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Home » Salad » Dill Pickle Potato Salad (No Mayo).

Dill Pickle Potato Salad (No Mayo).

May 21, 2021 · Modified: Aug 11, 2022 by Kelly Roenicke · 3 Comments

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best may free potato salad

If you’re looking for a new summer side dish, try this dill pickle potato salad! It’s full of roasted potatoes, onions, peppers, and of course lots of dill pickles. This is tangy, salty, and full of flavor. Everyone loves it!

easy dill pickle potato salad in a teal bowl

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’ve made this with Yukon Golds and red skinned potatoes. Either variety works well.

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.

Jump to:
  • Ingredient Notes
  • Instructions
  • Make Ahead Instructions
  • Variations
  • Storage
  • Recipe
vegan dill pickle potato salad in a teal bowl

Ingredient Notes

  • Potatoes – Yukon Gold potatoes or red skin potatoes are great in this recipe. I’ve made it both ways!
  • Pickles – I like dill pickles – they make this salad nice and tangy. If you use sweet pickles, this salad will be sweet. It’s a personal preference – use the kind of pickles that you enjoy.
  • Mustard – I used classic yellow mustard in the dressing. If you can’t have mustard, feel free to leave the mustard out of the dressing. It will still be tasty!
  • Dried Dill – I love the addition of dried dill as well as the dill pickles – it really makes this dish very dilly. You could also use fresh dill if you prefer.

Instructions

  1. Peel and chop the potatoes and place on a baking sheet with the olive oil, salt, and pepper.
cut up potatoes on a baking sheet
  1. Bake at 425 degrees F until tender and golden brown.
roasted diced yellow potatoes
  1. Mix up the dressing in a small glass jar.
dill dressing
  1. Put the pickles, onions, and peppers in a large bowl.
onions peppers and dill pickles
  1. Add the roasted potatoes and the dressing. Stir well and enjoy!
dill potato salad with dressing

Make Ahead Instructions

If you’d like to make this ahead of time, I recommend roasting the potatoes, then mixing up the salad ingredients the night before. Make the dressing in a jar, and refrigerate them both separately. When you are ready to serve the salad the next day, mix everything together.

Variations

  • If you can’t have onions, substitute celery or chives.
  • If you can’t have peppers, you could also substitute celery or even shredded carrots for a bit of color.
  • If you like a sweet potato salad, go ahead and use sweet pickles or sweet relish.

Storage

Store leftover potato salad in the refrigerator. It should stay fresh for about 3 days. The potatoes may absorb a lot of the dressing, so you may need to add more to the leftovers.

Disclosure: This post contains affiliate links.

Recipe

dill pickle potato salad
5 from 1 vote
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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!

Course Salad
Cuisine American, gluten free, vegan.
Keyword easy, roasted
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 342 kcal
Author Kelly Roenicke

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
  • ¼ teaspoon salt
  • â…› teaspoon pepper

For the potato salad:

  • â…“ cup sweet onion finely chopped
  • ½ cup dill pickles finely chopped
  • ½ cup red pepper finely chopped
  • ¼ cup apple cider vinegar
  • 2 Tablespoons olive oil
  • 1 teaspoon sugar
  • ½ Tablespoon mustard
  • 2 teaspoons dried dill
  • â…“ teaspoon salt
  • ¼ teaspoon pepper
US Customary – Metric

Instructions

  1. Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.

  2. Place the peeled, chopped potatoes on the baking sheet and toss with 2 Tablespoons olive oil. and the salt and pepper.

  3. 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.

  4. Allow the potatoes to cool somewhat. I like this salad warm or cold – it's good either way.

  5. Place the apple cider vinegar, olive oil, sugar, mustard, dried dill, salt, and pepper in a jar and shake well. Set aside.

  6. 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.

Nutrition Facts
Dill Pickle Potato Salad (No Mayo).
Amount per Serving
Calories
342
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
2
g
13
%
Sodium
 
391
mg
17
%
Potassium
 
1177
mg
34
%
Carbohydrates
 
49
g
16
%
Fiber
 
6
g
25
%
Sugar
 
5
g
6
%
Protein
 
6
g
12
%
Vitamin A
 
652
IU
13
%
Vitamin C
 
75
mg
91
%
Calcium
 
54
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
dill pickle potato salad in a white bowl

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Filed Under: Dairy Free, food, Gluten Free, Nut Free, Recipes, Salad, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Gluten Free, Legume Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Darryl

    May 23, 2021 at 7:31 pm

    5 stars
    This is my new favorite potato salad! I love pickled things, and this salad has just the right amount of dill and vinegar.

    Reply
  2. Kathy

    May 22, 2021 at 10:45 am

    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.

    Reply
    • Kelly Roenicke

      May 23, 2021 at 10:56 am

      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.

      Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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