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Creamy No Mayo Dill Pickle Potato Salad Recipe Easy and Fresh

no mayo dill pickle potato salad - featured image

A fresh and wholesome potato salad featuring tender potatoes and crunchy dill pickles in a creamy, mayo-free dressing made with Greek yogurt and sour cream. Perfect for picnics, BBQs, and family gatherings.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, washed and cut into bite-sized chunks
  • 1 cup chopped dill pickles, preferably crunchy and not too vinegary
  • ½ cup plain Greek yogurt
  • ¼ cup sour cream
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh dill, finely chopped
  • ¼ cup red onion, finely diced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste

Instructions

  1. Place the cut potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until tender but still firm, about 12-15 minutes. Drain potatoes in a colander and let cool completely, about 20-30 minutes.
  2. While potatoes cool, combine Greek yogurt, sour cream, Dijon mustard, lemon juice, olive oil, salt, and pepper in a mixing bowl. Whisk until smooth and creamy. Taste and adjust seasoning as needed.
  3. Finely dice the red onion and fresh dill. Chop dill pickles into chunky bits for texture.
  4. Add cooled potatoes to the bowl with the dressing. Gently fold in the chopped dill pickles, red onion, and fresh dill. Stir carefully to avoid breaking the potatoes.
  5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. Stir gently before serving and adjust salt and pepper if needed.

Notes

Do not overcook the potatoes to avoid mushiness. Start boiling potatoes in cold water to ensure even cooking. Hand-chop pickles to preserve texture and prevent excess juice. Rest the salad in the fridge for at least 1 hour to allow flavors to meld. To cool potatoes faster, spread them on a baking sheet. Adjust lemon juice and seasoning gradually to balance acidity.

Nutrition

Keywords: potato salad, dill pickle, no mayo, creamy potato salad, picnic side dish, BBQ side, Greek yogurt, sour cream, fresh dill