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    Home » Side Dishes

    Red Potato Salad with Dill Pickles

    Published: Jul 16, 2022 · Modified: May 21, 2023 by Keri Hix

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    Pinterest graphic for red potato salad.
    Pinterest graphic for red potato salad.
    Pinterest Graphic for Red Potato Salad

    You can prepare this delicious, easy recipe for homemade potato salad in short order with just a few ingredients. Red Potato Salad with Dill Pickles is a perfect side dish for those summertime BBQs, get-togethers, and family dinners. It is filled with the flavor of dill pickles, red onion, and creamy red potatoes.

    Potato salad in a white bowl next to a blue and white checked towel.

    This creamy red potato salad goes perfectly with a Roasted Whole Chicken or this Simple No-Vegetable Meatloaf.

    Table of contents
    • Why we love this recipe
    • Recipe ingredients
    • Step-by-step directions
    • Pro tip
    • Recipe FAQs
    • Other recipes you might like
    • Recipe

    Why we love this recipe

    • It is simple! - And, if you use the prepackaged small red potatoes for cooking in the microwave, it is done in no time!
    • We love dill pickles - Our favorite pickles to use are the dill pickle spears found in the grocery store's refrigerated section.
    • It is customizable - If you don't like red onion or mustard, leave them out. The stars of this show are the dill pickles and red potatoes.
    • No celery or egg - This recipe does not include celery or egg. We prefer the crispness of the dill pickles and red onion over celery.

    Recipe ingredients

    A labeled ingredient photo for red potato salad.

    Red Potatoes - The regular and small red-skinned potatoes work well for this recipe. I like them since they have very thin skin and you don't need to worry about peeling, but you can if you prefer.

    The red potato itself has a creamy texture and makes a delicious, homemade creamy potato salad.

    Using the potatoes in the microwaveable bag will save you a lot of prep time. If you decide to use larger potatoes and boil them, cook until they are only fork tender.

    Whether using the small or larger potatoes, cut them into bite-size pieces after cooking.

    Dill Pickles - While we prefer the crunchy dill pickles spears found in the refrigerator section at the grocery store, we also use oval dill pickles and hamburger dill chips. Or, dill pickle relish also works great. As long as it is full of dill pickle flavor, we are happy.

    Mustard - I know some people don't like mustard in their potato salad. There is no problem with leaving it out of this recipe. I have not tried this recipe with Dijon Mustard.

    Red Onion - I love red onion. However, green onion also works well in this Red Potato Salad recipe. Or, leave the onion out altogether if you prefer.

    Dill - You can either use fresh or dried dill. The correct amounts will be listed for both in the recipe card below.

    Step-by-step directions

    Follow these simple directions to make this Red Potato Salad with Dill Pickles.

    Red potatoes sitting on a black wire rack.

    1 - Wash the potatoes if needed. If you plan on boiling the potatoes, add them to a large pot of water and bring them to a boil. Cook the red potatoes until they are fork tender. When they are done, drain and let them cool completely.

    If you are microwaving the potatoes, cook until done per the package directions. Carefully remove them from the bag and cool completely.

    Bite size pieces of cooked red potatoes on a cutting board.

    2 - After the potatoes have cooled, cut them into bite-size pieces. At this point, you can start prepping the ingredients to make the dill pickle potato salad dressing.

    Ingredients measured for potato salad dressing in a blue bowl.

    3 - Chop the red onion and dill pickle spears. Mix the dill pickles, dill pickle juice, red onion, mayonnaise, mustard, dill, salt, and pepper in a medium to a large bowl. Mix well. Taste for seasoning and adjust if you think necessary.

    Cut up red potatoes being added to potato salad dressing.

    4 - Add the cooled red potatoes pieces and gently stir together. You can leave the Red Potato Salad in the mixing bowl or move it to a more decorative bowl. Top the salad with additional dill if you like.

    Enjoy immediately, or refrigerate to give all the flavors a chance to meld together.

    Potato salad in a white bowl next to a blue and white checked towel.

    Pro tip

    If you are making potato salad for a crowd, figure using about 4 to 6 ounces of potatoes per person. This recipe, as written, is approximately 5 - 6 servings. Use the serving adjustment tool on the recipe card if you need it for more servings.

    Recipe FAQs

    Do I need to peel the potatoes for potato salad?

    That is why I like red potatoes. They have thin skin, so they don't need to be peeled! However, if you prefer a potato salad without the skin, there is no problem with peeling.

    Can you really make potato salad with microwaved potatoes?

    Yes, you can! I was pleasantly surprised when I tried it. Using the microwave took less time than bringing a pot of water to boil and waiting for the potatoes to cook.

    How long does potato salad last?

    Around here, about 2 days! You could safely store potato salad in your refrigerator for 3 to 4 days, but you may notice the potatoes start to get a little watery.

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    Thank you for stopping by and checking out my family's favorite recipes and this simple Red Skin Potato Salad recipe.

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    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below & a review in the comments section further down the page.

    Recipe

    Potato salad in a white bowl next to a blue and white checked towel.

    Red Potato Salad with Dill Pickles

    Red Potato Salad with Dill Pickles is a perfect side dish for those summertime BBQs, get-togethers, and family dinners. You can prepare this delicious potato salad in short order with just a few ingredients.
    5 from 5 votes
    Print Rate
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Cool Time: 30 minutes minutes
    Total Time: 1 hour hour
    Servings: 6 Servings
    Calories: 258kcal
    Author: Keri Hix

    Ingredients

    • 24 ounces Small Red Potatoes cooked and cubed - *see note
    • ⅓ cup Red Onion diced (optional)
    • 3 Dill Pickle Spears diced (more or less to taste)
    • 1 tablespoons Dill Pickle juice more or less to taste
    • ⅔ cup Mayonnaise
    • 1 teaspoons Yellow Mustard optional
    • 2 teaspoons Dill 1 tablespoon if using fresh
    • ½ teaspoon Salt
    • ½ teaspoon Black Pepper

    Instructions

    • Wash the potatoes if needed.
    • If you plan on boiling the potatoes, add them to a large pot of water and bring them to a boil. Cook the red potatoes until they are fork tender. When they are done, drain and let them cool completely.
    • If you are microwaving the potatoes, cook until done per the package directions. Carefully remove them from the bag and cool completely.
    • After the potatoes have cooled, cut them into bite-size pieces.
    • Dice the red onion and dill pickle spears into a size of your preference.
    • Mix the dill pickles, dill pickle juice, red onion, mayonnaise, mustard, dill, salt, and pepper in a medium to a large bowl. Mix well. Taste for seasoning and adjust if you think necessary.
    • Add the cooled red potatoes pieces and gently stir together. You can leave the Red Potato Salad in the mixing bowl or move it to a more decorative bowl.
    • Top the salad with additional dill if you like. Enjoy immediately, or refrigerate to give all the flavors a chance to meld together.

    Notes

     

    Potato salad with microwaved potatoes?
    Yes! By using the pre-packaged, microwaveable bags available you can have delicious potato salad in less than an hour! This recipe may take a bit longer if you choose to boil the potatoes. 
    Ingredient notes
    If you can't find dill pickle spears, you can dice some dill pickle chips or use dill pickle relish. 
    Mustard is completely optional.
    Green onion is a great substitution for the red onion.
     
     
     
     
    Click here to add your own private notes.

    Nutrition

    Calories: 258kcal | Carbohydrates: 20g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 10mg | Sodium: 681mg | Potassium: 574mg | Fiber: 2g | Sugar: 2g | Vitamin A: 88IU | Vitamin C: 11mg | Calcium: 34mg | Iron: 1mg
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    Comments

    1. Nancy S

      October 01, 2022 at 1:01 pm

      5 stars
      Making soon for family bbq

      Reply

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    Hi! My name is Keri. I am the mom behind Cook This Again, Mom! and I love to cook! Well, most of the time I do. Welcome to my recipe blog!

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