This smooth and creamy dill pickle potato salad with crunchy chopped pickles is a classic go-to cold salad recipe.
Delicious and Creamy Potato Salad with Dill Pickles
The combination of soft potatoes, cooked veggies and creamy mayonnaise makes this salad smooth and oh so delicious. The chopped pickles give the salad the right amount of dill flavor and an added punch of flavor. If you want to try a classic potato salad without the heavy, creamy mayonnaise dressing, then our non-creamy potato salad recipe is the way to go. This is a great alternative for anyone looking for a lighter dietary or non-dairy food option.
Potato salad is a perfect side dish for any BBQ, outdoor picnic, pot luck or other large group gathering. These portions can serve 8-10 hungry people so if you want enough for just a family of four, adjust the recipe by reducing the proportions by half.
Using Frozen or Fresh Veggies
You can use either frozen or fresh veggies in the salad, it won’t make a difference. However, it’s important to not over cook the broccoli so ideally it cooks for less time than the peas and carrots to avoid soft and mushy broccoli.
If using fresh carrots, cut them into small pieces before adding them to a pot of boiling water.
Creamy Dill Pickle Potato Salad
- 8 potatoes medium
- 2 cups mayonaisse
- 1 cup dill pickles, chopped
- 1.5 cups peas and carrots fresh or frozen
- 1 cup broccoli, finely chopped
- Salt and pepper
- Wash potatoes with skin on and place them into a large pot of boiling water.
- Cook potatoes on medium to high heat until soft. They will be fully cooked once you’re able to pierce a fork into the potato with ease.
- Strain the water and let the potatoes cool before you peel the skin.
- Once cool to the touch, peel the skin off and discard. Cut potatoes into thin slices.
- Add peas and carrots to a pot of boiling water and cook for 5 minutes.
- Add the cut broccoli into the pot of peas and carrots and cook for another 2 minutes. The broccoli does not need to cook as long. It is better for the broccoli to remain firm than be soft and over cooked.
- Strain the water and put the veggies aside to cool down.
- In the meantime, cut pickles into small slices.
- When all the ingredients are cool, mix them together in a large bowl.
- Add the mayonnaise and stir together until well combined.
- Add salt and pepper to taste.
Storing the Dill Pickle Potato Salad
Keep the creamy potato salad refrigerated and serve cold. It keeps well for days if refrigerated and even tastes better the next day (if that’s possible!).
What to serve with Creamy Potato Salad
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