Smoky Dill Pickle Potato Salad

A flavorful twist on a backyard classic

There’s something so comforting about a good potato salad—it’s a BBQ staple, a picnic must, and honestly, one of those dishes that never goes out of style. But as much as I love the traditional version, sometimes it’s fun to shake things up. That’s exactly what I did with this Smoky Dill Pickle Potato Salad, and let me tell you—it’s officially a new favorite in our house.

This version is tangy, herby, and creamy, with a little smoky depth from paprika and an addictive crunch from crispy fried shallots on top. It’s the kind of dish that feels familiar but exciting—like your go-to potato salad just got a little glow-up.

I use baby potatoes for their buttery texture, plenty of chopped dill pickles (because, let’s be real, pickles make everything better), and a creamy yogurt-mayo dressing that’s lighter than the usual but still super satisfying. The brine from the pickles adds a zippy punch, and the fresh dill brings it all together.

The real magic? Crispy shallots. These little golden bits take just a few minutes to make and add the perfect salty crunch to every bite. I could seriously put them on everything.

This recipe makes about 6–8 servings, so it’s great for sharing, but I’ve also been known to make it on a Sunday and sneak bites from the fridge all week long. It only takes about 45 minutes from start to finish (including chill time), and you can prep it ahead—perfect for busy moms or anyone hosting a get-together.

Whether you’re heading to a potluck, firing up the grill, or just craving something savory and fresh, this Smoky Dill Pickle Potato Salad is a must-try. Scroll down for the full recipe—you’re gonna love it!

What to Serve with Dill Pickle Potato Salad

Best Mains and Sides to Pair with This Tangy, Smoky Favorite

Wondering what to serve with dill pickle potato salad? Whether you're planning a summer BBQ, a family dinner, or prepping for a picnic, this smoky, tangy twist on classic potato salad goes with a wide variety of main dishes and sides. Here are some delicious pairings to inspire your next meal:

Best Main Dishes to Serve with Potato Salad

These hearty and flavorful mains complement the creamy, zesty flavor of the salad:

• Grilled Chicken or BBQ Chicken – A backyard classic. Juicy grilled chicken is the perfect pairing for the smoky dill flavor.

• Burgers and Cheeseburgers – Whether you're serving smash burgers or veggie patties, this potato salad adds the perfect cool, tangy bite.

• Pulled Pork or BBQ Ribs – The richness of slow-cooked barbecue pairs beautifully with the refreshing crunch of pickles and dill.

• Grilled Salmon or Baked Fish – Lighter proteins like salmon shine next to this herby, yogurt-based potato salad.

• Portobello Mushrooms or Grilled Veggie Skewers – For a vegetarian dinner, these smoky veggies are a flavorful match.

Ideal Occasions for Serving This Salad

This potato salad is a crowd-pleaser and works well for a variety of gatherings:

• Summer BBQs and Cookouts – A standout side dish that guests will ask for the recipe for.

• Potlucks and Picnics – It travels well and gets even more flavorful as it chills.

• Weeknight Family Dinners – Easy to make ahead and delicious even days later.

• Meal Prep Lunches – Serve with hard-boiled eggs or grilled tofu over greens for a quick, protein-packed lunch.

Can It Be a Main Dish?

Absolutely! For a quick and light meal, serve this potato salad over a bed of arugula or mixed greens, topped with a protein like shredded rotisserie chicken, chickpeas, or a soft-boiled egg.

Yield: 6–8

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Smoky Dill Pickle Potato Salad with Crispy Shallots

Prep time: 10 MinCook time: 15 MinInactive time: 30 MinTotal time: 55 Min

A creamy, tangy, herb-packed potato salad with a hint of smokiness and a crispy shallot topping you’ll want to put on everything.

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Ingredients

For the Potato Salad

• 2 lbs baby potatoes (red or yellow), halved or quartered if large
• 1/2 cup chopped dill pickles
• 2 tbsp pickle brine (from the jar)
• 1/4 cup chopped fresh dill
• 2 green onions, thinly sliced
• Salt & pepper to taste

For the Dressing

• 1/2 cup plain Greek yogurt (or sour cream)
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1 tsp honey or maple syrup (optional, for balance)

For the Crispy Shallots (optional but highly recommended)

• 2 large shallots, thinly sliced
• 1/2 cup neutral oil (like canola or avocado)
• Pinch of salt

Instructions

1. Boil the Potatoes: Place potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce to a simmer and cook until fork-tender (about 10-12 minutes). Drain and let cool slightly.
2. Make the Dressing: In a bowl, whisk together Greek yogurt, mayo, Dijon mustard, smoked paprika, garlic powder, pickle brine, and honey (if using). Taste and adjust seasoning with salt and pepper.
3. Assemble the Salad: In a large bowl, combine warm potatoes, chopped pickles, green onions, and dill. Pour dressing over and gently toss to coat. Chill in the fridge for 30 minutes to an hour to let the flavors blend.
4. Fry the Crispy Shallots: While the salad chills, heat oil in a small skillet over medium heat. Add shallots and cook, stirring often, until golden and crispy (about 5–7 minutes). Use a slotted spoon to transfer to a paper towel–lined plate and sprinkle with salt.
5. Serve & Garnish: Top chilled salad with crispy shallots and a little extra fresh dill. Serve cold or at room temperature.

Notes

Tips & Add-ins:

• For extra crunch, add chopped celery or radishes.
• Want it vegan? Use dairy-free yogurt and mayo.
• Make it ahead—this salad gets even better the next day!

Nutrition Facts

Calories

338

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.