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.
- 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.
- 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.
- 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.
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.
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Dill Pickle Potato Salad (No Mayo).
For the roasted potatoes:
- 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.