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Dill Pickle Potato Salad


Lighter dill pickle potato salad without mustard and vinegar. This creamy salad with dill pickles is a perfect side dish or a party food.

Rate this recipe 4.9/5 (25 Votes)
Dill Pickle Potato Salad 1 Picture


  • ½ cup Mayonnaise
  • ½ cup Sour Cream
  • 4 Medium Carrots
  • 2 lb Potatoes (low-starch ones, if possible)
  • 1 cup Dill Pickles , Diced
  • 1/3 cup Pickle Juice
  • ½ Medium Onion
  • Salt & Pepper to Taste


Level of difficulty Easy
Cost Budget Friendly
Adapted from


Step 1

Rinse potatoes and carrots under running water. Peel them and cut into small cubes. Place them in a large pot and cook until they are just cooked. Avoid boiling them for a long time to prevent ending up with mash. Drain the water and let them cool down.

Step 2

Finely chop onion and dill pickles. In a small bowl, mix together mayonnaise and sour cream.

Step 3

In a large bowl or pot combine together potatoes, carrots, pickles, pickle juice, onion and mayo mix. Add salt and pepper and taste.

Step 4

Cover with cling film/lid and chill in the fridge overnight.

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