This Dill Pickle Potato Egg Salad is the perfect side dish for warmer weather! Way better than traditional potato salad for summer cookouts!

Dill Pickle Potato Salad

One of the summer staples that everyone looks for is an amazing potato salad. This Dill Pickle Potato Egg Salad not only fits the bill, but it is perfect for dill pickle lovers!

Using crunchy dill pickles and hard boiled eggs, this potato salad takes things a step above your classic potato salad. It is the best potato salad to serve at a barbecue with hot dogs, a family gathering or a weeknight dinner.

This dill pickle potato salad is naturally vegetarian and gluten free. If you want to make it vegan, omit the eggs, and replace the sour cream, mayo and Greek yogurt with vegan mayo and vegan alternatives of the others.

This is a potato egg salad that you can be sure the whole family will enjoy, and will likely become a favorite food that you make throughout the year!

Dill Potato Salad Recipe

How To Make:

Ingredients:
4 large potatoes, peeled or unpeeled
3 large eggs
2 celery ribs, diced (a.k.a. two stalks with the white cut off)
1 carrot, diced
1 small dill pickle, diced
1/2 cup mayonnaise
1/4 cup Greek yogurt, plain
1/4 cup sour cream
2 Tbsp dill pickle juice
1 1/2 Tbsp dill weed, fresh, chopped (dried is okay if you don’t have fresh)
1 Tbsp mustard (Dijon or regular yellow mustard)
Salt and pepper (to taste)

Directions:

Cut your potatoes into bite sized pieces and boil them in a large pot of water until they are fork tender, but still firm (approximately 8 – 15 minutes depending on the size of the pieces and type of potato). Once done, drain the pot and allow the warm potatoes to cool.

Hard boil your eggs and, once cooked, remove them from the pot. Submerge each hard boiled egg into cold water to halt any further cooking and to allow them to get ready to mix into the salad.

Once your eggs have cooled completely, peel them and chop them into small pieces.

In a large bowl, combine the cooked chunks of potatoes, egg pieces, celery, carrot, and chopped pickles.

In a medium sized bowl, combine mayonnaise, yogurt, sour cream, pickle juice, fresh dill, and mustard. Mix these dressing ingredients until they are well incorporated.

Add the dressing mixture into the large mixing bowl and gently stir it into the other ingredients. You want to be careful with this so that you don’t break up the potatoes and the eggs any further.

Add kosher salt and black pepper to your own taste.

Refrigerate for a minimum of an hour to let the flavors come together. Enjoy!

Store any leftovers in an airtight container or covered with plastic wrap in the fridge. This creamy potato salad should be good for up to five days.

What Kind Of Potatoes Should I Use For This Dill Pickle Potato Salad Recipe?

It is up to you! You can use russet potatoes, red potatoes, baby potatoes – any potatoes that you choose. The key to this is that you cut them up into small enough pieces so that they get tender while being boiled. I keep the potato skins on, so maybe go with the potato that you enjoy the most with skins. If you prefer a thin skin, choose one of the latter options.

Can I Use Onions In This Delicious Salad?

Yes! This recipe calls for no onions, but you could easily add some green onions, red onion or white onion to the mix. Add your chopped onion to the step where you incorporate your potatoes and all of your other large ingredients for best results.

Are You Looking For More Tasty Salad Recipes? Here Are Some Of My Favorites:

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Yield: 10 servings

Potato Salad With Egg

Name: Potato Salad With Egg
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 40 min
Yield: 10
Cuisine: American
Ingredients: 4 large potatoes, peeled or unpeeled; 3 large eggs; 2 stalks celery, diced; 1 carrot, diced; 1 small dill pickle, diced; 1/2 cup mayonnaise; 1/4 cup Greek yogurt, plain; 1/4 cup sour cream; 2 Tbsp pickle juice; 1 1/2 Tbsp dill, fresh, chopped; 1 Tbsp mustard (Dijon or regular yellow mustard); Salt and pepper (to taste)

This Dill Pickle Potato Egg Salad is the perfect side dish for warmer weather! Way better than traditional potato salad for summer cookouts!

Prep Time 20 minutes

Cook Time 20 minutes

Additional Time 1 hour

Total Time 1 hour 40 minutes

Ingredients

4 large potatoes, peeled or unpeeled
3 large eggs
2 stalks celery, diced
1 carrot, diced
1 small dill pickle, diced
1/2 cup mayonnaise
1/4 cup Greek yogurt, plain
1/4 cup sour cream
2 Tbsp pickle juice
1 1/2 Tbsp dill, fresh, chopped
1 Tbsp mustard (Dijon or regular yellow mustard)
Salt and pepper (to taste)

Instructions

Cut your potatoes into bite sized pieces and boil them in salted water until they are cooked through (8 - 15 minutes depending on the potatoes). Drain and cool them when done.
Boil the eggs until they are hard-boiled. Drain and cool immediately by putting them into ice water. Once cool, chop them into bite sized pieces.
In a large bowl, combine the potatoes, eggs, celery, carrot and pickle.
In a medium sized bowl, combine the mayo, yogurt, sour cream, pickle juice, dill, and mustard.
Stir the dressing you've just created into the first bowl and gently mix together. You want to be careful so that this doesn’t break up the potatoes and the eggs.
Salt and pepper to taste.
Refrigerate for a minimum of an hour to let the flavors come together.

Dill Pickle Potato Egg Salad Recipe