Easy Red Potato Salad with Pickles
This easy Red Potato Salad with Pickles has been a kitchen staple of mine for years, and it’s without a doubt one of the best potato salads you’ll ever make. It combines a satisfying crunch, a tangy creaminess, and the perfect balance of flavors that keep everyone coming back for more. Simple to prepare and always a crowd-pleaser, it’s ideal for BBQs, picnics, and any outdoor event.
I find myself making this salad often, especially when grilling season is in full swing. It’s a fantastic side dish for cookouts and holds up really well in the fridge, which means you can easily prepare it ahead of time.
The red potatoes are the key to this recipe. Their waxy nature helps them maintain their shape and texture. Just make sure not to overcook them, or you’ll end up with mushy, watery potatoes.
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Ingredients
- Red potatoes – Leave the skin on for extra flavor and a nice look.
- Garlic cloves – The garlic is cooked with the potatoes and adds flavor to the dressing.
- Mayonnaise – You can choose any kind of mayo, but I love using avocado oil mayo for a healthier option.
- Sour cream – This provides a smooth, creamy base and adds just the right amount of tang.
- Dill pickles – Go with your preferred dill pickles here.
- Shallot – Shallots work wonderfully in this recipe, but you could substitute with red or sweet onions if preferred.
- Red bell pepper
- Dijon mustard
- Fresh dill – Fresh dill is essential for the bright, vibrant flavor. If you’re not a fan, feel free to skip it.
- Fresh parsley – Adds a refreshing touch of flavor.
- Dill pickle juice
- Salt and black pepper
How to Make Creamy Red Potato Salad
- Boil the potatoes and garlic cloves in a large pot of salted water for about 10-12 minutes, or until the potatoes are just fork-tender.
- Drain the potatoes and allow them to cool slightly. Once the garlic is cool enough, mash it into a paste using a spoon or knife.
- Whisk together the mayonnaise, sour cream, Dijon mustard, mashed garlic, chopped dill pickles, shallot, bell pepper, fresh dill, parsley, and pickle juice.
- Add the warm potatoes to the bowl and gently fold them into the dressing, making sure they are evenly coated.
- Season with salt and black pepper to taste.
- Refrigerate the salad for at least one hour to allow the flavors to meld together.
- Garnish with additional fresh herbs or more diced bell pepper for a pop of color.
Step by Step Process
Chef Jenn’s Tips
- For best results, cut the potatoes into evenly sized pieces before boiling them. After draining, lay them out on a baking sheet to cool. This helps them dry out and prevents the salad from becoming too watery.
- This salad tastes even better when made a few hours in advance—overnight in the fridge is ideal.
- You can easily double or triple this recipe to feed a larger crowd.
Make It a Meal
This creamy red potato salad makes a perfect side dish for grilled meats like burgers, sausages, and ribs. It also pairs nicely with cold fried chicken, deviled eggs, or a fresh green salad for a lighter plate.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Give the salad a gentle stir before serving. While it doesn’t freeze well, it’s excellent for meal prep or a tasty lunch the following day.
Creamy Red Potato Salad with Pickles
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
- Boil the potatoes and garlic cloves in a large pot of salted water for about 10-12 minutes, or until the potatoes are just fork-tender.
- Drain the potatoes and allow them to cool slightly. Once the garlic is cool enough, mash it into a paste using a spoon or knife.
- In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, mashed garlic, chopped dill pickles, shallot, bell pepper, fresh dill, parsley, and pickle juice.
- Add the warm potatoes to the bowl and gently fold them into the dressing, making sure they are evenly coated.
- Season with salt and black pepper to taste.
- Refrigerate the salad for at least one hour to allow the flavors to meld together.
- If desired, garnish with additional fresh herbs or more diced bell pepper for a pop of color.
Notes
Chef Jenn’s Tips
- For best results, cut the potatoes into evenly sized pieces before boiling them. After draining, lay them out on a baking sheet to cool. This helps them dry out and prevents the salad from becoming too watery.
- This salad tastes even better when made a few hours in advance—overnight in the fridge is ideal.
- You can easily double or triple this recipe to feed a larger crowd.
