If you haven’t tried a creamy potato salad with pickles, this is the time to indulge in this tasty summer salad that’s packed full of flavor.
This Midwestern favorite is easy to make and requires a handful of ingredients. It’s a gluten free potato salad that can be enjoyed on its own for a a lighter meal or served with steak tips, air fryer breaded fish fillets or any protein of choice.
Looking for more salads? Try our Mexican chicken salad next!
You’ll want this easy potato salad with pickles all summer
Potato salad with pickles is a tasty twist on a classic summertime favorite that you’ll make over and over. This creamy, zesty dish combines tender potatoes, crunchy dill pickles, and a perfectly seasoned dressing for a side dish that's all shades of delicious.
Whether you're hosting a backyard BBQ or packing a picnic basket, this crowd-pleasing recipe delivers bold flavors with minimal effort.
Recipe Highlights
- The pickles add a pop of flavor that cuts through the richness of this salad perfectly.
- Tender potatoes, pickles, crunchy celery, and a luscious dressing make every bite insanely delicious.
- Potato salad is an absolute crowd-pleaser that appeals to all ages and dietary preferences.
- You can easily make it ahead for your convenience. It’s also meal-prep friendly.
Ingredients
- 2 lbs Potatoes (Yukon gold or baby potatoes)
- 4 large boiled eggs
- Seasoning: I used ½ teaspoon salt, ½ teaspoon black pepper and ½ teaspoon garlic powder
- 2 Tablespoons Rice Vinegar
- 1 Red onions
- 2 Celery stalks
- 2 Tablespoons Chives
Salad dressing
- ¾ cup Mayonnaise
- ½ cup Greek yogurt
- Pickles
- 1 Tablespoon Lemon juice
- 1 Tablespoon Dijon mustard
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- Sauce pan
- Mixing bowls
- Knife
- Chopping board
How to make potato salad with pickles
This is an overview of the recipe with step by step photos. Scroll down to end of post for a printable recipe card with the amount of ingredients and full recipe instructions.
Boil potatoes in skin for about 15 to 20 mins or until fork tender. Set aside to cool enough to handle, then peel and cut into bite size cubes.
Toss the potatoes in vinegar and let it sit for about 5 mins. Peel and chop the eggs. Mix the dressing ingredients and set aside.
Add all the ingredients to the bowl. Add the salad dressing. Toss till well coated. Taste and adjust seasoning. Cover the bowl of salad and place in the refrigerator to chill for 30 mins to an hour. Stir again before serving.
What to serve with potato salad
When it comes to serving this party-ready side, the possibilities are endless! It goes well with grilled meats, burgers, fried chicken or fish.
You can also pack it up for picnics, potlucks and barbecues. It's definitely a delicious option for outdoor entertaining.
Storage instructions
This gluten-free potato salad will keep well for 3-4 days in the refrigerator. Be sure to store it in an airtight container to maintain its fresh flavors and creamy texture.
For best quality, give it a gentle stir before serving to re-incorporate any separated dressing.
Helpful Tips
- Don’t over cook the potatoes, cook until just fork-tender to prevent them from becoming mushy.
- Allow the cooked potatoes to cool completely before assembling the salad.
- Taste and adjust seasoning as needed, the dill pickles provide great flavor, but you may want to add extra salt, pepper or pickle juice to suit your taste.
FAQs
Absolutely! Bread and butter or sweet pickles would work nicely too.
For best results, enjoy within 3-4 days.
Yes you can, it is best made at least a few hours in advance to allow flavors to meld.
It's up to you! Leaving skins on adds great texture. However, if you choose to leave the skin on, I recommend you buy organic potatoes and also ensure you scrub the skin thoroughly while washing the potatoes.
More recipes like this one
- Amish potato salad
- Southern potato salad
- Check out all our Home Cooked Recipes
This fresh and flavorful potato salad with pickles is guaranteed to become your new signature side dish. With its perfectly balanced flavors and ease of preparation, it's a recipe you'll make again and again. Hope you get to enjoy this delight with your family soon.
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Classic potato salad with pickles
Ingredients
- 2 lbs Potatoes (Yukon gold or any baby potatoes variety)
- 2 stalks celery (chopped)
- 4 large eggs (hard boiled)
- 1 Medium red onion (Diced)
- 2 tablespoon rice vinegar
- 2 tablespoon chives
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon Black pepper
- ½ teaspoon Garlic powder
Potato salad dressing
- ¾ cup mayonnaise (substitute with miracle whip)
- ½ cup Greek yogurt (substitute with sour cream)
- 1 Tablespoon lemon juice
- 1 ½ medium dill pickle (finely chopped it should be about ½ cup)
Instructions
- Cook potatoes skin with till they are fork tender drain and cool.
- When potatoes are cool enough to handle, peel and cut into small cubes.
- Transfer potatoes to a bowl, add rice vinegar to the potatoes and stir to combine. Leave for about 5 minutes.
- Mix all ingredients for salad dressing in a bowl.
- Peel the boiled eggs and chop finely.
- In a bowl with potatoes, add the finely chopped boiled eggs, chopped red onion, celery, chives, salad dressing, as well as the salt and spices. Stir to combine.
- Place in the refrigerator to chill for 30 mins to 1 hour. Stir again before serving.
Notes
- Boil potatoes until they see fork tender.
- You can make extra dressing to add to leftovers.
- If you prefer, peel and cut the potatoes before boiling. If you cook with the skin like I did, try to buy organic potatoes and wash thoroughly.
Randy says
I made your potato salad with pickles recipe for a family gathering and got lot's of compliments. Than you for a great recipe!
Chi & Kel says
Yay! Happy you and your family enjoyed it. Thank you Randy for letting me know.