The Best Creamy Dill Pickle Potato Salad (with Greek Yogurt!)

If you believe that pickles make everything better, this recipe is for you. We’re taking the beloved classic potato salad and giving it a vibrant, tangy upgrade that will steal the show at any cookout, picnic, or backyard barbecue.

This Dill Pickle Potato Salad combines tender potatoes, crunchy pickles, and hard-boiled eggs in a ridiculously creamy and flavorful dressing. The best part?

We’ve lightened it up with protein-rich Greek yogurt, so it’s not just delicious, it’s a side dish you can feel great about piling on your plate. Forget boring, heavy potato salads—this one is bright, refreshing, and guaranteed to disappear fast.

Why This Recipe is a Keeper

It’s more than just a recipe; it’s a thoughtful upgrade to a classic. Here’s why this particular potato salad will earn a permanent spot in your recipe rotation:

• Bold, Tangy Flavor: We don’t skimp on the pickles. The combination of chopped dill pickles, a splash of pickle juice, and fresh dill creates a punchy, zesty flavor profile that cuts through the creaminess.
• Healthier Creaminess: The dressing is the star. By using Greek yogurt as the primary base with just a touch of mayonnaise for that classic flavor, we achieve a rich, creamy texture with more protein and less fat than traditional recipes.
• Perfect Make-Ahead Dish: Like many great salads, this one gets even better with time. Making it ahead allows the flavors to meld and deepen, making it the perfect stress-free dish for entertaining.
• Textural Perfection: With tender potatoes, crisp pickles and onion, and creamy hard-boiled eggs, every bite is a delightful mix of textures.

What You’ll Need for the Perfect Salad

Choosing the right ingredients is the first step to a perfect potato salad. Here’s what you’ll need and why:

For the Salad:

• Potatoes: 2 lbs of waxy potatoes like Red Potatoes or Yukon Golds are best. Their lower starch content helps them hold their shape when boiled, preventing a mushy texture.
• Dill Pickles: 1 cup of crisp, tangy dill pickles, chopped. Brands like Grillo’s, which are refrigerated, offer a superior crunch. Don’t forget a splash of the pickle brine for the dressing!
• Hard-Boiled Eggs: 3-4 large eggs, chopped. These add a rich, creamy texture and extra protein.
• Sweet Onion: ½ cup, finely chopped. Sweet onions provide a milder crunch compared to red onions, but red or green onions work well too.

For the Creamy Dressing:

• Plain Greek Yogurt: ½ cup of full-fat or 2% plain Greek yogurt. This is the secret to a tangy, creamy, and protein-packed dressing.
• Mayonnaise: 2 tablespoons. A small amount is key to achieving that classic, nostalgic potato salad flavor.
• Dijon Mustard: 1.5 tablespoons. It adds a sharp, tangy complexity that complements the dill.
• Fresh Dill: ⅓ cup, finely chopped. Fresh is non-negotiable here; it provides a bright, herby flavor that dried dill can’t match.
• Garlic: 1 clove, minced or grated. A microplane ensures the garlic flavor distributes evenly without any harsh bites.
• Salt & Black Pepper: To taste.

How to Make Dill Pickle Potato Salad Step-by-Step

Follow these steps for a foolproof potato salad every time.

1. Cook the Potatoes: Chop the potatoes into uniform ¾-inch cubes. There’s no need to peel them; the skin adds color and nutrients. Place them in a large pot and cover with cold, salted water. Bring to a boil and cook for 10-15 minutes, or until they are easily pierced with a fork but not falling apart. Drain them completely and let them cool for at least 15-20 minutes.
2. Prepare the Dressing: While the potatoes are cooking, whisk together the Greek yogurt, mayonnaise, Dijon mustard, fresh dill, minced garlic, a splash of pickle juice (about 1 tbsp), salt, and pepper in a small bowl.
3. Combine Everything: In a large mixing bowl, gently combine the cooled potatoes, chopped hard-boiled eggs, sweet onion, and chopped pickles.
4. Dress and Chill: Pour the dressing over the potato mixture and fold gently with a spatula until everything is evenly coated. Be careful not to mash the potatoes.
5. Chill for Flavor: For the best results, cover the salad and refrigerate it for at least one hour before serving. This allows the potatoes to absorb the dressing and the flavors to meld together beautifully. Taste and adjust seasoning with more salt and pepper if needed before serving.

Delicious Variations to Try

This recipe is a fantastic base for your own creative twists. Try one of these popular variations:

• Make it Smoky: Add ½ cup of crispy, crumbled bacon for a salty, savory crunch that pairs incredibly well with the tangy pickles.
• Add More Veggies: For extra crunch and nutrients, mix in 1 cup of finely chopped celery or a chopped red bell pepper. It’s a great way to sneak in extra vegetables, similar to how this healthy chocolate zucchini bread does.
• Give it a Spicy Kick: Stir in a teaspoon of sriracha, a pinch of cayenne pepper, or some finely diced jalapeño for a touch of heat.
• Use Sweet Pickles: If you prefer a sweeter tang, swap the dill pickles for sweet pickles or bread and butter pickles.
• Boost the Herbs: In addition to dill, try adding fresh chives or parsley for another layer of fresh flavor.

Crucial Food Safety for Picnics & Potlucks

As a dietitian, I want to ensure your delicious creations are also safe. Potato salad is a classic potluck dish, but it requires careful handling.

• The Two-Hour Rule: Never leave potato salad out at room temperature for more than two hours. If it’s a hot day (above 90°F or 32°C), this window shrinks to just one hour. This is because the ‘temperature danger zone’ for bacterial growth is between 40°F and 140°F (4°C and 60°C), as defined by the USDA.
• Keep it Cold: Transport your potato salad in a cooler with plenty of ice or frozen gel packs. When serving, place the bowl of potato salad inside a larger bowl filled with ice to keep it chilled.
• Store Properly: Leftovers should be stored in an airtight container in the refrigerator and are best consumed within 3-4 days. If it has been left out for more than two hours, it’s safest to discard it.

Remember, when it comes to food with ingredients like eggs and dairy-based dressings, it’s always better to be overly cautious.

What to Serve with Your Potato Salad

This versatile side dish pairs wonderfully with almost any classic summer meal. Here are a few ideas to create a complete and satisfying spread:

• Grilled Meats: Perfect alongside burgers, hot dogs, grilled chicken breasts, or BBQ ribs.
• Sandwiches and Sliders: Serve it with Italian sliders, pulled pork sandwiches, or simple deli wraps.
• Other Salads: Create a salad trio with a fresh green salad and a fruit salad for a light and refreshing lunch.
• Picnic Fare: It’s an essential component of any picnic basket, along with fried chicken, coleslaw, watermelon slices, and a simple dessert like some healthy no-bake chocolate oat bars.

Frequently Asked Questions

Here are answers to some of the most common questions about making this recipe.

• Can I use different types of potatoes? Yes, but the texture will be different. Waxy potatoes like red, new, or Yukon Gold potatoes hold their shape well. Starchy potatoes like Russets tend to fall apart, which can result in a mushier salad.
• Is it okay to leave the skin on the potatoes? Absolutely! Potato skins contain fiber and nutrients. Just be sure to scrub them well before cooking. It also adds a nice color and rustic texture to the salad.
• How do I keep my potato salad from getting watery? The key is to let the boiled potatoes cool and drain thoroughly. Excess water will thin out the dressing. Letting them steam dry for a few minutes after draining can help remove excess moisture.
• Can I use pickle relish instead of chopped pickles? You can, but be mindful of the type. Dill pickle relish will work well. Sweet pickle relish will significantly change the flavor profile, making the salad much sweeter.
• How long does this potato salad last? When stored properly in an airtight container in the refrigerator, it will stay fresh for 3 to 4 days.

Conclusion

This Dill Pickle Potato Salad isn’t just another side dish; it’s a vibrant, flavorful, and smarter take on a classic that’s destined to become a favorite. By using Greek yogurt and focusing on fresh ingredients, you get all the creamy satisfaction without the heaviness.

It’s proof that you can have nourishing food that’s also the star of the potluck. So go ahead, give it a try—your summer gatherings will thank you!