Naturally release pressure for 5 minutes, then open the lid. Immediately place the eggs in the ice cold water for 5 minutes and while the potatoes cool during this time.
- Peel the eggs and chop them.
- Finish making the potato salad with pickles and dill, and the rest of the ingredients.
Tips for the Best Dill Pickle Potato Salad
- Salt the water: Always salt your potato water! This will season the potatoes from the inside out.
- Don’t forget the pickle juice: Whisk the pickle juice directly into the mayonnaise dressing. It thins it out perfectly and adds an extra punch of tanginess.
- Let the flavors marinate: For the best flavor, let the salad sit in the refrigerator for at least 20 minutes before serving. This allows the potatoes to soak up the dressing.
How to Store Leftover Potato Salad
Store the potato salad salad in and airtight container in the fridge for 4-5 days. Before serving leftovers, give the salad a quick toss. The dressing may settle at the bottom of the container, so a light stir helps redistribute the creamy sauce and pickle juice.
I don’t recommend freezing this potato salad. The mayonnaise-based dressing will separate and the texture of the cooked potatoes will become mealy.
Frequently Asked Questions
Yes! As long as you use compliant mayonnaise (no soy or canola oil) and ensure your pickles have no added sugar, potatoes are 100% Whole30 approved.
To make this into a vegan dill pickle potato salad, simply omit the hard-boiled eggs and use a vegan mayo. You may need less dressing without the addition of eggs.
Mushy potato salad usually happens if the potatoes are overcooked or if they are stirred too vigorously while still hot. Stick to waxy potatoes like Yukon Golds or red potatoes. It’s also recommend to cool the potatoes before tossing to prevent the heat from breaking down the potatoes and turning the mayo oily.
More Picnic/Potluck Dishes
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The Best Classic Egg Salad Recipe (Easy & Creamy)
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If you make this dill pickle potato salad recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Dill Pickle Potato Salad
Ingredients
- 3 lb Yukon Gold potatoes, cut into bite sized pieces (about 3/4 inch)
- 2 tbsp salt
- 6 eggs
- 1 cup chopped dill pickles
- 3 celery stalks, chopped
- 1/2 cup red onion, thinly sliced
Dressing
- 1 cup mayonnaise
- 1/3 cup dill pickle juice
- 1½ tbsp dijon mustard
- 2 tbsp fresh dill, finely chopped
- 1 tsp sea salt, plus more to taste
- 1/2 tsp ground black pepper
- 1/4 tsp smoked paprika
Instructions
- Cook the potatoes: Add chopped potatoes and salt in a large saucepan and cover with water. Turn the heat to high until it comes to a boil. Reduce heat to medium and simmer for 8-10 minutes until fork tender. Drain and cool.3 lb Yukon Gold potatoes, 2 tbsp salt
- Hard boil the eggs: Bring water to a boil in a saucepan over medium high heat. Take out eggs straight from the fridge, then lower the eggs into the water so they don’t break, and let it come to a boil again. Once it does, lower the heat to medium and let the eggs simmer for 11 minutes. Prepare a large bowl with an ice bath. Once the eggs are done cooking, place them in the ice bath for at least 15 minutes.Instant Pot method to cook potatoes and eggs together: Add 1½ cup of water into the Instant Pot, and place a steamer basket over the water. Place the chopped potatoes in the steamer basket and add the eggs over the potatoes. Close the lid, and make the sure the pressure valve is set to Sealing. Cook on high on Manual for 4 minutes, and prepare an ice bath. Once it beeps to a finish, naturally depressurize for 5 minutes, then release the pressure. Immediately transfer the eggs to the ice bath and let it sit for at least 5 minutes and let the potatoes cool.6 eggs
- Peel and chop the eggs, then add them to a large bowl with potatoes, pickles, celery, and onions.1 cup chopped dill pickles, 3 celery stalks, 1/2 cup red onion
- In a separate bowl, whisk together all the ingredients for the dressing.1 cup mayonnaise, 1/3 cup dill pickle juice, 1½ tbsp dijon mustard, 2 tbsp fresh dill, 1 tsp sea salt, 1/2 tsp ground black pepper, 1/4 tsp smoked paprika
- Pour the dressing over the potato mixture and toss together until combined. Taste and add more salt, if needed. Chill in the refrigerator for at least 20 minutes and enjoy within 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the first recipe I’ve made from your blog and it was delicious. Can’t wait to try more of your recipes!!!
So glad you enjoyed. Thank you so much!!
this was amazing! my family of verrrrry picky eaters was over and everyone wouldnt stop talking about it!
Yay, I’m so glad you enjoyed!
This sounds amazing but I may just have to substitute the chopped dill pickle for homemade lactofermented dill pickle sauerkraut. I try to sneak ferments in wherever I can because I started my kids too late on them. Now at 17, my son thinks they all taste gross.