This crowd-pleasing creamy Dill Pickle Potato Salad recipe is made with boiled potatoes, celery, green onion, parsley and dill pickles and it comes together in a pinch. 

A white bowl filled with Dill Pickle Potato Salad. A blue serving spoon rests in the bowl.

I love everything about this creamy potato salad! It makes a perfect dish to serve at backyard barbecues, holidays, birthday parties and potlucks.  

A white bowl filled with Dill Pickle Potato Salad.

The recipe for this easy potato salad originated with my ex-step-mother-in-law.  She used to own a small restaurant in Los Angeles and she would serve  generous portions of her signature potato salad with all of her sandwiches.  It was always a hit with the daily crowd of customers, and it’s always a hit with my family and every guest I’ve ever served it to.  

Homemade Dill Pickle Potato Salad Recipe

This is an easy potato salad recipe to pull together.  

  •  Russet potatoes, cleaned and cut in half
  •  Celery
  •  Claussen dill pickles, chopped (from the refrigerator section)
  •  Green onion chopped
  •  Flat leaf parsley, finely chopped
  •  Real mayonnaise
  •  Plain Greek yogurt
  •  Water to thin out the mayo and yogurt just a tad
  •  Onion powder
  •  Season with salt and freshly ground black pepper to taste

How to Make Dill Pickle Potato Salad

Making homemade potato salad is one of my favorite things to make during the warm summer months.

  1. Boil the potatoes in a large pot for approximately 20 minutes or until a fork tender.
  2. Drain the potatoes and set aside to cool for approximately 5 minutes.
  3. Remove the skins from the potatoes (the potatoes will still be warm to the touch when you peel them), and place the skinned potatoes in a large bowl.
  4. Run a knife through the potatoes to coarsely chop them.
  5. Using a wooden spoon slightly breakup and mash about 1/4 to 1/2 of the potatoes.
  6. Add the chopped celery, pickles, onions, parsley, salt and pepper to the potatoes and toss.
  7. Fold in the mayonnaise, yogurt and water to coat well.
  8. You’ll end up with a creamy potato salad that still has some soft chunks of potatoes.

 

A white bowl filled with a side dish. A tablespoon rests in the bowl.

If you’re looking for a creamy potato salad recipe that is quick and easy to toss together for your next barbecue, picnic or just because, it doesn’t come much easier, or delicious than this homemade potato salad.

A white bowl filled with a side dish. A tablespoon rests in the bowl.

Looking for More Potato Salad Recipes to Make?

A white bowl filled with Dill Pickle Potato Salad.
Yield: 8 servings

Dill Pickle Potato Salad

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

This crowd-pleasing Dill Pickle Potato Salad recipe is made with boiled potatoes, celery, green onion, parsley and dill pickles and it comes together in a pinch. 

Ingredients

  • 6 large russet potatoes, cleaned and cut in half
  • 2 cups celery, chopped
  • 1-1/2 cups claussen dill pickles, chopped (from the refrigerator section)
  • 1/2 cup green onion chopped
  • 1/4 cup flat leaf parsley, finely chopped
  • 3/4 cup  real mayonnaise
  • 1/4 cup plain Greek yogurt
  • 2-3 tablespoons water to thin out the mayo and yogurt
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • freshly ground black pepper to taste

Instructions

  1. Boil the potatoes in a large pot for approximately 20 minutes or until a fork tender.
  2. Drain the potatoes and set aside to cool for approximately 5 minutes.
  3. Remove the skins from the potatoes (the potatoes will still be warm to the touch when you peel them), and place the skinned potatoes in a large bowl.
  4. Run a knife through the potatoes to coarsely chop them.
  5. Using a wooden spoon slightly breakup and mash about 1/4 to 1/2 of the potatoes.
  6. Add the chopped celery, pickles, onions, parsley, salt and pepper to the potatoes and toss.
  7. Fold in the mayonnaise, yogurt and water to coat well.
  8. You'll end up with a creamy potato salad that still has some soft chunks of potatoes.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 403Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 11mgSodium: 686mgCarbohydrates: 53gFiber: 6gSugar: 6gProtein: 9g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.