If you're a pickle lover, then this Dill Pickle Potato salad is going to be your new favourite side for summer grilling, picnics and BBQ cook outs. It's fresh and zingy, packed with loads of veggies and best of all, tastes just as good the next day (or the day after) you make it!.
Little baby potatoes such as Jersey Royals, or baby red potatoes are at their best in early summer, at the same time as fresh garden peas are ready to pick from the garden or farmer's market. Their tender fresh flavors go beautifully with the tangy dill pickles in this delicious dill pickle potato salad. Th
If you're more a lover of creamy dressing on potato salads, check out my Potato Salad with Dill and Peas. Or if it's earlier in the season, my Baby Potato Asparagus Salad is absolutely delicious. All are perfect with summer BBQ food, such as these Easy Chickpea Patties. And this one's for true dill pickle lovers, a tangy, creamy Dill Pickle Dip.
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🥒Ingredients
These are all the ingredients you'll need for this tangy dill pickle potato salad with peas!
- New Potatoes: Choose lovely fresh new potatoes with a thin skin.
- Dill Pickles: I like slightly sweet and tangy crunchy dill pickles - the kind that aren't too large.
- Fresh Dill: for an extra burst of dill flavor.
- Fresh peas (or frozen peas): Unless the peas are freshly picked, choose frozen for the sweetest peas.
- Mange Tout or sugar snap peas: Make sure they're fresh and sweet.
- Fresh parsley: Or you can add mint or chives.
- Green Onions: Also known as spring onions. You can choose red onion too.
- Pickle Juice: Using the dill pickle juice in the dressing ensures you get a lovely pickle flavor in every bite.
- Dijon Mustard: The perfect tangy mustard to go with the dill pickle flavor.
- Extra Virgin Olive Oil: Use a good quality olive oil, it makes a difference to the overall flavor.
- Flakey Sea Salt: to taste. (or kosher salt)
See recipe card for quantities.
👩🍳Instructions
Follow along with these handy visual instructions for the perfect easy dill pickle potato salad.
1. Cook the baby potatoes by boiling them (Make sure to start the water cold and bring to a boil with the potatoes in it). Steam the peas over the top of the potatoes as they boil, for a minute and refresh in cool water immediately.
3. Drain the potatoes once cooked and tender, then cool down under the cool tap so they are cool enough to handle, but still a little warm to touch.
3. Cut the baby potatoes into chunks, leaving their skins on. In a little jar or bowl mix up the dressing ingredients. Add the warm potatoes to a large bowl and pour over half the dressing and toss.
4. Finely chop the herbs and cut the pickles into small rounds. Slice the mange tout in two. Add all the salad ingredients, including the chopped pickles to the potatoes, mix in more dressing and serve.
Hint: Make sure to cool the peas under cold water immediately so they stop cooking and stay looking bright and pretty.
Finally, once the salad has been tossed together, add more dressing and serve.
🌶️Substitutions & Variations
Here are some easy swaps and variations you can add to this dill pickle potato salad recipe:
- Different potatoes -if you're wanting to make this with large potatoes, choose a waxy variety.
- Other Onions: Choose whichever mild salad onion is easily available for you to find. Red onions or those extra large white onions are both delicious as are fresh chives.
- Alternative mustards: - Choose a grainy mustard or yellow mustard to replace the dijon.
- Extra Pickle Flavor: Add a tablespoon or more of sweet pickle relish to the salad before tossing it.
- Extra tangy: Add fresh lemon juice or white wine vinegar to the dressing. Especially useful to do if you don't have enough for a full cup pickle brine.
🔪Equipment
You'll need a sharp knife, a large bowl and sauce pan and a colander to make this potato salad recipe. A small bowl or jar to mix the dressing in will also come in handy.
🫙Storage
Store leftovers in an airtight container in the fridge for up to 5 days. As it doesn't have a a mayo-based dressing it travels well, so is great for a backyard barbeque or cook out where you might not have a fridge available.
Top tip
Unlike with creamy or mayo-based dressings, you want to dress the potatoes while they are still warm so they absorb some of the delicious pickle dressing. Then let cool completely before adding the fresh herbs so they don't wilt.
More salads:
Looking for other great salad recipes:
Summer BBQ
Delicious recipes for a plante-based BBQ
📖 Recipe
Dill Pickle and Potato Salad (with no mayo!)
Equipment
- 1 Saucepan
- 1 Knife
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 750 g (1 lb) New Potatoes
- 100 g fresh green peas (or frozen peas)
- 100 g sugar snap peas (or mange tout)
- 100 g Dill Pickles (finely chopped)
- 4 tablespoon fresh dill
- 50 g (¼ lb) Spring Onions (scallions)
- 2 tablespoon Fresh Parsley (finely chopped)
For the Dressing
- 100 ml (¼ cups) Pickle Juice (From the pickle jar)
- 3 tablespoon Extra Virgin Olive oil
- 1 tablespoon dijon mustard
- Salt & Pepper to taste
Instructions
- Simmer the new potatoes whole (with skins on) in boiling water until tender.750 g New Potatoes
- Steam the peas (above the boiling potatoes if you can). Refresh under cold water.100 g fresh green peas, 100 g sugar snap peas
- Drain and refresh the potatoes and asparagus under cold water to stop them boiling and cool them down a little.750 g New Potatoes
- Make the Pickle Juice Dressing in a little jar by combining the pickle juice, olive oil, dijon mustard and a little salt. Mix well.100 ml Pickle Juice, 3 tablespoon Extra Virgin Olive oil , 1 tablespoon dijon mustard, Salt & Pepper to taste
- Chop the potatoes roughly and mix with half the dressing in a large bowl. Set aside to cool down.
- While the potatoes cool, finely chop the parsley, spring onions, dill and dill pickles,100 g Dill Pickles, 50 g Spring Onions, 2 tablespoon Fresh Parsley, 4 tablespoon fresh dill
- Add all the salad ingredients into a bowl and mix gently . Add more dressing and mix avain.
- Taste and add more salt or pepper or pickle juice to taste.
Notes
- Different potatoes -if you're wanting to make this with large potatoes, choose a waxy variety.
- Other Onions: Choose whichever mild salad onion is easily available for you to find. Red onions or those extra large white onions are both delicious as are fresh chives.
- Alternative mustards: - Choose a grainy mustard or yellow mustard to replace the dijon.
- Extra Pickle Flavor: Add a tablespoon or more of sweet pickle relish to the salad before tossing it.
- Extra tangy: Add fresh lemon juice or white wine vinegar to the dressing. Especially useful to do if you don't have enough for a full cup pickle brine.
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