This tangy dill pickle potato salad is a bold and creamy twist on a classic side dish.
Made with russet or Yukon gold potatoes, a splash of dill pickle brine, garlic, and onion, it’s packed with flavor in every bite. Finished with sour cream, butter, and a touch of dill, this warm salad is the perfect side for barbecues, picnics, or cozy dinners.
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Holly’s Recipe Highlights
- Flavor: This dill pickle potato salad has a rich, creamy texture with a tangy, garlicky kick and a burst of dill pickle flavor in every bite.
- Difficulty: This recipe is easy to make with simple steps, making it perfect for beginner to intermediate cooks.
- Tools: Just a pot and a masher or hand mixer. No special tools are needed!
The Basics
- Base Ingredients: Russet or Yukon gold create the hearty, starchy base—russets make a fluffier mash, while Yukon golds are creamier.
- Flavor Builders: Yellow onion adds mild sweetness to balance the creaminess. Garlic, brings bold, savory depth and aroma to the dish.
- Tangy Punch: Dill pickle brine infuses the potatoes with tangy, salty, vinegary flavor and a signature dill pickle kick.
Easy Variations
- Use red potatoes or baby potatoes instead of russet or Yukon gold for a sweeter flavor.
- Add some cheddar cheese, chives, crumbled bacon, or even some horseradish for a spicy kick.
- Substitute with apple cider vinegar or white vinegar mixed with a pinch of sugar if you’re out of pickle juice.
- Fresh dill is the best choice, if available. If not, dried works just fine—just reduce the amount slightly.
Leftover Mashed Potatoes?
Store leftover potato salad in an airtight container in the refrigerator for up to 4 days. Let it cool before sealing to avoid condensation. Reheat gently in the microwave or on the stovetop over low heat, stirring occasionally. Add a splash of cream or milk to loosen the texture if needed.
Serve as a side dish with grilled meats, sausages, or burgers. Spoon into a wrap or sandwich for a tangy, creamy layer. Pair with roasted vegetables or eggs for a hearty brunch plate.
Pickle Sides & Appetizers
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Dill Pickle Mashed Potatoes
Equipment
- Pot
- Potato Masher
Ingredients
- 4 pounds potatoes russet or Yukon gold
- ½ yellow onion finely chopped
- 6 cloves garlic minced
- 1 cup dill pickle brine from a jar of pickles
- ⅓ cup salted butter melted
- ½ cup sour cream
- 1 teaspoon dried dill or 1 tablespoon fresh chopped dill
- ¼ cup heavy cream if needed
- salt and pepper to taste
Instructions
- Peel and quarter potatoes, place in a pot of cold water.
- Add onion and garlic. Bring to a boil over high heat, reduce to a low boil and cook uncovered for 15 minutes or until fork-tender. Drain well.
- Add the brine to the pot and heat just until warmed. Add the hot potatoes to the brine and stir. Let rest 5 minutes, stirring occasionally to let the potatoes absorb the juice.
- Add melted butter, sour cream, and dill to the potatoes, mashing with a potato masher until desired consistency is reached. Heavy cream can be added for creamier potatoes.
- Season with salt and pepper to taste. Serve hot.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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