Let the summer food continue with this Pickle Potato Salad. A perfectly creamy dill sauce coats tender potatoes and tons of crunchy pickles.
What’s your favorite dish to bring to a potluck? I almost always volunteer to bring a pasta salad or dessert. They are my go to but sometimes it’s fun to mix things up and make something different.
This pickle potato salad may be my replacement for all the parties we attend this summer. It’s packed with pickles and tender potatoes all tossed in a creamy dill pickle sauce.
And it couldn’t get easier to make. It starts with boiling potatoes. Let’s talk about what kind of potato to use. I prefer either yukon gold for their creamy, tender nature or a red potato which is a little more firm but still a great texture.
What I don’t love for potato salad? Russets. They kind of fall apart and their texture is a little more grainy. If that’s what you have or what you love definitely use them.
The sauce is a combination of sour cream, mayonnaise, pickle juice and fresh dill. Then of course a ton of chopped dill pickles. These are my absolute favorite pickles and we always have a variety of jars in the fridge. Not sponsored, just love them.
I love the tender and crunchy texture combination in this potato salad. That crunch factor is an absolute must in a potato salad (in my humble opinion) and pickles are way better than the typical celery crunch. Who really actually likes celery? Are you out there?
The hot potatoes are tossed and marinated in pickle juice and pickle juice is also mixed into the sauce. So you can imagine the pickle flavor going on in this potato salad.
So, if you and your people are pickle lovers keep this one in mind for your next summer party.
If you're a pickle lover, you need to try this Pickle Potato Salad ASAP. Tender potatoes, crunchy pickles and a creamy dill sauce.
- 2 lbs. yukon gold potatoes
- 1/4 cup + 2 Tbsp. pickle juice, divided
- 1/4 cup mayo
- 1/2 cup sour cream
- 1/2 tsp. kosher salt
- 3 Tbsp. fresh dill, chopped
- 3/4 cup chopped pickles
- Chives, for garnish
Add whole potatoes to a pot of cold water. Bring to a boil and cook for 10-20 minutes, until tender but not falling apart. Drain and allow to cool enough to handle. Dice into bite-size chunks and place in a bowl. Drizzle with 1/4 cup pickle juice and stir gently to coat. Let cool.
Meanwhile, in a large bowl whisk together mayo, sour cream, salt, dill and 2 tablespoons pickle juice. Stir in potatoes and chopped pickles. Sprinkle with chopped chives.