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Transform your potato salad game with this Dill Pickle Potato Salad! Roasted potatoes seasoned with dill, combined with tangy pickles, deli ham, eggs, peas and red onions, all tossed in a creamy dressing. It has everything you crave in a good potato salad.
😍 Reasons to Love This Dill Pickle Potato Salad
- Unique Flavor: The dill pickle juice infuses the salad with a tangy and zesty flavor that’s refreshingly different from traditional potato salads.
- Crunchy Pickles: The addition of crunchy dill pickles adds texture and a burst of flavor with every bite, making it more enjoyable to eat.
- Versatile Side Dish: It pairs perfectly with a variety of main dishes, making it a versatile choice for BBQs, picnics, or any meal.
- Easy to Make: With straightforward ingredients and simple steps, it’s an easy salad to make, saving time in the kitchen.
Attention dill pickle lovers! Don’t miss out on our Dill Pickle Dip with Ham and Dill Pickle Pizza Recipe—it’s a must-try for pickle enthusiasts!
✅ You’ll Need
- Red Potatoes: Choose firm, smooth red potatoes without any sprouts or green spots. They are ideal for this salad because they hold their shape well after cooking and have a waxy texture that absorbs flavors beautifully. Yukon Gold potatoes will work too.
- Extra Virgin Olive Oil: We use it to roast the potatoes, adding depth and preventing them from sticking to the air fryer basket.
- Dried Dill Weed: Adds a fresh, herby flavor.
- Dry Ranch Seasoning: Provides a creamy, tangy taste that enhances the overall flavor.
- Red Onion: Adds a sharp, slightly sweet flavor and crunch. Finely dice to distribute flavor evenly.
- Deli Ham: Choose quality ham for the best taste.
- Eggs: Hard-boiled and chopped, eggs contribute richness and texture, making the salad more filling.
- Dill Pickles: The star ingredient, providing crunch and a vibrant tang that defines the salad’s character.
- Peas: Drained canned peas add sweetness and a pop of color.
- Mayonnaise: Use full-fat for richness or a lighter version for a healthier option. Sour cream will work too.
- Dijon Mustard: Adds a tangy, sharp flavor that balances the creaminess of the mayonnaise.
- Dill Pickle Juice: Adjust to suit your preference for tanginess.
🔪 How to Make Dill Pickle Potato Salad
Wash the potatoes and dice them into tiny, equal pieces. This way, they’ll cook evenly.
In a large bowl, combine the potatoes, oil, dry ranch seasoning mix, and dill weed. Mix everything well until the potatoes are fully coated.
For the air fryer method, arrange the potatoes in the air fryer basket. Set the temperature to 380°F and cook for 20 to 25 minutes. Remember to shake the basket halfway through, at about 10 minutes, to ensure even cooking. If your air fryer is small, you may need to cook in batches.
In a large bowl, combine the warm roasted potatoes, onion, deli ham, eggs (you can reserve 1-2 eggs to place on top instead of mixing them in), pickles, peas, mayonnaise, Dijon mustard, dill pickle juice, dill weed, salt, and pepper. Mix everything together until well combined.
Use a spatula to carefully stir the ingredients until they are thoroughly combined.
Refrigerate until ready to serve, preferably in an airtight container. Optionally, garnish with chopped fresh dill before serving.
Making Ahead
Hard-boiled eggs can stay fresh for a week in the fridge if you store them in a sealed container (without peeling them). You can also chop the onion ahead of time.
For the air fried potatoes, it’s best to add them to the salad while they’re still warm. This helps the flavors blend together nicely. But if you cook them ahead of time, just warm them up before adding to the salad.
How To Serve Roasted Potato Salad
You can enjoy this potato salad warm right after making it, or you can serve it cold. If you want to keep it cold, like for a picnic, put the bowl on ice or keep it surrounded by ice packs in a cooler. Remember not to leave the salad out for more than a couple of hours.
🗄️ Storage
Store the Roasted Potato Salad in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
Other Potato Recipes You Will Love!
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
Dill Pickle Potato Salad
Equipment
Ingredients
Potatoes
- 3 pounds red potatoes, cut into small cubes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried dill weed
- 2 tablespoons 1-ounce packet dry ranch seasoning
Salad
- 1 small red onion, finely diced
- 2 cups deli ham, chopped
- 6 large eggs, hard-boiled, chopped
- 1 cup dill pickles, cut into cubes
- 1 15 ounce can peas, drained
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- ¼ cup dill pickle juice
- ½ teaspoon dried dill weed
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
Potatoes
- Wash the potatoes and cut them into small, even cubes. Making sure they’re about the same size helps them cook evenly.
- In a big bowl, mix together the POTATOES, OIL, DRY RANCH SEASONING MIX, and DILL WEED. Toss everything until the potatoes are fully coated.
- Air Fryer method*: Place the potatoes in your air fryer basket. Set the temperature to 380°F and let them cook for 20 to 25 minutes. Shake the basket when you’re about halfway through, around the 10-minute mark, for even cooking. Depending on the size of your air fryer, you might need to do this in batches.
Salad
- In a big bowl, mix the warm ROASTED POTATOES, ONION, DELI HAM, EGGS (you can leave 1-2 eggs to place on top instead of mixing them in), PICKLES, PEAS, MAYONNAISE, DIJON MUSTARD, DILL PICKLE JUICE, DILL WEED, SALT, and PEPPER together.
- Use a spatula to gently mix the ingredients until everything is well combined.
- Chill it until it’s ready to serve. If you’re putting it in the fridge, use an airtight container. Optionally sprinkle it with chopped dill before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is hands down my favorite potato salad now! The dill pickle flavor was bold but not overpowering. I served it at a barbecue, and everyone kept asking for the recipe!
That’s fantastic, Chris! Dill pickles in potato salad really are a game-changer. Thanks for sharing!