This dill pickle potato salad is a must-make if you love potato salads that are made with a light vinaigrette! It's a variation of my favorite German potato salad that tastes just as refreshing and delicious. It's simply perfect for barbecues, potlucks, or as a side dish on warm summer days!
Potato salads are absolute favorites of mine during summertime! They are light, refreshing, and simply perfect as a side dish for grilled meat.
This dill pickle potato salad is a tasty salad that is always a hit with friends and family! It's made without mayonnaise, making it a lighter alternative to most potato salads. Plus, it's packed with flavorful ingredients like crunchy pickles and aromatic dill.
And if you love potato salads that are made with light vinaigrettes, I also recommend checking out my Turkish-style dill potato salad or herbed mustard potato salad. They are also loved by my family and perfect on sunny days!
Dill Pickle Potato Salad Ingredients
To make this dill pickle potato salad, you'll need the following ingredients:
- Potatoes: I recommend using yellow potatoes like Yukon Golds to make this potato salad (and any other potato salad 😄). Unlike Russet potatoes they hold their shape well and don't fall apart, making them perfect for salads.
- Pickles: You can use your favorite brand of pickles to make this salad. I recommend using pickles in vinegar-based and herbed juice. They go really well with the dill and potatoes!
- Fresh dill: You can use regular fresh dill to make this potato salad.
- Yellow onion: Yellow onions are recommended for this potato salad. As they are cooked in the broth, they make the salad flavorful but won't taste pungent.
- Vegetable broth: You can use vegetable broth or beef broth for this potato salad recipe. It's important that the broth is flavorful as it's a main component of the dressing.
- White wine vinegar: Any type of white vinegar will work, but I recommend using white wine vinegar. It's an all-rounder with a balanced flavor that goes really well with this salad.
- Dijon mustard: Dijon mustard is perfect for adding extra flavor to the dressing.
- Vegetable oil: Another important ingredient is vegetable oil. It's important to use a type of oil that has no flavor, which is why I'd recommend using vegetable oil.
How to make this dill pickle potato salad
Cook the potatoes. Place the potatoes in a large pot and fill it with hot water. Add some salt, cover the pot, bring the water to a boil, then reduce to a simmer and let the potatoes cook for 20-25 minutes until fork tender.
Slice the potatoes. Next, peel the potatoes and cut them into slices. Use a fork and knife if you can't hold the potatoes with your hands. Place the sliced potatoes in a large bowl.
Prepare the dressing. While you are peeling the potatoes, start to prepare the dressing. To do so, add the diced onion and vegetable broth to a pot and cover it. Bring the vegetable broth to a simmer and let the onions cook until they start to soften. Then add the white wine vinegar, mustard, salt, and black pepper. Simmer for another minute, then keep the dressing warm until you have finished slicing the potatoes.
Add the dressing to the potatoes. Next, pour the dressing over the sliced potatoes. Give the potatoes a gentle toss and let them sit for 10 minutes. Occasionally toss the potatoes while they soak in the dressing.
Combine. Now add the vegetable oil, pickles, and dill, and toss until combined.
Check the seasoning and serve. Check if you want to add more salt, pepper, white wine vinegar, or dill. Serve the dill pickle potato while it's still warm, at room temperature, or cold. Enjoy!
Tips & Notes
- Peel and slice the potatoes while they are still hot. This is important to ensure that the potatoes soak in the dressing. I like to use a fork and knife to hold and peel the potatoes as they are a pain to hold when they are still warm. 😄
- Add enough salt and vinegar to the broth. It should taste a little too salty and be acidic. Otherwise, the potato salad may turn out a little bland.
- If you aren't vegetarian, use beef broth instead of vegetable broth. Beef broth is usually more flavorful and recommended for the dressing. For this recipe, I used vegetable broth to make this dill pickle potato salad vegetarian-friendly.
What to serve with dill pickle potato salad?
- Prepare your favorite type of meat or seafood patty. I absolutely love this dill pickle potato salad when it's served alongside authentic German frikadellen or soft tuna patties. It's a favorite combination for a quick and delicious dinner!
- Pan-fry your favorite sausages. If you love German dishes, you may want to pan-fry or grill a few bratwursts to serve alongside this dill pickle potato salad. It's a super delicious combination!
- Grill or bake some chicken to serve with this salad. I highly recommend trying crispy air fryer chicken wings, juicy air fryer chicken breast, or crispy parmesan-crusted chicken. They are all absolute favorites of mine and are loved by anyone who has tried them!
- Prepare a simple side salad with vegetables. As this dill pickle potato salad doesn't have a lot of vegetables, I love to make a simple side salad with cucumber and tomatoes when preparing dinner. It's a great option for adding extra vegetables and nutrients to your meal!
Frequently Asked Questions
It tastes amazing! I definitely love mayo-based potato salads, but vinger-based potato salads are my favorite! They are light, flavorful, and aren't dry at all. If you've never tried one before, I recommend giving this dill pickle potato salad a try!
Generally, the best type of potato to make potato salads are yellow potatoes like Yukon Golds. They are waxy and not too starchy, which makes them hold their shape well. Other potatoes, such as Russet potatoes, have a higher starch content and fall apart easily, which is why they are best used to make mashed potatoes.
This depends on the potato salad that you're making. This dill pickle potato salad requires using warm potatoes to thicken the dressing. Other mayo-based potato salads may require cold potatoes. Just be sure to follow the specific recipe's directions!
If the pickle juice is made with vinegar, then you could use it. But it's not needed for this potato salad recipe. I'd recommend sticking to the recipe in the recipe box below.
You can store this dill pickle potato salad for 3-4 days in an airtight container in your refrigerator.
More light and delicious salad recipes
If you love to make fresh salads that are flavorful and delicious, I recommend trying one of the following recipes.
- Turkish-Style Dill Potato Salad
- Balsamic Summer Pasta Salad
- Herbed Mustard Potato Salad
- Italian-Style Pasta Salad
- Mediterranean Chickpea Salad
Dill Pickle Potato Salad
- 2 pounds potatoes
- ½ yellow onion finely diced
- 1 cup vegetable broth or beef broth
- 2 tablespoons white wine vinegar or another type of white vinegar, more to taste
- 2 teaspoons Dijon mustard
- salt & pepper to taste
- 2 tablespoons vegetable oil or another neutral-tasting oil
- ¾ cup diced pickles
- ¼ cup chopped fresh dill
- First, place the potatoes in a pot and fill it with hot water. Add some salt, cover the pot, and bring the water to a boil. Then reduce to a simmer and let the potatoes cook for around 25 minutes until tender. Then drain.2 pounds potatoes
- Next, peel the potatoes and cut them into slices while they are still hot. You can use a fork to hold the potatoes and a knife to peel them. Place the sliced potatoes in a mixing bowl.
- While peeling the potatoes, start to prepare the dressing. Place the diced onion and vegetable broth in a small pot and cover it. Let everything simmer until the onions soften. Then add the white wine vinegar, mustard, salt, and pepper. Simmer for another 1 min. Then keep the dressing warm.½ yellow onion, 1 cup vegetable broth, 2 tablespoons white wine vinegar, 2 teaspoons Dijon mustard, salt & pepper
- Pour the hot dressing over the potatoes and toss gently. Let everything soak for 10 minutes and give the potato salad an occasional toss.
- Add the vegetable oil, pickles, and dill, and toss gently until combined. Check the seasoning and add more salt, pepper, white wine vinegar, or dill to taste.2 tablespoons vegetable oil, ¾ cup diced pickles, ¼ cup chopped fresh dill
- Enjoy the potato salad while warm, at room temperature, or cold. Enjoy!