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With tender potatoes, crispy bacon, relish, and hard boiled eggs in a creamy dressing, this Dill Pickle Potato Salad offers the perfect balance of savory, salty, and tangy flavors. The perfect addition to any summer potluck!
Easy Dill Pickle Potato Salad
This dill pickle potato salad takes the classic recipe up a notch, with the addition of dill pickle relish and fresh dill. It has that tangy dill flavor, balanced out by the mayonnaise-based dressing, and crumbled bacon adds a hint of saltiness and texture.
We’re pretty big fans of potato salad in our house and this is definitely one of our favorite variations, right alongside loaded potato salad and deviled egg potato salad.
Why You’ll Love This Potato Salad With Dill Pickles
Here are a couple of reasons why I love this dill pickle potato salad so much.
- Great flavor and texture. The potatoes, egg, and bacon all add a variety of texture to the salad and the relish really enhances the already-good flavor.
- Easy to make ahead. This is one recipe that’s definitely better if it’s made a day in advance, which always makes me happy. The less I have to do on the day of a get-together, the better!
- Always a hit. This salad disappears so quickly at potlucks and picnics! My friends and family have started asking (aka demanding) that I make it.
What You’ll Need
Here’s an overview of what you’ll need to make this dill pickle potato salad recipe. You can also scroll down to the recipe card below for exact measurements.
- Potatoes – Yukon Gold potatoes are my go-to for this potato salad but any potato you prefer works.
- Mayonnaise – The base of the dressing.
- Dill pickle relish – Adds the dill pickle flavor to the salad.
- Dried dill – Enhances the dill flavor from the pickles.
- Salt & pepper
- Bacon – I love using air fryer bacon to make sure it’s extra crisp. Feel free to omit it for a vegetarian option.
- Green onions – I use green onions because they have a lighter flavor than white onions.
- Eggs – Hard boiled, cooled, and peeled.
How To Make Dill Pickle Potato Salad
This potato salad with dill pickles comes together in a few easy steps. Just remember to leave plenty of time for the potatoes to cool. Scroll down to the recipe card below for printable instructions.
- Cook the potatoes. Cube the potatoes and cover with water in a large pot. Boil until fork-tender then drain and allow to cool completely.
- Make the dressing. Whisk together the mayo, relish, and spices. Refrigerate until the potatoes are cool.
- Combine the ingredients. Combine the cooled potatoes, chopped eggs, crumbled bacon, green onions, and dressing. Toss to ensure everything is evenly distributed.
- Enjoy. Cover and chill or enjoy immediately.
Tips & Variations
Here are a few things to keep in mind when making your dill pickle potato salad, as well as a few easy variations.
- Cool the ingredients completely. The potatoes, egg, and bacon all need to be completely cooked and cooled ahead of time. Everything should be at room temperature or chilled when assembling the salad.
- Add in diced pickles. For even more pickle flavor, feel free to chop up some of your favorite dill pickles and stir them in.
- Chill before serving. I highly recommend making this dill pickle potato salad a day in advance and letting it chill overnight. This gives the flavors time to meld and the potatoes time to absorb the dressing which really adds SO much flavor.
- Keep it vegetarian. For a vegetarian side, simply omit the bacon.
Serving Suggestions
Dill pickle potato salad makes an excellent alternative to basic potato salad at summer cookouts, potlucks, and BBQs. It pairs well with burgers, hot dogs, Dr Pepper Ribs, pork chops, and more.
One important thing to note is that this potato salad does need to remain cold, even if serving it at a potluck. If you can’t keep it in a cooler, consider placing ice in a large bowl and then nestling a smaller bowl with the salad on top.
Proper Storage
Keep the leftover dill pickle potato salad in an airtight container or a bowl covered well with plastic wrap. Refrigerate for up to two days.
More Easy Side Salad Recipes
Add as Google Trusted SourceDill Pickle Potato Salad with Bacon
Ingredients
- 3 pounds Yukon Gold potatoes, washed and cut into 3/4-inch pieces
- 3/4 cup mayonnaise
- 1/4 cup dill pickle relish
- 1/2 teaspoon dried dill
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 eggs, hardboiled, cooled, peeled, and chopped
- 6 strips bacon, cooked until crisp, cooled, and crumbled
- 4 green onions, diced
Instructions
- Pour the cubed potatoes into a large pot and cover with water, at least 1 inch above the potatoes. Boil on high heat until the potatoes are fork-tender. Tip: You may need to reduce the heat from high once the water is boiling to prevent it from boiling over.
- Drain the water from the potatoes in a colander and allow the potatoes to cool completely.
- In a medium bowl, whisk together the mayonnaise, relish, dried dill, salt, and pepper. Cover and refrigerate until you're ready for the next step.
- In a large mixing bowl, combine the cooked and cooled potatoes, chopped hardboiled eggs, crumbled cooked bacon, and diced green onions. Add the prepared dressing and toss to combine.
- Serve the potato salad cold.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Have made this it’s really good! But can anybody tell me how many servings is in this potato salad? I need enough for 16 people.
Thanks April! As written this recipe yields 12 servings. The serving information is listed at the top of the recipe card.
It doesn’t say to peel potatoes but it doesn’t look like the potatoes have their peels left on in the picture. Can’t wait to try.
Hi Ellen. We did not peel the potatoes, but you could definitely do that. Let us know if you make it!
I make MANY of the recipes you share! This is another favorite!!
Going to make this asap! looks so good. I am also a fellow boy mom to 3!
I do not care for eggs. Would I be able to eliminate them?
Looks yummy! Will make over weekend.