If you’re looking for a potato salad that’s anything but boring, this Dill “Pickle” Potato Salad is a game changer. It’s got all the classic comfort of a potato salad, but with a tangy, fresh twist that makes every bite feel lively and satisfying. I love how the combination of Yukon Gold potatoes, crisp cucumbers, and a punchy dill dressing brings a real sense of energy to the table. The colors are vibrant, the flavors are bright, and it’s the kind of dish that just feels good to eat—nourishing without being heavy or fussy.
What really sets this recipe apart is how it manages to be both familiar and new at the same time. You get the creamy texture of perfectly cooked potatoes, but instead of a heavy mayo base, there’s a zippy, herby vinaigrette that soaks into every bite. The cucumbers add crunch, the red onion brings a little bite, and the fresh dill ties everything together with that classic pickle flavor—without actually needing pickles. It’s a smart way to use up pantry staples and a few fresh ingredients, and it’s surprisingly affordable to put together.
I started making this salad when I wanted something that felt light but still filling, especially for lunches or potlucks where you want a dish that stands out. It’s a great way to use up potatoes before they sprout, and you don’t need any fancy equipment or hard-to-find ingredients. If you’re new to making potato salad from scratch, don’t worry—this one’s straightforward, and I’ll walk you through each step. Plus, it holds up well in the fridge, so you can make it ahead and enjoy it over several days. Whether you’re serving it at a picnic, packing it for work, or just looking for a side that’s a little more exciting, this Dill “Pickle” Potato Salad is worth a spot in your rotation.
Why You’ll Love Dill “Pickle” Potato Salad
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- It’s packed with fresh, vibrant flavors from dill, lemon, and crisp veggies.
- No mayo—just a tangy, light vinaigrette that keeps things energizing and not heavy.
- Easy to make ahead and even better after chilling, which means less stress before serving.
- Uses affordable, everyday ingredients you probably already have.
- Perfect for picnics, potlucks, or meal prep lunches.
What You’ll Need to Begin
- 2 pounds Yukon Gold potatoes
- 1 large English cucumber, thinly sliced
- ½ red onion, thinly sliced (adjust to taste)
- 2 tablespoons white vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons pure maple syrup
- 2 tablespoons olive oil
- ¼ teaspoon salt
- 2 tablespoons fresh dill, chopped
- 2 green onions, chopped (white and green parts)
- Juice of ½ lemon
- Optional: freshly ground black pepper, extra salt to taste
Putting It All Together
- Place the whole Yukon Gold potatoes in a large pot. Arrange the bigger potatoes at the bottom and the smaller ones on top. Cover with cold water and bring to a boil. Cook until a fork slides in easily—usually 15 to 30 minutes, depending on size. Don’t overcook; you want them tender but not falling apart. Drain and let them cool until you can handle them, then chop into bite-sized pieces.
- In a small bowl, whisk together the white vinegar, Dijon mustard, maple syrup, olive oil, salt, chopped dill, and green onions. The dressing should be smooth and well combined with flecks of dill throughout.
- Add the sliced cucumber and red onion to a large mixing bowl. Pour in half the dressing and toss to coat. This helps the veggies soak up flavor and start to soften.
- Add the chopped potatoes to the bowl. Pour over the rest of the dressing, squeeze in the lemon juice, and season with black pepper and extra salt if needed. Gently toss everything together until evenly coated. Be gentle to keep the potatoes from breaking up too much.
- For best results, cover and chill the salad for at least 30 minutes before serving. The flavors will meld and the cucumbers and onions will get even more tangy. Store leftovers in the fridge for up to 4 days.
How to Choose the Best Yukon Gold Potatoes
For this salad, Yukon Gold potatoes are ideal because they hold their shape after boiling and have a naturally creamy texture. When shopping, look for potatoes that are firm, smooth, and free of green spots or sprouting eyes. Avoid potatoes with wrinkled skin or soft spots, as these can affect both flavor and texture. If you can only find smaller Yukon Golds, that’s fine—just adjust the boiling time so they don’t get mushy. Always rinse and scrub potatoes well before cooking to remove any dirt or debris.
Creative Ways to Plate and Present
This salad looks great served in a wide, shallow bowl so the colorful layers are visible. For extra appeal, sprinkle a little more chopped dill or green onion on top just before serving. If you’re packing it for a picnic or lunchbox, use clear containers so the vibrant greens and purples show through. For potlucks, consider lining the serving platter with lettuce leaves or adding a few thin lemon slices for a bright touch. Serve chilled for best flavor and texture.
Storage Tips to Keep Ingredients at Their Best
Once assembled, this potato salad will keep well in the fridge for up to 4 days. Store it in an airtight container to prevent the potatoes from drying out and to keep the flavors fresh. If you want to prep ahead, you can boil and chop the potatoes a day in advance and store them separately. Add the dressing and fresh veggies just before serving to maintain the best crunch and color. Avoid freezing, as the texture of the potatoes and cucumbers won’t hold up.
Techniques to Maximize Flavor
Letting the cucumber and onion sit in half the dressing before adding the potatoes is key—it helps them absorb the tangy flavors and softens their bite. Don’t skip the chilling step; even 30 minutes in the fridge allows the flavors to meld and the salad to taste more “pickled.” Taste and adjust salt and lemon juice just before serving, since potatoes can soak up seasoning as they sit. For extra zing, add a dash of black pepper or a splash more vinegar to taste.
What to Add in Spring, Summer, Fall, or Winter
This salad is versatile all year. In spring, try adding thinly sliced radishes or baby peas for extra crunch. In summer, toss in chopped fresh herbs like parsley or chives, or even a handful of cherry tomatoes. For fall, roasted red peppers or diced celery root add heartiness. In winter, use pickled onions or capers for a briny kick. Adjust the veggies based on what’s fresh and affordable each season—the base recipe is flexible.
What People Usually Ask
Can I use a different type of potato if I don’t have Yukon Gold?
Yes, you can substitute with red potatoes or even small white potatoes. The key is to choose a waxy variety that holds its shape after boiling. Russet potatoes tend to fall apart and become mushy, so they’re not ideal for this salad. If using another type, keep an eye on boiling time and check for doneness with a fork.
Is it possible to make this recipe oil-free?
You can omit the olive oil if you prefer an oil-free version. The dressing will be a bit lighter and less rich, but the flavors from the vinegar, mustard, and maple syrup will still shine. Consider adding a tablespoon of aquafaba (the liquid from canned chickpeas) for a little extra body if you want to replace the oil’s texture.
How do I keep the potatoes from getting waterlogged?
To avoid waterlogged potatoes, start them in cold water and bring to a gentle boil. Drain them as soon as they’re fork-tender and let them cool in a colander or on a tray, not in the cooking water. Cutting them after boiling (instead of before) also helps keep them from absorbing too much water.
Can I make this salad ahead for a party?
Absolutely. This salad actually improves as it sits, so making it a few hours or even a day ahead is a great idea. Just give it a gentle toss before serving to redistribute the dressing and check if it needs a little extra lemon juice or salt, since potatoes can absorb flavors over time.
What’s the best way to slice the cucumber and onion thinly?
A sharp chef’s knife works well, but if you want super-thin, even slices, use a mandoline slicer. Be careful and use the guard to avoid cutting your fingers. Thin slices help the veggies absorb more dressing and blend better with the potatoes, giving you the best texture in every bite.
Why does the salad taste better after chilling?
Chilling gives the flavors time to meld and the veggies to “pickle” slightly in the dressing. The potatoes absorb the vinaigrette, and the cucumbers and onions soften just enough for a balanced bite. This rest time is what makes the salad taste more cohesive and vibrant, so don’t skip it if you can help it.
Dill 'Pickle' Potato Salad
Ingredients
For the Salad:
- 2 pounds Yukon Gold potatoes
- 1 large English cucumber thinly sliced
- ½ medium red onion sliced thinly (adjust to taste)
For the Dressing:
- 2 tablespoons white vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons pure maple syrup
- 2 tablespoons olive oil
- ¼ teaspoon salt
- 2 tablespoons fresh dill chopped
- 2 pieces green onions chopped (white and green parts)
- Juice of ½ lemon
Instructions
- Begin by boiling the whole potatoes with skins on. Place larger potatoes underneath and smaller ones on top, covering them with water. Cook until a fork easily penetrates them, usually taking 15 to 30 minutes depending on their size. Once cooked, drain and let cool before chopping into bite-sized pieces.
For the Salad:
- In a small bowl, combine the vinegar, Dijon mustard, maple syrup, olive oil, salt, chopped dill, and green onions. Whisk until the mixture is well blended to form a vibrant dressing.
- In a large mixing bowl, combine the sliced cucumbers and red onions with half of the dressing. Allow these to soak for a bit, absorbing the flavorful mixture.
- Add the bite-sized potato pieces to the cucumber and onion mix. Drizzle the remaining dressing over the top, add the squeezed lemon juice, and season with additional salt and black pepper if desired. Toss gently until everything is well combined and coated.
- For optimal flavor, let the salad chill before serving. This dish improves in taste as it sits, with the cucumbers and onions gradually absorbing the dressing. It can be stored in the refrigerator for up to 4 days.
