Wow your guests this summer grilling season with this Dill Pickle Potato Salad! Cooked baby white potatoes are tossed with dill pickles and green onions in a light and simple dressing. Topped with hard boiled eggs, fresh dill and extra black pepper.
Love dill pickles and potato salad?
Look no further because this dill pickle potato salad is indeed your jam.
We are in full summer mode. Lot’s of grad parties to go to, and we’re even hosting a party or two this summer on top of Haileigh’s grad party. It’s crazy busy around here, but we are plugging along and one of the salads that has me most excited to barbecue, is this dill pickle potato salad.
It has all my favorite things: potatoes, dill pickles and hard-boiled eggs. What more can a girl ask for?
WHAT YOU NEED TO MAKE THIS DILL PICKLE POTATO SALAD:
- 3 pounds baby white potatoes
- 1/2 cup plain nonfat greek yogurt
- 1/2 cup mayonnaise
- 2 tablespoons low-fat buttermilk
- 2 tablespoons pickle juice
- 1 bunch (6 to 8) green onions
- 1 cup sliced petite or snacker size dill pickles
- kosher salt and freshly ground black pepper
- 6 hard-boiled eggs
- 2 tablespoons chopped fresh dill
Cook The Potatoes:
Start by placing whole baby potatoes into a large pot, cover with water by 2-inches, cover and bring to a boil. Cook until potatoes are tender, about 10 to 15 minutes depending on size.
Make The Dressing:
Meanwhile, combine the yogurt, mayonnaise and buttermilk.
Next, measure and add the dill pickle juice.
Whisk to combine, cover and refrigerate until ready to use.
Make The Potato Salad:
Once the potatoes have cooked, drain into a colander and rinse with cold water. Then cut each potato in half, quartering any larger ones.
Next, in a large mixing bowl, add the potatoes, green onions and pickles.
Add the dressing and use a rubber spatula to toss and combine. Test and season with kosher salt and freshly ground black pepper to taste.
Cover tightly with plastic wrap and chill until ready to serve.
Before serving, transfer the dill pickle potato salad to a serving dish. Top with quartered hardboiled eggs, more black pepper and the chopped fresh dill.
The flavors of this dill pickle potato salad are incredible and it couldn’t be any easier! This recipe makes around 10 cups but can also be doubled for grad parties, large holiday barbecues especially if you’re needing to serve a crowd.
Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Dill Pickle Potato Salad
Ingredients
- 3 pounds baby white potatoes
- 1/2 cup plain nonfat greek yogurt
- 1/2 cup mayonnaise
- 2 tablespoons buttermilk
- 2 tablespoons dill pickle juice
- 1 bunch green onions, sliced
- 1 cup dill pickles, sliced petite or snacker size
- kosher salt, to taste
- black pepper, freshly ground to taste
- 6 hard boiled eggs, quartered
- dill, chopped for garnish
Instructions
- Place potatoes into a large pot and cover with water by 2 inches. Bring to a boil and cook until tender about 15 to 20 minutes dependign on size.
- Meanwhile, in a medium bowl, combine the yogurt, mayo, buttermilk and pickle juice. Whisk until combined and then cover and refrigaretate until ready to use.
- Once the potaotes are cooked, drain and rinse with cold water. Then cut in half or quarter if large.
- In a large mixing bowl, add the potatoes, green onions and pickles. Add in the dressing and toss to coat. Taste test and season with salt and pepper to personal taste. Cover and chill until ready to serve.
- Transfer the potato salad to a serving bowl, top with quartered hard boiled eggs and season with more black pepper and chopped dill.
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THANK YOU in advance for your support!
Thanks for posting such a great recipe. Perfect for 4th of July!
Thank you, Patty. I hope you had a great 4th!