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!
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.
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
- Peel and chop the potatoes and place on a baking sheet with the olive oil, salt, and pepper.
- Bake at 425 degrees F until tender and golden brown.
- Mix up the dressing in a small glass jar.
- Put the pickles, onions, and peppers in a large bowl.
- Add the roasted potatoes and the dressing. Stir well and enjoy!
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 (No Mayo).
Ingredients
For the roasted potatoes:
For the potato salad:
- ⅓ 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
- ⅓ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- Place the peeled, chopped potatoes on the baking sheet and toss with 2 Tablespoons olive oil. and the salt and pepper.
- 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.
- Allow the potatoes to cool somewhat. I like this salad warm or cold – it's good either way.
- Place the apple cider vinegar, olive oil, sugar, mustard, dried dill, salt, and pepper in a jar and shake well. Set aside.
- 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.
Notes
Nutrition
Nina
I think this would be best served the day it is made. I had to roast the potatoes (I used red) a day in advance and they never quite “recover” from refrigeration. If I made it again under the same circumstances I would chop them smaller—1/2” max.
Darryl
This is my new favorite potato salad! I love pickled things, and this salad has just the right amount of dill and vinegar.
Kathy
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.
Kelly Roenicke
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.