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Dill Pickle Potato Salad l SimplyScratch.com #potato #salad #dillpickle #potluck #cookout

Dill Pickle Potato Salad

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Wow your guests this summer grilling season with this Dill Pickle Potato Salad! Cooked baby white potatoes are tossed with dill pickles and green onions in a light and simple dressing. Topped with hard boiled eggs, fresh dill and extra black pepper.
Course Side Dishes
Cuisine American
Keyword barbecue, cook out, dill pickles, potato salad, side dish, summer
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 10 servings
Calories 230
Author Laurie McNamara


  • 3 pounds baby white potatoes
  • 1/2 cup plain nonfat greek yogurt
  • 1/2 cup mayonnaise
  • 2 tablespoons buttermilk
  • 2 tablespoons dill pickle juice
  • 1 bunch green onions sliced
  • 1 cup dill pickles sliced petite or snacker size
  • kosher salt to taste
  • black pepper freshly ground to taste
  • 6 hard boiled eggs quartered
  • dill chopped for garnish


  • Place potatoes into a large pot and cover with water by 2 inches. Bring to a boil and cook until tender about 15 to 20 minutes dependign on size.
  • Meanwhile, in a medium bowl, combine the yogurt, mayo, buttermilk and pickle juice. Whisk until combined and then cover and refrigaretate until ready to use.
  • Once the potaotes are cooked, drain and rinse with cold water. Then cut in half or quarter if large.
  • In a large mixing bowl, add the potatoes, green onions and pickles. Add in the dressing and toss to coat. Taste test and season with salt and pepper to personal taste. Cover and chill until ready to serve.
  • Transfer the potato salad to a serving bowl, top with quartered hard boiled eggs and season with more black pepper and chopped dill.


Serving: 1cup | Calories: 230kcal | Carbohydrates: 25g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 293mg | Potassium: 649mg | Fiber: 3g | Sugar: 2g | Vitamin A: 208IU | Vitamin C: 27mg | Calcium: 54mg | Iron: 2mg