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!
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.
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.