This creamy potato salad is a cold side dish made with tender boiled potatoes, homemade Dijon mayonnaise, chopped pickles, pickle brine, garlic, and fresh dill. It is richer than a vinaigrette potato salad, sharper than a plain mayonnaise version, and made for barbecue plates, sandwiches, grilled chicken, picnic lunches, or a simple cold supper when the kitchen is already too hot.

This recipe is based on my YouTube video for three potato salads, with a few adjustments since publication. In the video, I made a large batch of potatoes and divided it into three different versions. Here, I isolated the creamy pickle-style version and tightened the proportions so it works properly at home with one manageable bowl of salad.

The big mistake to avoid is adding too much mayonnaise at once. Potatoes absorb sauce, yes, but if you drown them immediately, the salad becomes heavy instead of creamy. I prefer to add part of the mayonnaise first, fold gently, then add more only if the potatoes look dry. What I look for here is a salad that coats the potatoes without hiding them. The corners should still show, the sauce should cling, and the pickles should give little sharp bites here and there.

Creamy Dill Pickle Potato Salad with Homemade Mayo

Why This Potato Salad Works

I make it this way because the potatoes are cooked in properly salted water first. That matters. If the potatoes are bland inside, no amount of mayonnaise on the outside will fix the salad completely. The salt has to enter the potato while it cooks.

The second important detail is the pickle brine. It cuts through the richness of the mayo and wakes up the potatoes. You do not need a lot. Start with a small amount, mix, taste, then decide. Cold potato salad gets flatter after chilling, so a little acidity helps keep it alive.

The third detail is texture. The potatoes should be tender, but not falling apart into mashed potatoes. When you slide a knife into a piece, it should go through easily, but the cube should still hold its shape when you lift it. That is the sweet spot.

For the mayonnaise, homemade gives the best result. If you want the full base technique, you can follow my easy homemade mayonnaise and use it here. A firm mayo is better than a loose one because the pickle brine will naturally loosen the salad a little.

How This Recipe Is Different From Other Potato Recipes

This recipe is not a hot potato side dish like classic pommes boulangères or one-pan pork chops with potatoes. Those are cooked, served warm, and built around roasted or baked potato texture.

It is also different from a crispy potato recipe like air fryer baked potatoes, where the goal is dry heat and a fluffy interior. Here, the potatoes are boiled gently, cooled, and coated.

This is closer to a summer side salad, but it still has its own place beside classic macaroni salad. Macaroni salad is softer and more pasta-based. This one is more rustic, more potato-forward, and sharper because of the pickles, dill, and brine.

Ingredients Notes

Use waxy or all-purpose potatoes. Yukon Gold, red potatoes, small yellow potatoes, or mixed-color potatoes all work well. Avoid very starchy baking potatoes if you can. They can crumble too much and turn the salad pasty.

For the pickles, use small dill pickles or cornichons. Cornichons give a sharper, more French-style bite. Regular dill pickles are a little softer and more familiar for a Canada and USA style potato salad. Both work.

For the garlic, be careful. Raw garlic gets stronger as the salad sits. One small clove is enough. If your garlic is very strong, use half a clove. The mistake to avoid is treating raw garlic like cooked garlic. In a cold salad, it stays direct and punchy.

Fresh dill gives the cleanest result. If you are not using dill, chives are the best substitute. They keep the salad fresh without fighting the pickles.

If you want a lighter texture, you can replace part of the mayonnaise with sour cream or plain Greek yogurt. It will taste tangier and less rich. I still like keeping at least some mayonnaise because it gives the proper creamy coating.

Step-by-Step Instructions

1. Cut and rinse the potatoes

Cut the potatoes into generous bite-size pieces. Keep them as even as possible so they cook at the same speed. If some pieces are very small and others are large, the small ones will break before the big ones are cooked.

Place them in a pot and cover with cold water by about 1 inch. Starting in cold water helps the potatoes cook evenly from the outside to the center.

Add salt to the water. The water should taste seasoned, not aggressively salty. This is the first layer of flavor.

2. Cook until just tender

Bring the pot to a boil, then cook until the potatoes are tender but still holding together. Depending on the size of the pieces, this usually takes 12 to 18 minutes once the water is boiling.

You know they are ready when the tip of a knife slides through without resistance. Do not wait until the pieces start cracking and falling apart in the water.

Drain the potatoes, then spread them on a tray or large plate. Let them cool completely. At this point, they should look matte on the surface, not steaming wet. If you mix hot potatoes with mayonnaise, the sauce can become greasy and loose.

3. Make the mayonnaise

In a tall narrow container, add the egg, Dijon mustard, vinegar, salt, pepper, and oil. Use an immersion blender. Keep the blender at the bottom at first, then slowly lift as the emulsion forms.

The mayonnaise should become thick and glossy. If it is firm enough to hold soft peaks on a spoon, it is ready. For more seasoning guidance, my practical guide to seasoning recipes is useful here because cold dishes often need a little more adjustment than hot dishes.

4. Prepare the pickles, dill, and garlic

Chop the pickles finely enough so they spread through the salad, but not so small that they disappear. You want little bites of acidity.

Chop the fresh dill. Mince or grate the garlic very finely. If you want a smoother flavor, grate the garlic into the pickle brine and let it sit for a few minutes before mixing. For the basic knife technique, see how to mince garlic without burning it. The “without burning it” part is for hot cooking, but the fine mincing principle still applies here.

5. Mix gently

Place the cooled potatoes in a large bowl. Add the chopped pickles, dill, garlic, a spoonful of pickle brine, black pepper, and about half of the mayonnaise.

Fold with a spatula. Do not stir aggressively. Turn from the bottom of the bowl and coat the potatoes slowly. At this point, it should look creamy but not soupy.

Add more mayonnaise only if needed. Taste. If it feels rich but flat, add a little more pickle brine. If it tastes sharp but not rounded, add a spoonful more mayonnaise. If it tastes good but quiet, add a pinch of salt and more black pepper.

6. Chill before serving

Cover and refrigerate for at least 30 minutes. This short rest makes a big difference. The potatoes absorb some sauce, the garlic settles, and the pickle flavor moves through the bowl.

Before serving, stir once gently and taste again. Cold potatoes can dull seasoning, so a final pinch of salt or a few drops of brine may be needed.

What to Serve with Creamy Potato Salad

This salad is especially good beside grilled or roasted meats because the acidity balances smoky and salty flavors. It would sit nicely next to juicy turkey burgers or a plate of crispy homemade fried chicken.

For a colder lunch plate, serve it with easy tuna salad with eggs or a Montreal-style club sandwich. That gives you a nice deli-style meal without making everything heavy.

If you want more salads on the table, pair it with marinated feta salad or grilled chicken Caesar salad. The feta salad brings freshness, while the Caesar makes it more of a full meal.

For something crunchy on the side, crispy homemade onion rings are not exactly light, but they make a very good summer plate with burgers, cold salad, and a cold drink.

Substitutions

Potatoes

Use Yukon Gold, red potatoes, fingerlings, or small yellow potatoes. Mixed-color potatoes also work well. Avoid large russet potatoes unless that is all you have, and if using them, cook gently and mix carefully.

Mayonnaise

Store-bought mayonnaise works. Use about 1/2 to 3/4 cup for 2 pounds of potatoes, then adjust. Homemade tastes better, but the recipe still works with a good jarred mayo.

Pickles

Cornichons give a sharper bite. Dill pickles make the salad more classic. Bread-and-butter pickles are sweeter, so use less brine if you choose them.

Dill

Use chives, parsley, or green onion if you do not have dill. Chives are my first choice because they are clean and not too strong.

Garlic

Use half a small garlic clove for a milder salad. You can also skip it and add a little extra Dijon if you want the salad to stay more classic.

Lighter option

Replace 1/3 of the mayonnaise with sour cream or plain Greek yogurt. The salad will taste tangier and a bit lighter, but do not replace all the mayo unless you want a very different texture.

FAQ

Can I make this potato salad ahead of time?

Yes. Make it a few hours ahead or the day before. If it sits overnight, keep a little extra mayonnaise or pickle brine available because the potatoes may absorb some of the sauce.

Should the potatoes be warm or cold when mixed?

Cool or room temperature is best. Warm potatoes absorb flavor, but mayonnaise can loosen if the potatoes are too hot. For this creamy version, I prefer fully cooled potatoes.

Can I use store-bought mayonnaise?

Yes. Use a good-quality mayonnaise and adjust with Dijon, pickle brine, salt, and pepper. The salad will still work.

Why is my potato salad watery?

The potatoes may not have drained or cooled properly, or too much brine was added at the beginning. Spread the potatoes on a tray after draining so steam can escape.

Why did my potatoes break apart?

They were likely overcooked or stirred too hard. Cook until just tender, then fold gently with a spatula instead of mixing like a batter.

How long does it keep?

Keep it refrigerated and eat within 3 days. Because it contains mayonnaise, do not leave it sitting out at room temperature for more than 2 hours.

Creamy Dill Pickle Potato Salad with Homemade Mayo

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Prep Time 20

Cooking Time 15

Category Entrée

Cuisine Canadian, North American

Portions 6 portions

Calories 310 kcal

Ingredients

2 lb waxy or all-purpose potatoes cut into bite-size pieces.
Cold water enough to cover the potatoes by 1 inch.
1 tbsp kosher salt for the cooking water.
1/2 cup homemade or store-bought mayonnaise plus more if needed.
1/2 cup dill pickles or cornichons finely chopped.
1 to 2 tbsp pickle brine to taste.
1 small garlic clove finely grated or minced.
2 tbsp fresh dill chopped.
1 tsp Dijon mustard optional if using store-bought mayonnaise.
1/4 tsp black pepper plus more to taste.
Salt to taste if needed.
For Homemade Mayonnaise Optional
1 large egg.
1 tbsp Dijon mustard.
1 tbsp vinegar or pickle brine.
1 cup neutral oil.
1/4 tsp salt.
1 pinch black pepper.

Instructions

Place the cut potatoes in a pot and cover with cold water by about 1 inch. Add the salt.
Bring to a boil, then cook for 12 to 18 minutes, until the potatoes are tender but still holding their shape.
Drain well and spread the potatoes on a tray. Let them cool completely.
If making homemade mayonnaise, blend the egg, Dijon, vinegar, oil, salt, and pepper in a tall container with an immersion blender until thick and glossy.
In a large bowl, combine the cooled potatoes, chopped pickles, pickle brine, garlic, dill, black pepper, and 1/2 cup mayonnaise.
Fold gently with a spatula until the potatoes are coated. Add more mayonnaise only if the salad looks dry.
Taste and adjust with salt, pepper, or a little more pickle brine.
Chill for at least 30 minutes before serving. Stir gently once more before serving.

Video

Notes

FAQ