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dill pickle potato salad garnished with fresh dill in a white bowl on a table with fresh dill, cubed pickles, chopped dill, and two spoons on the same table
5 from 3 votes

Dill Pickle Potato Salad

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!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner, Salad, Side Dish
Cuisine: German-Inspired
Keyword: dill pickle potato salad, dill pickle potato salad recipe, German potato salad, potato salad recipe
Servings: 4 servings
Calories: 251kcal

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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!

Recipe Video

Nutrition

Serving: 1serving | Calories: 251kcal | Carbohydrates: 43g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 496mg | Potassium: 1033mg | Fiber: 6g | Sugar: 3g | Vitamin A: 408IU | Vitamin C: 49mg | Calcium: 53mg | Iron: 2mg