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What Great Grandma Ate / Uncategorized / Whole30 Dill Pickle Potato Salad (Instant Pot or Stove Top)

Whole30 Dill Pickle Potato Salad (Instant Pot or Stove Top)

Last Updated on April 23, 2020 by Jean Choi 11 Comments

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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!  

whole30 Dill pickle potato salad recipe

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!

ingredients for whole30 potato salad with pickles and dill
Instant pot potato salad recipe

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!

  1. 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.
  2. Chop the hard boiled eggs, pickles, and the vegetables, and place in a large mixing bowl with the potatoes.
  3. Whisk together all the ingredients for the creamy dressing.
  4. Add dressing to the dill pickle potato salad and toss together to combine.
  5. Chill in the fridge for at least 2 hours, then enjoy!
Dill pickle potato salad

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

  1. Chop the potatoes into bite sized pieces.
  2. Add 1 1/2 cup of water to the Instant Pot liner and place a steamer basket over it.
  3. Add potatoes to the steamer basket, then the eggs on top of the potatoes.
  4. Close the lid, and cook on Manual for 4 minutes.
  5. Prepare an ice bath.
  6. 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.
  7. Peel the eggs and chop them.
  8. 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)
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dill pickle potato salad

Whole30 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!
5 from 7 votes
Print Pin Rate
Course: Salad, Side Dish
Cuisine: American
Keyword: dill pickle potato salad recipe, instant pot potato salad, Potato salad with pickles and dill, whole30 grill recipes, whole30 potato salad
Prep Time: 10 minutes
Cook Time: 15 minutes
Chilling Time: 2 hours
Servings: 12 servings
Calories: 246kcal

Ingredients

  • 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

Dressing

  • 1 cup paleo mayonnaise
  • 1/3 cup dill pickle juice
  • 1 1/2 tbsp dijon mustard
  • 2 tbsp fresh dill finely chopped
  • 1 tsp sea salt plus more to taste
  • 1/2 tsp ground black pepper
  • Optional: 1/4 tsp smoked paprika

Instructions

  • 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.
Nutrition Facts
Whole30 Dill Pickle Potato Salad
Amount Per Serving (1 serving – about 1 cup)
Calories 246 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Cholesterol 90mg30%
Sodium 572mg25%
Potassium 597mg17%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 3g3%
Protein 5g10%
Vitamin A 211IU4%
Vitamin C 11mg13%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.


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By Jean Choi | April 23, 2020

Comments

  1. Megan Stevens says

    April 28, 2020 at 6:22 am

    5 stars
    My mouth is watering with the pickles, pickle juice and mustard – so yummy! I’ll love making this soon for our family. We’re just beginning to eat outside and BBQ again. Perfect for summer, spring and fall. AND we’re growing potatoes this year, so super fun to use our own! 🙂

    Reply
  2. Jessica Haggard says

    April 29, 2020 at 11:15 am

    5 stars
    I’m looking forward to the summer picnic season! We are going to really take advantage of it this year! Can’t wait to share this recipe with our friends <3

    Reply
  3. Donny says

    April 30, 2020 at 7:27 pm

    5 stars
    This is the perfect kind of party food that my family loves. Can’t wait to try it!

    Reply
  4. ChihYu says

    April 30, 2020 at 10:27 pm

    5 stars
    This potato salad is savory goodness! It will go so well with grilled meats!

    Reply
  5. Stacey Crawford says

    May 2, 2020 at 11:33 am

    5 stars
    OMG, I can’t believe how good the dill pickles are in the potato salad and so pleased with the IP version. Love it!

    Reply
  6. Carol Little R.H. @studiobotanica says

    May 3, 2020 at 5:49 pm

    5 stars
    This sounds scrumptious!! Cannot wait to try your recipe!

    Reply
  7. Christi STRINGER says

    September 17, 2020 at 1:14 pm

    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.

    Reply
  8. Kelly says

    September 26, 2020 at 8:11 pm

    5 stars
    this was amazing! my family of verrrrry picky eaters was over and everyone wouldnt stop talking about it!

    Reply
    • Jean Choi says

      September 27, 2020 at 8:04 am

      Yay, I’m so glad you enjoyed!

      Reply
  9. Mel z says

    June 3, 2021 at 10:15 pm

    5 stars
    This is the first recipe I’ve made from your blog and it was delicious. Can’t wait to try more of your recipes!!!

    Reply
    • Jean Choi says

      June 7, 2021 at 10:49 am

      So glad you enjoyed. Thank you so much!!

      Reply

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Welcome!

headshot of Jean Choi - blogger of What Great Grandma Ate I’m Jean and I’m a Nutritional Therapist (NTP) living in Southern California with my husband and 2 dog babies. On WGGA, you’ll find simple and easy gluten-, dairy-, and processed sugar-free recipes that focus on quality nutrients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. I apologize in advance for my inappropriate jokes and misunderstood sarcasm! More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

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