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Creamy red potato salad with pickles served on a white plate.

Classic Red Potato Salad with Pickles

Cheff Jenn
This classic Red Potato Salad with Pickles is a zesty and flavorful variation of the classic recipe. Featuring crunchy pickles, fresh herbs, and a rich, creamy dressing, it’s the perfect addition to any summer meal or gathering.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 281 kcal

Ingredients
  

  • 2 pounds 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 for about 10–12 minutes, or until the potatoes are fork-tender.
  • Drain the potatoes and let them cool slightly. Once the garlic is cool enough to handle, mash it into a paste using a spoon or knife.
  • In a large bowl, combine the mayonnaise, sour cream, Dijon mustard, mashed garlic, chopped dill pickles, shallot, red bell pepper, fresh dill, parsley, and pickle juice.
  • Gently stir in the warm potatoes until they are evenly coated in the dressing.
  • Season with salt and black pepper to taste.
  • Refrigerate the salad for at least an hour to let the flavors meld together.
  • If you like, garnish the salad with extra fresh herbs or additional diced bell pepper before serving.

Notes

Chef Jenn’s Tips

  • Cut the potatoes into even-sized chunks before boiling them, then lay them out on a baking sheet to cool. This step helps them dry out, preventing the salad from becoming too watery.
  • For the best flavor, prepare the salad a few hours before serving—overnight in the fridge is even better!
  • If you’re feeding a crowd, this recipe is easy to double or triple.

Nutrition

Serving: 1cupCalories: 281kcalCarbohydrates: 27gProtein: 4gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 19mgSodium: 305mgPotassium: 775mgFiber: 3gSugar: 4gVitamin A: 537IUVitamin C: 28mgCalcium: 49mgIron: 1mg

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.

Keyword creamy potato salad, dill pickle potato salad, red potato salad, summer side dishes
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