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.
Table of contents
This creamy red potato salad goes perfectly with a Roasted Whole Chicken or this Simple No-Vegetable Meatloaf.
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
- Red Potatoes - The regular and small red-skinned potatoes work well for this recipe.
- Dill Pickles and Pickle Juice - While we prefer the crunchy dill pickles spears found in the refrigerator section at the grocery store, or dill pickle relish also works great. Plus, add some of the juice!
- Mayonnaise and Mustard - I know some people don't like mustard in their potato salad. There is no problem with leaving it out of this recipe.
- 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.
- Salt and Pepper - Adjust to taste.
Why Red Potatoes
I like the small red potatoes 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.
Step-by-step directions
Follow these simple directions to make this Red Potato Salad with Dill Pickles.
Step 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.
Step 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.
Step 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.
Step 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.
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Mom 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
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.
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.
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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Printable Recipe
Red Potato Salad with Dill Pickles
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.
Nancy S
Making soon for family bbq