Creamy Red Potato Salad with Pickle
Add Preferred SourceThis Creamy Red Potato Salad with Pickles has been a staple in my kitchen for years, and it’s truly one of the best potato salads around. It’s got that perfect balance of tangy, creamy, and crunchy textures with just the right amount of flavor to keep everyone coming back for more. Plus, it’s super simple to make and always a hit at potlucks, BBQs, or any outdoor gathering.
I make this potato salad all the time, especially when grilling season is in full swing. It’s perfect for cookouts, and since it holds up well in the fridge, you can easily prepare it ahead of time.
The key ingredient here is the red potatoes. These waxy potatoes hold their shape perfectly and give the salad the right texture. Just make sure not to overcook them, or you’ll end up with mushy potatoes.
Ingredients
- Red potatoes – Keep the skin on for extra flavor and a beautiful look.
- Garlic cloves – The garlic cooks with the potatoes and becomes a key part of the dressing.
- Mayonnaise – I prefer avocado oil mayo, but any type will do.
- Sour cream – It’s not an odd combination! Mayo and sour cream together add the right amount of creaminess and tang.
- Dill pickles – Pick your favorite dill pickles for this.
- Shallot – Shallots are my top choice for their balance of flavor and texture, though you can also use red or sweet onion.
- Red bell pepper
- Dijon mustard
- Fresh dill – Fresh dill really brings this salad to life, so it’s worth using. You can leave it out if you’re not a fan.
- Fresh parsley – The parsley adds a nice burst of freshness.
- Dill pickle juice
- Salt and black pepper
How to Make Creamy Red Potato Salad
Scroll down for the full recipe card with exact measurements and printable instructions.
Place the red potatoes and garlic cloves in a large pot of well-salted water and bring it to a boil over high heat. Cook for 10 to 12 minutes, until the potatoes are just fork-tender but not falling apart. Drain everything in a colander and let the potatoes cool slightly so they don’t break apart when mixed.
Once the garlic cloves are cool enough to handle, mash them into a smooth paste using the back of a spoon. This helps distribute the garlic flavor evenly throughout the salad without harsh bites.
In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, mashed garlic, chopped dill pickles, shallot, bell pepper, fresh dill, parsley, and pickle juice. Stir until the dressing is smooth and evenly blended.
Add the slightly cooled potatoes to the bowl and gently fold them into the dressing using a spatula, coating the potatoes without mashing them. Season with salt and black pepper to taste.
Cover and refrigerate the potato salad for at least 1 hour to allow the flavors to meld. Before serving, give it a gentle stir and garnish with extra fresh herbs or diced bell pepper if desired.
Chef Jenn’s Tips
- Cut the potatoes into even, bite-sized chunks before boiling, and spread them out on a baking sheet to cool. This helps the potatoes dry out, preventing your salad from getting too watery.
- It’s best to make this salad a few hours in advance—overnight in the fridge works wonders for the flavor.
- This recipe is easily doubled or tripled if you’re feeding a crowd!
Make It a Meal
This creamy red potato salad is perfect alongside grilled meats like burgers, ribs, or sausages. It also pairs well with cold fried chicken, deviled eggs, or even a fresh green salad for a lighter plate.
Storage
Store any leftover salad in an airtight container in the fridge for up to 4 days. Be sure to stir it gently before serving. This salad doesn’t freeze well, but it’s fantastic for meal prep or next-day lunches.
Creamy Red Potato Salad with Pickle
Ingredients
- 2 lbs red potatoes scrubbed and cut into bite-sized chunks
- 2 cloves garlic peeled
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup dill pickles finely chopped
- 1 medium shallot finely minced
- 1/2 red bell pepper finely diced
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh parsley chopped
- 1 tablespoon dill pickle juice
- salt to taste
- black pepper to taste
Instructions
- Place the potatoes and garlic cloves in a large pot of salted water. Boil them for 10-12 minutes, or until the potatoes are just fork-tender.
- Drain the potatoes and let them cool for a bit. Once the garlic is cool enough to handle, mash it into a paste using the back of a spoon or a knife.
- In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, mashed garlic, chopped dill pickles, shallot, bell pepper, fresh dill, parsley, and pickle juice.
- Add the slightly cooled potatoes to the bowl and gently stir everything together until the potatoes are fully coated in the dressing.
- Season with salt and black pepper to taste.
- Let the salad chill in the fridge for at least an hour so the flavors can meld together.
- If desired, garnish with extra fresh herbs or a few extra bits of diced bell pepper before serving.
Notes
Chef Jenn’s Tips
- Cut the potatoes into even, bite-sized chunks before boiling, and spread them out on a baking sheet to cool. This helps the potatoes dry out, preventing your salad from getting too watery.
- It’s best to make this salad a few hours in advance—overnight in the fridge works wonders for the flavor.
- This recipe is easily doubled or tripled if you’re feeding a crowd!
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
