Quick & Easy Dill Pickle Potato Salad
A delicious creamy tangy potato salad with dill pickles! This quick and easy dill pickle potato salad is a great side dish ready in 20 minutes with simple ingredients. Perfect for any barbecue or picnic! I also share how to make this vegan.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5 lb baby potatoes (quartered & skin on)
- 1/2 cup fresh dill (finely chopped)
- 2 green onions (finely chopped)
- 1/4 red onion (diced)
- 1/2 cup dill pickles (finely chopped)
- 1 tsp dill pickle juice (from the pickle jar)
- 2 tbsp lemon juice
- 2 tsp apple cider vinegar (or white vinegar/rice vinegar)
- 1 tsp dijon mustard (or sub with regular mustard)
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 cup mayonnaise (or sub with vegan mayo if you're vegan)
Instructions
- 1
Bring a large pot of water to boil. Add in potatoes. Boil for 10-12 minutes uncovered until fork tender. Strain the potatoes. Do not rinse off with cold water.
- 2
Transfer cooked potatoes to a large mixing bowl. While they are hot, add in remaining ingredients starting with the fresh dill, red onions, and green onions. Followed by dill pickles, pickle juice, lemon juice, apple cider vinegar, mustard, all the spices, and mayo.
- 3
Gently mix together with a spatula until well combined. For optimal taste, store in the fridge for a couple of hours or overnight. But if you're impatient like me, you can enjoy it warm!