Easy Dill Pickle Potato Salad You’ll Make Again

If you love potato salad but don’t love the heavy mayo-based versions, this easy dill pickle potato salad is about to become your new go-to summer side dish. It’s creamy, tangy, fresh, and packed with crunchy dill pickles, tender potatoes, and a flavorful no-mayo dressing made with cashews and dill pickle brine.

This dill pickle potato salad recipe is perfect for cookouts, meal prep, picnics, and easy weeknight dinners when you want something satisfying without a ton of effort.

If you’re looking for a creamy potato salad without mayo that still delivers plenty of flavor, this one checks all the boxes.

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Watch How to Make This Dill Pickle Potato Salad

If you want to see exactly how this comes together, I filmed the full step-by-step below.

👉 Turn on captions for instructions

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Why You’ll Love This Recipe

• Creamy Without Mayo: This dill pickle potato salad gets its rich, creamy texture from a flavorful cashew dressing instead of heavy mayonnaise.
• Great for Make-Ahead Meals: The flavors get even better after chilling, making it perfect for meal prep, cookouts, and summer gatherings.
• Easy to Customize: Swap the potatoes, add extra pickles, or adjust the creaminess to make this potato salad recipe exactly how you like it.
• Packed With Flavor: Tangy pickle brine, fresh dill, and red onion give every bite a bold, savory flavor that keeps you coming back for more.

Easy Dill Pickle Potato Salad Ingredients

Here’s everything you’ll need to make this easy dill pickle potato salad. Most ingredients are easy to find and can be adjusted based on your flavor preferences or what you already have at home.

• Red Potatoes: Creamy and tender with a soft texture that holds up well after boiling. Baby potatoes also work if you prefer a firmer potato salad.
• Dill Pickles: The star ingredient that gives this potato salad its tangy crunch and bold flavor. Use refrigerated dill pickles for the best texture and flavor when possible.
• Dill Pickle Brine: Adds extra pickle flavor throughout the dressing and potatoes. Don’t skip this because it helps season the salad from the inside out.
• Raw Cashews: Blended into a creamy no mayo dressing that keeps this recipe dairy-free and rich without heavy ingredients. Use raw, unsalted cashews for the smoothest texture.
• Dijon Mustard: Adds a subtle tangy depth that pairs perfectly with the pickles and fresh dill.
• Fresh Dill: Brightens the entire dill pickle potato salad and adds fresh flavor. Fresh dill works best, but dried dill can be used in a pinch.
• Eggs: Add extra texture and make the salad feel more hearty and satisfying. You can leave them out for an egg-free version.
• Red Onion: Adds crunch and sharp flavor. Soaking the sliced onion in lemon juice helps mellow the bite while adding freshness.
• Garlic: Gives the creamy cashew dressing extra savory flavor without overpowering the pickles.

Optional Add-Ins

• Chopped celery for extra crunch
• Crispy turkey bacon for a smoky flavor
• Extra pickles on top for garnish
• Fresh cracked black pepper for more bite
• Chives or green onions for additional freshness

Find the complete recipe with measurements and instructions below. 👇

How to Make Easy Dill Pickle Potato Salad: Step by Step

These simple step-by-step instructions will help you make a creamy, flavorful dill pickle potato salad without mayo that’s perfect for meal prep, cookouts, and easy summer meals.

Step 1: Add the raw cashews to a bowl and cover with boiling water. Let them soak for 15 minutes to soften before blending.

Step 2: Drain the cashews and add them to a high-speed blender with the dill pickle brine, Dijon mustard, garlic, and a pinch of salt. Blend until smooth, adding water as needed until creamy.

Step 3: Add the sliced red onion and lemon juice to a small bowl and toss together. Set aside while you prepare the rest of the salad to help soften the onion flavor.

Step 4: Cut the potatoes into 1.5-inch chunks and add them to a large pot with salted water. Bring to a boil, reduce to a simmer, and cook for 6 to 10 minutes until fork tender.

Step 5: Drain the potatoes and transfer them to a large bowl while still warm. Toss with dill pickle brine and salt, then let them cool completely so they don’t become mushy.

Step 6: Add the eggs to a pot and cover with water. Bring to a boil, remove from the heat, cover, and let sit for 10 minutes before transferring to an ice bath.

Step 7: Peel and roughly chop the cooled eggs. Add them to the bowl with the potatoes along with the diced pickles, red onion mixture, fresh dill, and a few spoonfuls of the creamy dressing.

Step 8: Gently stir everything together, adding more dressing as needed until the potato salad reaches your desired consistency. Taste and adjust seasoning if needed.

Step 9: Transfer the dill pickle potato salad to a serving bowl and garnish with extra pickles, red onion, and fresh dill before serving.

Recipe Tips & Tricks

• Cool the potatoes completely before mixing: This helps the potatoes hold their shape better and prevents the dressing from becoming watery
• Use a high-speed blender for the dressing: A stronger blender creates a smoother, creamier texture without needing mayo or extra oil
• Salt the potato water generously: Potatoes absorb a lot of flavor while cooking, so properly salted water makes a big difference in the final taste
• Add extra pickles right before serving: Mixing in a few fresh pickles at the end helps keep their crunch and bold dill pickle flavor
• Loosen the dressing if needed: The cashew dressing thickens as it chills, so stir in a splash of pickle brine or water before serving if needed
• Chill before serving for the best flavor: Letting the dill pickle potato salad rest in the fridge for at least 30 minutes helps all the flavors meld together

⭐ Confidence Tip: Boil the eggs while the potatoes cook and soak the onions at the same time to cut down on prep time and make the whole recipe feel much faster.

Storage & Reheating

• Storage: Store leftover dill pickle potato salad in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving since the dressing may thicken slightly as it chills.
• Reheating: This potato salad is best served cold or slightly chilled, so reheating is not recommended. If you prefer it less cold, let it sit at room temperature for 15 to 20 minutes before serving.
• Freezing: Freezing the assembled potato salad is not recommended because the potatoes and creamy dressing can change texture once thawed. The extra cashew dressing can be frozen separately for up to 3 months.

Additions & Substitutions

This dill pickle potato salad is easy to customize based on your flavor preferences, dietary needs, or whatever ingredients you already have in the kitchen.

Additions

• Add chopped celery for extra crunch: Celery adds freshness and a classic potato salad texture that pairs really well with the creamy dressing
• Mix in crispy turkey bacon: Adds a smoky, savory flavor that balances the tanginess of the dill pickles
• Sprinkle in red pepper flakes: A small pinch adds subtle heat and gives the potato salad a little extra kick
• Top with extra fresh herbs: Chives, green onions, or additional fresh dill make the salad taste even brighter and fresher
• Add avocado before serving: Diced avocado makes the salad even creamier and works well for summer gatherings or BBQs

Substitutions

• Swap red potatoes for baby potatoes: Baby potatoes hold their shape a bit better and give the dill pickle potato salad a firmer texture
• Use vegan eggs or leave them out: If you want an egg-free version, simply omit the eggs or use your favorite plant-based alternative
• Replace cashews with sunflower seeds: Raw sunflower seeds can work in the dressing for a nut-free option, though the flavor will be slightly different
• Use yellow onion instead of red onion: Yellow onion has a milder flavor if you prefer less bite in your potato salad
• Try fresh parsley instead of dill: If you are out of fresh dill, parsley adds freshness while still keeping the salad bright and flavorful

Frequently Asked Questions

Can I make dill pickle potato salad ahead of time?
Yes, this dill pickle potato salad is great for making ahead. In fact, the flavor gets even better after chilling in the fridge for a few hours. Just give it a quick stir before serving.

How long does dill pickle potato salad last in the fridge?
Dill pickle potato salad will stay fresh in an airtight container in the fridge for up to 3 days. For the best texture, keep it chilled and avoid leaving it out at room temperature for long periods.

Do I need to peel the potatoes for potato salad?
No, you do not need to peel the potatoes for this recipe. The skins add texture and help the potatoes hold their shape better after boiling. Red potatoes work especially well with the skin left on.

Is it better to let potato salad cool before adding dressing?
Yes, letting the potatoes cool slightly helps prevent the dressing from becoming too thin or watery. Warm potatoes can absorb flavor well, but fully cooled potatoes give the best creamy texture for this no mayo potato salad.

Can I freeze dill pickle potato salad?
No, freezing the assembled potato salad is not recommended. The potatoes and creamy cashew dressing can become grainy and watery after thawing. The extra dressing can be frozen separately if needed.

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Final Thoughts

This easy dill pickle potato salad is creamy, tangy, fresh, and packed with flavor without relying on heavy mayo. It’s the kind of simple side dish that works for everything from summer BBQs to meal prep lunches and gets even better after chilling in the fridge.

Now I’d love to hear from you. Did you add any extra toppings or put your own twist on this dill pickle potato salad recipe?

If you try it, I’d love to hear how it turned out. Leave a comment below, rate the recipe, and let me know what you think.

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