If you’re looking for a new summer salad, try this dill pickle potato salad! It’s full of roasted potatoes, onions, peppers, and of course lots of dill pickles. This potato salad will be the star of all your summer barbecues.
With summer comes all the outdoor events – picnics, parties, and barbecues. And if you’re having a summer barbecue or potluck, you need some side dishes, like vegan macaroni salad, gluten free vegan corn muffins, and of course, potato salad. Potato salad is a staple in the warm weather – it goes so well with hamburgers, hot dogs, or grilled chicken.
I’m a fan of all potato salads, whether they’re classic and creamy, or roasted and vinegary, like this one. We’re big fans of pickles in this house – we make them every summer using this refrigerator dill recipe. This easy recipe combines two of my favorites – potatoes and pickles.
This dill pickle potato salad is light, yet bursting with flavor. Even those who don’t love potato salad may find that they go back for seconds of this recipe!
This recipe starts out with roasted potatoes – I did a mix of Yukon Golds and red skinned potatoes. You could do either or, it’s up to you.
If you like the skins on, you can leave them on. Just make sure to scrub your potatoes well if you are leaving skins on.
Once the potatoes are perfectly roasted, you’ll add onions, peppers, lots of chopped dill pickles, and a flavorful vinaigrette. Toss it all together, and you’ll have a potato salad that stands out! This easy recipe is free of the top 9 allergens, so hopefully all can enjoy it this summer.
Can I use a different kind of pickle in this recipe?
If you use sweet pickles, this salad will be sweet. It’s a personal preference – use the kind of pickles that you enjoy.
I love the addition of dried dill as well as the dill pickles – it really makes this dish very dilly.
Can I make this salad ahead of time?
Yes, you can make it the night before if you like. You could also mix up the salad ingredients and mix the dressing separately in a jar, and then mix them all together right before serving.
Can I make this without mustard?
Yes, feel free to leave the mustard out of the dressing. It will still be tasty!
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Dill Pickle Potato Salad (No Mayo).
This summer, make the very best mayonnaise free potato salad! This dill pickle roasted potato salad is just the thing to serve at your next picnic or backyard barbecue. Each bite is bursting with flavor!
Ingredients
For the roasted potatoes:
- 6 Yukon Gold Potatoes peeled and chopped, about 4 cups worth - (I did a few red skin potatoes with skins on as well. You can use the potatoes you prefer).
- 2 Tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
For the potato salad:
- 1/3 cup sweet onion finely chopped
- 1/2 cup dill pickles finely chopped
- 1/2 cup red pepper finely chopped
- 1/4 cup apple cider vinegar
- 2 Tablespoons olive oil
- 1 teaspoon sugar
- 1/2 Tablespoon mustard
- 2 teaspoons dried dill
- 1/3 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
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Place the peeled, chopped potatoes on the baking sheet and toss with 2 Tablespoons olive oil. and the salt and pepper.
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Roast at 425 degrees for about 30-40 minutes or until tender and golden brown. Stir a few times during baking so that that cook evenly.
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Allow the potatoes to cool somewhat. I like this salad warm or cold - it's good either way.
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Place the apple cider vinegar, olive oil, sugar, mustard, dried dill, salt, and pepper in a jar and shake well. Set aside.
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Put the cooled potatoes, chopped dill pickles, onions, and peppers in a serving bowl. Pour the dressing over the ingredients. Stir to coat, and serve right away.
Recipe Notes
Nutrition facts are for about one cup of potato salad.
If you really love dill pickles, feel free to add more! Same for the dried dill.
Store leftover potato salad in the refrigerator. It should stay fresh for about 3 days.
This is my new favorite potato salad! I love pickled things, and this salad has just the right amount of dill and vinegar.
The recipe says to peel and chop the potatoes. In the picture it looks like the red potatoes are not peeled. Which is way you usually make this salad? Looks really good. Your dressings for everything are always so good and even though I can’t have onion I still find flavor in your dishes. Thanks.
I used mostly peeled Yukon Golds, but I threw a few red skins in there that were unpeeled. I just went back and clarified that in the post – sorry it was unclear! Either will work well. If you prefer skins on, you can do that Yukon Golds are my favorite potato and I think they work really well in this salad.