Dill Pickle Potato Salad
This Dill Pickle Potato Salad is made with roasted potatoes, caramelized onions, dill pickles and a creamy dill dressing. Serve warm or cold.
If you’re looking for an easy recipe for potato salad that’s a little different and a whole lot delicious, then try this Dill Pickle Potato Salad! Delicious dill flavour from a homemade creamy dill dressing and the addition of chopped dill pickles, makes this potato salad is SO good. It’s on repeat here at home!
Make sure to read this entire post for helpful recipe tips! Every step matters.
Main Ingredients
The ingredient list for this Dill Pickle Potato Salad is short and the ingredients are simple!
A Delicious Twist on Potato Salad
Potato salads need not be boring or the same all the time! In fact, there are so many ways to make potato salad…with different dressings, ingredients and flavours. Next to this warm potato salad, this Dill Pickle Potato Salad is my favourite! The dressing is creamy and dill-y. The potatoes are roasted to perfection. There are sweet caramelized onions and crunchy dill pickles in every bite. This salad is a must make.
Serving Suggestion:
This Dill Pickle Potato Salad is delicious as a side dish served alongside any kind of barbecued meat like steak, ribs and chicken. We especially love it with these Air Fryer Chicken Thighs. It’s also a perfect take-along dish for potlucks, picnics and back yard barbecues!
Dill Pickle Potato Salad Recipe Tips
- POTATOES: I prefer baby potatoes cut in half for this salad (so about 1 1/2 lbs), but you can also use any variety of potato (red potatoes are particularly good), you just have to cut them into chunks before roasting. If the potatoes are fresh and clean, I don’t bother peeling them.
- POTATO COOKING METHOD: While this recipe does call for roasted potatoes, you can also use boiled potatoes. Just boil until fork tender, drain, season as listed below, and proceed with the recipe.
- SEASONING SALT: I like to use a seasoning salt like Lowry’s or Hys.
- SOUR CREAM: You can also use plain Greek yogurt.
- MAYO: Use real mayonnaise, not mayo dressing.
- DILL: Use fresh dill for this recipe, it has the best flavour. Dried dill (about 2 teaspoons) can also be used, but you have to let the dressing rest for at least 1 hour before using it for best flavour. This recipe calls for about 1/3 cup fresh dill, but you can add more or less, depending on your taste.
- ONIONS: You can use red onions or sweet onions. Make sure to caramelize them before adding to the salad…the flavour is a wonderful addition!
- MIXING: If you have one, use a hand blender to make the dill dressing, it makes it smooth and creamy. If you don’t have access to a blender, just make sure to finely chop the dill then use a whisk to mix everything together.
- GARNISH OPTIONS: If you want to garnish your salad before serving, toss on some extra chopped fresh dill.
- MAKE AHEAD: You can definitely make this salad ahead of time. Make sure to give it a good stir before serving.
- SERVING: If you want a warm potato salad, then it is best served right away.
- LEFTOVERS. Store any leftovers in an airtight container in the fridge for up to 3-4 days.
Dill Pickle Potato Salad
This Dill Pickle Potato Salad is made with roasted potatoes, caramelized onions, dill pickles and a creamy dill dressing. Serve warm or cold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Salad
Ingredients
Roasted Potatoes
- 7 – 8 medium potatoes, cut into 1-inch chunks OR 1 1/2 lbs baby potatoes, cut in half
- 2 tbsp olive oil
- 1/2 tsp seasoning salt
- 1/8 tsp fresh ground black pepper
Additions:
- 1 large chopped onion + 2 tbsp butter + 1/4 cup water, caramelized (see instructions below)
- 1/2 cup chopped dill pickles (pickles cut into quarters)
Dill Pickle Dressing:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/3 cup fresh dill (a large handful works)
Instructions
Making the salad:
- Preheat your oven to 400 degrees F.
- Prepare the potatoes: toss them in the olive oil and season with seasoning salt and pepper.
- Place the potatoes onto a baking sheet and bake for 30 minutes, until the potatoes are golden.
- While the potatoes are roasting, caramelize the onions. In a skillet on low-medium heat, melt 2 tbsp butter, then slice the onion and place it into a skillet with 1/4 water. Sauté until the onions are soft and the colour of caramel.
- Now make the dill dressing: use a hand blender or blender to puree the mayonnaise, sour cream and fresh dill, until nice and creamy (see recipe tips above if you don’t have a hand blender).
Putting it all together:
- Once the potatoes are done roasting and the onions are caramelized, add them to a large bowl with the chopped/sliced dill pickles.
- Toss everything with the creamy dill dressing.
- Garnish with extra fresh dill.
- Enjoy!
Keywords: dill pickle potato salad, dill potato salad
MOrE DELICIOUS
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Have a delicious day!
