Dill Pickle Potato Salad Recipe - Learn how to make a quick and easy potato salad that everyone will rave about! It has everything you love about a classic potato salad plus bacon and sour cream and it’s got a bit of delicious tang thanks to the pickles, pickle juice, and lemon juice!
It’s BBQ season and as much as I love cooking grilled chicken thighs and the best hamburgers on the grill, I love all the tasty side dishes even more!
This dill pickle potato salad is made with chunks of tender potato, cooked smoky bacon, crispy celery, pickles, and a creamy zesty dressing. The sour cream and bacon make this loaded potato salad that much better!
Make this potato salad with bacon and egg for all your potlucks and BBQs this summer!
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Why This Recipe Works
- An impressive side dish - This is not your ordinary potato salad. This is the BEST bacon potato salad recipe that has the perfect combination of zesty, creamy, and tangy!
- Pairs well with everything - Potato salad with pickle juice has layers of savory flavor that goes with baked chicken wings, prime rib steak, grilled shrimp, a BLT sandwich, you name it!
- Easy to make - This recipe takes as long as it takes to boil potatoes and cook bacon. That’s it! As long as you get those done, this salad comes together in minutes.
Cooking Tips & Suggestions
This salad can be served cold or warm. If you toss the potatoes with the dressing while they are still warm, they will absorb a bit more of the flavor. However, there is also the possibility that your dressing will become slightly runny. Don’t worry, it’ll all even out if you chill it in the fridge for a bit.
Don’t keep it out too long. Because this is a potato salad with sour cream and mayo in it, don’t keep it out of the fridge too long. Once you’ve served it, put it back in. This is especially true when serving it outside in the heat.
Best way to cook bacon. Ever since I discovered cooking bacon in the oven, I haven’t turned back. Lay strips of bacon onto a foil-lined baking sheet and bake in a preheated 400-degree oven for 10 minutes.
Ingredients in Dill Pickle Potato Salad
Potatoes: I use golden potatoes, but use whichever is your favorite. You’ll need to peel, cook, and chop them up.
Bacon: Cooked bacon bits add crunch, and a smoky flavor, and always make everything better!
Eggs: Chopped hard-boiled eggs go into the salad, and I also like to keep extra for garnish.
You’ll also need: Chopped celery, dill pickle, garlic, and chives. Again, keep some of the chives for garnish.
For the dressing: Sour cream, mayo, lemon juice, pickle juice, and mustard. Together these made a wonderfully creamy tangy dressing.
Salt and pepper: To taste.
How to Boil Potatoes
Add the potatoes to the pot, fill it with enough water to cover the potatoes, and bring everything to a boil over medium-high heat.
Cook them until they are fork-tender, or until your desired doneness has been reached.
How Long to Boil Potatoes for Potato Salad
The time it takes to boil potatoes will always depend on the size of yours. If you decide to chop them before boiling them, they will cook faster.
The reason why you might chop them after is that they are easier to peel when they are boiled, so some people might just cut them in half to boil. It’s up to you!
How to Make Potato Salad
Step 1: Prepare all of your ingredients and chop what needs to be chopped. The potatoes, bacon, eggs, celery, pickle, garlic, and chives.
Step 2: Add all the chopped ingredients to a large mixing bowl.
Step 3: In a separate bowl, combine sour cream, mayo, lemon juice, pickle juice, mustard, and salt and pepper. Mix to combine and add any additional seasoning if needed.
Step 4: Pour the dressing over the potato salad mixture and toss to make sure everything is combined and well-coated.
Step 5: Garnish with chives, bacon pieces, and chopped boiled egg. Voila!
FAQs
Yes! Make it the night before or the morning of and keep it refrigerated until you’re ready to serve it.
If you don’t want to serve it super cold, you can take it out of the fridge and let it come to room temperature. Just remember not to leave it out for too long because of the dairy.
If you are planning on serving it outside and are worried about the heat, try this trick. Grab a bowl that is larger than the potato salad bowl and fill it with ice.
Then, place the bowl of potato salad on top of the ice and push it down slightly so it is nestled in there. This should keep it cooler for longer!
Keep any leftover potato salad in an airtight container in the fridge. You should be able to enjoy it for up to 2 days, for a quick lunch or another side dish!
Other Easy Potato Recipes
- Baked Potato Rounds
- Twice Baked Potato Casserole
- Sausage Potato Soup
- Creamy Potato Soup
- Cheesy Scalloped Potatoes
When YOU make this Creamy Potato Salad Recipe please tag us @munchkintimeblog on Instagram, we would LOVE to see your creation!
If you tried this Dill Pickle Potato Salad with Sour Cream and Mayo Recipe or any other recipe on my website, please leave a * star rating and let me know how it went in the comments below. Thanks for visiting!
📖 Recipe
Creamy Potato Salad Recipe
Equipment
Ingredients
- 2 lb golden potatoes cooked then peeled
- 5 slices bacon baked at 400F for 10 minutes, chopped into tiny pieces
- 4 large eggs boiled for 10 minutes, peeled and chopped
- 2 sticks celery washed and finely chopped
- ⅓ cup dill pickle finely chopped
- ⅓ cup chives finely chopped
- 1 clove garlic finely chopped
- ½ cup sour cream
- ⅓ cup mayo
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons pickle juice
- 1 tablespoon mustard
- salt & pepper to taste
Instructions
- First, cook the potatoes and eggs until they are tender, and bake the bacon at 400F on a line with parchment paper baking sheet until it reaches the desired level of crispiness (about 10 min). Once done, chop all the required ingredients, including the potatoes, bacon, eggs, celery, pickle, garlic, and chives.
- Next, combine all the chopped ingredients in a large bowl. In a separate mixing bowl, mix the sour cream, mayo, lemon juice, pickle juice, mustard, salt, and pepper to taste. Mix well and adjust the seasoning as needed.
- Now, pour the dressing over the chopped ingredients in the large bowl, and give everything a good mix to combine all the flavors. Once mixed, garnish the salad with chives, bacon pieces, and chopped cooked egg for a beautiful presentation.Voila! Your delicious salad is now ready to be enjoyed!
Notes
- Use small potatoes, as they cook faster and have a creamier texture.
- It's recommended to use waxy potatoes, such as red or Yukon gold, instead of starchy potatoes like russets, as they hold their shape better in salads.
- To ensure a refreshing and crisp taste, it's recommended to chill the salad in the refrigerator for a minimum of one hour before serving. This will allow the flavors to meld together and also prevent the salad from wilting or becoming soggy. So, be sure to refrigerate the salad before serving to enhance its taste and texture.
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