Creamy Dill Pickle Potato Salad is the perfect side dish for serving at your next BBQ. This salad is creamy and tangy and can be served with any type of BBQ. The addition of pickles takes this potato salad to a new level.

A close up view of Creamy Dill Pickle Potato Salad.

Usually, we only serve potato salad made with mashed potatoes. But when we tried this recipe for a change and to save time, the whole family loved it. This salad has quickly become a family favourite.

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Ingredients For Creamy Dill Pickle Potato Salad

The ingredients for this dish are simple and are mostly the basic ingredients for a potato salad, with the addition of a few ingredients.

Potatoes. When making this recipe, our choice of potato is usually small red potatoes. They hold their shape after cooking, so they hold up well for this dish.
Mayonnaise. Full-fat or low-fat, both varieties work for this recipe.
Hard-Boiled Eggs. Whole, large eggs that have been hard-boiled and cooled.
Dill Pickles. Our go-to is crunchy dill pickles, like our Homemade Pickles.
Dill Pickle Juice. We use the juice straight out of the pickle jar.
Dried Dill.
Green Onion.
Salt.
Pepper.

We get everything we need to make this recipe delivered to our door by ordering online at Voilà.

Ingredient Substitutions and Variations

Half of the mayonnaise in this recipe can be substituted with Greek yogurt or sour cream if you prefer a tangier taste.

And you can add in some diced celery for extra crunch.

How To Serve Creamy Dill Pickle Potato Salad

Creamy Dill Pickle Potato Salad should be served cold. The salad can be made the night before, covered and stored in the fridge until ready to serve.

Serve this potato salad at a BBQ. It makes a great side dish to serve with a simple BBQ of burgers and hot dogs, but can also be served with brisket, pulled pork sandwiches, or ribs.

Potato salad is also great for picnics and a day at the beach. Pack the salad in a container with a tight-fitting lid and keep it in the cooler. When ready to serve, keep the potato salad out of direct sunlight if possible and don’t keep it out in the heat for longer than necessary to serve it.

Storing Leftover Creamy Dill Pickle Potato Salad

Leftover potato salad should be refrigerated in an air-tight container and used within 3 days.

If the salad has been out of the fridge or cooler for more than an hour, or it has been in direct sunlight for any length of time, the salad may have to be discarded. The mayonnaise in the dish can harbour bacteria when left out for long periods of time which can cause food poisoning.

We do not recommend freezing potato salad. This type of salad does not freeze well since mayonnaise tends to break down when frozen and changes its consistency, making the potato salad watery.

Potato salads are one of our favourite side dishes for a backyard BBQ or to add to a cold plate in the summer heat. We would love to hear what you think of this salad. Leave a comment and star rating below. This helps others find our recipes and helps us to improve our posts and continue to offer free recipes like this one.

A close up view of dill pickle potato salad.

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