Skin-On Red Potato Salad with Dill Pickles
Published Jun 17, 2026
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This red potato salad recipe is tangy and loaded with crunchy dill pickles, fresh herbs, and a mustardy dressing that soaks right into the warm potatoes! The skin-on red potatoes stay creamy without turning mushy after chilling, which makes this one especially good for cookouts, pool days, and those summer dinners where everyone keeps sneaking bites straight from the bowl.
Why You’ll Love This Red Potato Salad Recipe
Y’all know I love a cold summer side dish, and this one disappears fast every single time I make it. The pickle juice, Dijon, fresh dill, and chives keep the flavor bright and fresh, so the salad doesn’t feel overly heavy after chilling. Tossing the potatoes with the dressing while they’re still warm makes a huge difference because they soak up all that tangy flavor instead of letting it sit on the outside. If you love creamy summer sides, my bacon ranch potato salad has that same chilled, make-ahead feel with a smoky ranch twist.
Whenever I pull this potato salad out of the fridge, people start sneaking bites before dinner even starts. The crunchy pickles and onions give the salad a little bite, while the fresh dill keeps everything tasting cold, herby, and super summery.
Ingredients You’ll Need
Potato Salad
- Red potatoes: Their thin skins and creamy texture make them ideal for a skin on red potato salad. They stay tender while still holding together after boiling and chilling.
- Dill pickle juice or apple cider vinegar: Adds brightness and lightly seasons the potatoes while they’re still warm.
- Dill pickles: Grillo’s pickles work especially well because they stay crisp and have a fresh dill flavor that really works with the tangy dressing.
- Red onion: Adds crunch and a little sharpness to balance the creamy dressing.
- Green onions: Bring a milder onion flavor that layers nicely into the salad without overpowering it.
- Fresh chives: Add freshness and a softer onion flavor throughout.
- Fresh dill: Gives the salad that classic herby potato salad flavor.
- Salt and freshly ground black pepper: Essential for bringing out the flavor in both the potatoes and dressing.
Sauce
- Sour cream: Makes the dressing creamy and tangy without feeling overly heavy. Greek yogurt or blended cottage cheese both work well too.
- Mayonnaise: Gives the dressing that classic potato salad texture. This homemade mayo recipe is a great option if you like making your own!
- Yellow mustard: Adds that classic potato salad flavor most of us grew up with.
- Dijon mustard: Sharpens up the dressing and adds a little extra depth.
- Garlic powder: Gives the dressing savory flavor without overpowering the fresh herbs.
- Celery seed: Adds that nostalgic potato salad flavor that ties everything together.
- Pickle juice or red wine vinegar: Keeps the dressing balanced and bright.
Mac’s Pro Tip
Recipe Variations
- Swap the sour cream for plain Greek yogurt if you want a slightly lighter dressing with extra protein.
- If you’ve got cottage cheese in the fridge already, blending it into the dressing makes it extra creamy while keeping things a little lighter.
- For a completely egg-free version, my no egg potato salad has a similar creamy texture without the eggs.
How to Make Red Potato Salad
Step 1: Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce to a gentle simmer. Cook until fork-tender, about 15–20 minutes. While the potatoes cook, make the dressing. In a bowl, whisk together mayonnaise, sour cream, yellow mustard, Dijon mustard, garlic powder, celery seed, and pickle juice or red wine vinegar until smooth and creamy.
Step 2: Drain the potatoes and let them cool just enough to handle. Cut into bite-sized chunks and transfer to a large mixing bowl. Add the dressing to the warm potatoes and gently toss so they start soaking up all the flavor.
Step 3: Fold in the chopped dill pickles, red onion, green onions, fresh dill, and chives. Gently mix until everything is evenly coated, keeping the potatoes chunky. Taste and adjust with salt and black pepper as needed.
Step 4: Chill for at least 30 minutes before serving so the flavors meld together. Garnish with more dill and chives.
Mac’s Pro Tip
Expert Tips
- Start the potatoes in cold water so they cook evenly from the inside out.
- Keep the heat at a gentle simmer instead of a hard boil. Red potatoes can split and get waterlogged if they cook too aggressively.
- Dress the potatoes while they’re still warm. This helps them absorb the pickle juice and mustard flavor much better.
- Cut the potatoes into slightly larger chunks than you think you need. They’ll break down a little as you stir everything together.
- Don’t skip tasting the salad again after it chills. Potatoes soak up a ton of seasoning in the fridge, so I almost always end up adding another pinch of salt before serving.
If you enjoy cold make-ahead salads for easy summer meals, my avocado egg salad is another easy one that I absolutely love.
Storage & Make-Ahead Tips
- If the salad thickens too much after refrigeration, stir in a small splash of pickle juice before serving to loosen it back up. I don’t recommend freezing potato salad since the creamy dressing can separate once thawed.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. I actually like this potato salad even better after it’s been in the fridge for a few hours because the dressing settles into the potatoes and the dill flavor gets stronger!
Recipe FAQs
Red potatoes usually take about 15 to 20 minutes to become fork-tender, depending on their size. You want them soft enough to pierce easily with a fork but not so soft that they fall apart while mixing.
Yes. It actually tastes better after chilling for a few hours because the dressing has more time to soak into the potatoes.
Nope! The thin skins on red potatoes are tender and add great texture. Leaving the skins on also helps the potatoes hold their shape after chilling.
Store it in an airtight container in the refrigerator for up to 4 days. Give it a quick stir before serving.
More Simple Side Dish Recipes
Appetizers & Snacks
Pickle de Gallo (Crunchy Dill Pickle Salsa)
Appetizers & Snacks
Garden Fresh Salsa with Tomatoes & Jalapeños
If you love this red potato salad recipe, please give it a star rating and leave a comment below! Follow me on Pinterest, Facebook, and Instagram for more!
Skin-On Red Potato Salad with Dill Pickles
Ingredients
Salad
- 2 pounds small red potatoes small
- 2 tablespoons dill pickle juice or apple cider vinegar
- ⅓ cup dill pickles finely chopped (use Grillos)
- ¼ cup finely diced red onion
- ¼ cup green onions
- 1/4 cup chopped fresh chives
- 3 tbsp chopped fresh dill
- Salt and freshly ground black pepper to taste
Sauce
- 1/4 cup sour cream or sub greek yogurt or blended cottage cheese
- 1/2 cup mayonnaise
- 1 tbsp yellow mustard
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon celery seed
- 1-2 tbsp pickle juice or red wine vinegar
Instructions
- Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce to a gentle simmer. Cook until fork-tender, about 15–20 minutes.
- While the potatoes cook, make the dressing. In a bowl, whisk together mayonnaise, sour cream, yellow mustard, Dijon mustard, garlic powder, celery seed, and pickle juice or red wine vinegar until smooth and creamy.
- Drain the potatoes and let them cool just enough to handle. Cut into bite-sized chunks and transfer to a large mixing bowl. Add the dressing to the warm potatoes and gently toss so they start soaking up all the flavor.
- Fold in the chopped dill pickles, red onion, green onions, fresh dill, and chives. Gently mix until everything is evenly coated, keeping the potatoes chunky. Taste and adjust with salt and black pepper as needed.
- Chill for at least 30 minutes before serving so the flavors meld together. Garnish with more dill and chives
Notes
- Start the potatoes in cold water so they cook evenly from the inside out.
- Keep the heat at a gentle simmer instead of a hard boil. Red potatoes can split and get waterlogged if they cook too aggressively.
- Dress the potatoes while they’re still warm. This helps them absorb the pickle juice and mustard flavor much better.
- Cut the potatoes into slightly larger chunks than you think you need. They’ll break down a little as you stir everything together.
- Don’t skip tasting the salad again after it chills. Potatoes soak up a ton of seasoning in the fridge, so I almost always end up adding another pinch of salt before serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. I actually like this potato salad even better after it’s been in the fridge for a few hours because the dressing settles into the potatoes and the dill flavor gets stronger!
- If the salad thickens too much after refrigeration, stir in a small splash of pickle juice before serving to loosen it back up. I don’t recommend freezing potato salad since the creamy dressing can separate once thawed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
