Dill Pickle Potato Salad – This Whole30 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!
When done right, potato salads could be extremely dangerous 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!
How to Make Whole30 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.
Instant Pot Potato Salad Recipe
- Chop the potatoes into bite sized pieces.
- 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 bath 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.
Other recipes you might love…
- Keto & Whole30 Egg Salad
- Egg Free Cauliflower Potato Salad (Paleo, Vegan, Whole30, Keto)
- The BEST Instant Pot Mashed Potatoes (Paleo, Whole30) + Stove Top Option
- Whole30 Cobb Salad (Paleo, Keto)
- Paleo & Whole30 Grilled Peach Salad With Bacon
Whole30 Dill Pickle Potato Salad
- 3 lb potatoes cut into bite sized pieces (about 3/4 inch)
- 6 eggs
- 1 cup chopped dill pickles
- 3 celery stalks chopped
- 1/2 cup red onion thinly sliced
- Cook the potatoes: Add chopped potatoes 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.
- 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. Peel the eggs under cold running water.
- Instant Pot method to cook potatoes and eggs together: Add 1 1/2 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.
- Peel and chop the eggs.
- Add potatoes, eggs, pickles, celery, and onions to a large mixing bowl.
- In a separate bowl, whisk together all the ingredients for the dressing.
- Pour the dressing over the potato mixture and toss together until well combined. Taste and add more salt, if desired.
- Chill in the refrigerator for at least 2 hours and enjoy within 5 days.
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