This homemade dill pickle recipe is super simple and results in crisp pickles that beat anything you can find at the grocery store.

Like all of the other pickles recipes on Inspired Taste, these are refrigerator pickles, meaning you can enjoy them in as little as a day. I love the simple dill pickle brine in this recipe. It’s super simple to make and gives the cucumbers a classic flavor.

These are great right out of the fridge as a snack or served alongside your next juicy burger, veggie burger, or sandwich! We also love them for dill pickle dip. For another easy cucumber pickle, try our sweeter bread and butter pickles.

Key Ingredients

• Cucumbers: For the best pickles, choose Kirby cucumbers. They’re short, fat, and have bumpy skin, making them ideal for pickling because they hold up well in the brine and stay crisp. If you don’t have access to a garden, farmers market, or farm, use smaller, thin-skinned cucumbers like Persian cucumbers or English cucumbers as a substitute.
• Fresh Dill: I use a generous amount of dill since we’re making dill pickles. I chop half of it to float in the brine and leave the rest as whole sprigs, which I push into the jar for a pretty look.
• Garlic: I add whole cloves of fresh garlic to my pickle brine because I love the flavor. If you’re sensitive to garlic, use a little less, and if you love it, mince it or add a few more cloves.
• Vinegar: Use distilled white vinegar with 5% acidity (most are, but double-check the label).
• Pickling Spices: For classic pickles, I combine a teaspoon of sugar with peppercorns, pickling or sea salt, yellow mustard seeds, coriander seeds, and dill seeds. I also love a dried arbol chili pepper for a hint of spice (but this is optional). If you do not have any, use a pinch of red pepper flakes.

Find the full recipe with measurements below.

How to Make Pickles

Tip 1: These easy pickles only require two steps. Like all the other delicious pickle recipes on Inspired Taste, these are refrigerator pickles, which means they are quick to make, and you don’t need to wait very long before enjoying them. Here’s what to expect:

1. Let sliced cucumbers sit with salt, whole black peppercorns, chopped fresh dill, garlic cloves, and an optional arbol chili pepper for 30 minutes.
2. Add them to a jar and cover them with our simple dill pickle brine. 

Tip 2: Hot brine vs. cold brine. Depending on the type of crunch and color you love in your cucumber pickles, you have two options for the brine:

• (Option 1) Hot brine pickles: If you prefer pickles with a slightly softer crunch similar to classic store-bought varieties, hot brining is your answer. Pour the hot brine directly over your cucumbers. While this method softens the cucumbers slightly and results in a slightly duller green color, many people love the texture! Another big advantage of the hot brine is that you can start snacking on these pickles the next day!
• (Option 2) Cold brine pickles: For pickles with a snappy crunch and a fresh green color, cold brining is the way to go. For this method, allow the brine to cool completely before pouring it over the cucumbers. Be patient, as the full pickling process takes a bit longer (typically 3 to 5 days). But trust us, the wait is worth it for that extra crunch and bright color. These remind me more of my favorite deli-style pickles!

Ways to Use Dill Pickles (Other than snacking!)

Outside of munching on them straight from the fridge, I use these to make homemade tartar sauce, creamy pasta salad, and this creamy potato salad.

They are amazing with wraps, sandwiches, and burgers, too. I love adding them to smash burgers, black bean burgers, lobster rolls, tuna salad, and more! And, I’d be letting you down if I didn’t mention that you can turn these into a dip! Try our creamy pickle dip for your next get together.

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This creamy potato salad with dill pickles is my go-to easy potato salad for BBQs and weekend dinners—tangy, crunchy and tossed in a lighter creamy dressing.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Salad Recipes

• Ready In: 35 minutes
• Serves: 8
• Diet: Vegetarian, gluten-free
• Nutrition Highlights: Lighter dressing using light mayo and sour cream or Greek yogurt
• Main Ingredients: Potatoes, dill pickles, sweet pickles, cucumber, green onions
• Flavor Profile: Creamy, tangy, slightly sweet, crunchy, and fresh
• Meal-Prep Friendly: Keeps well for up to 4 days in the fridge
• Best Served With: BBQ meats, grilled chicken, burgers, sausages, or roasted vegetables

This creamy potato salad with dill pickles is the one I end up making the most. It’s simple, quick, and made with just a handful of ingredients, but the flavor is spot on.

You get little pops of tangy dill pickles, a touch of sweetness from the sweet pickles, and fresh crunch from cucumber and green onions. Everything is coated in a lighter creamy dressing made with light mayo and light sour cream (or Greek yogurt if that’s what you have in the fridge).

The potatoes stay nice and tender but not mushy, which is key for a good potato salad. The dressing is creamy without feeling heavy, and the pickle juice adds a little tang that really wakes the whole dish up.

It’s one of those potato salads that people always ask about when I bring it to BBQs or family dinners. It’s also surprisingly great for meal prep — I’ll often serve it with grilled chicken or a couple of boiled eggs for a quick lunch.

And yes… my 5-year-old happily eats this one too, which is always a good sign.

 You might also like my other potato salads, such as this crispy smashed potato salad, this Spanish-inspired no-mayo potato salad with Romesco dressing, or this unique potato salad with capers, apple, and crispy bacon. These are all great summer salads, but I make them throughout the year, too.

What You’ll Need

Here is what you’ll need for this creamy potato salad. Find the full measurements in the recipe card below.

Potatoes & Crunchy Bits

• White potatoes – creamy and hold their shape well for potato salad; I have made this with larger potatoes and baby potatoes; red potatoes will also work and give you a fun color. PS. Leave the skin on if they’re clean for extra texture and fibre.
• Fresh cucumber – adds freshness and crunch.
• Dill pickles / gherkins – bring tangy acidity and savory flavor.
• Sweet pickles – add a little sweetness that balances the tang.
• Green onions – mild onion flavor and freshness.

Note: Pickles are a classic flavor booster in creamy salads because they add tang, sweetness, and crunch that balance rich dressings. I love a combination of more savory dill and also sweet (like butter pickles), but you can use one type, just make sure it’s the total amount of both.

Creamy Dressing

• Light mayonnaise – the creamy base.
• Light sour cream or Greek yogurt – adds tang and lightens the dressing.
• Yellow mustard – a little zing.
• Pickle juice – subtle acidity and extra pickle flavor.
• Salt and pepper – to bring everything together.

How To Make Creamy Potato Salad With Dill Pickles

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make potato salad with dill pickles and creamy but light dressing.

• Add potatoes to a pot with cold water and salt. Bring to a boil and simmer until just fork-tender, about 12–15 minutes.
• Drain and let the potatoes cool slightly, then cut into bite-sized cubes.

• Dice cucumber, dill pickles, sweet pickles, and green onions.
• Whisk together mayonnaise, sour cream (or yogurt), mustard, pickle juice, salt, and pepper in a large bowl.
• Add pickles, cucumber, and green onions to the bowl and follow with potatoes, and gently toss until coated.
• Taste; add more salt or pepper if needed. Top with extra green onions or chives and a little black pepper.

Watch The Video

Recipe Tips

• Start potatoes in cold water. This helps them cook evenly instead of being mushy outside and undercooked inside.
• Don’t overcook the potatoes. They should be tender but still hold their shape. Overcooked potatoes will make the salad mushy.
• Let the potatoes cool slightly before mixing. If they’re too hot, the dressing can separate.
• Chop everything evenly. Small, uniform pieces make every bite balanced.
• For extra flavor. Add a little chopped fresh dill or chives.
• Storage: Store in an airtight container in the fridge for up to 4 days. Stir before serving, as the dressing may settle.
• Make-ahead tip: This salad actually tastes better after a few hours in the fridge, which makes it perfect for BBQs or meal prep.

Variations

• Add hard-boiled eggs for a classic deli-style potato salad.
• Add crispy bacon for a smoky twist.
• Swap cucumber for celery if you prefer.

Serving Suggestions

This potato salad is basically made for summer meals and BBQs.

Serve it alongside BBQs kabobs or skewers, grilled chicken tenders, burgers, sausages, or steak. It’s also great with grilled vegetables or baked salmon.

For a quick lunch, I often pair it with air fryer chicken wings, shrimp skewers, or steak bites. For a quick lunch, you can pair it with canned tuna, boiled eggs, chickpeas, or grilled halloumi. It turns a simple side dish into a pretty satisfying meal.

If you’ve tried this creamy potato salad with dill pickles or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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