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Attention all pickle lovers: This dill pickle potato salad will be your absolute favorite side dish all summer long!

Dill Pickle Potato Salad with Grilled Sausages

  • Yield: 4 1x


Units Scale
  • 2 large baking potatoes peeled and diced
  • 1/4 cup plain yogurt I used 2% milk Greek yogurt
  • 1/4 cup mayonnaise
  • 2 teaspoons dill pickle juice (or more to taste)
  • 1/2 teaspoon kosher salt plus more for boiling potatoes
  • freshly ground black pepper to taste
  • 1/2 teaspoon onion powder
  • 3 dill pickle spears diced


  1. Add potatoes to a pot, and cover with about two inches of water. Add about a teaspoon of salt. Bring potatoes to a boil over medium-high heat. Boil about 8-12 minutes, until potatoes are your desired level of tenderness. (Cook time will vary depending on the size of your cubes and how soft you want them.)
  2. Meanwhile, in a large bowl, stir together remaining ingredients.
  3. When potatoes are done, drain them and rinse them gently with cool water.
  4. Gently stir potatoes into mayonnaise mixture. Add salt and pepper to taste. (If you want your salad a little creamier, you can add a couple tablespoons of additional mayo at the end.)
  5. Serve right away or store in fridge for a few days.
  • Author: Andi