Crispy Dill Pickle Potato Salad

If you’re looking for the perfect side dish for cookouts, BBQs, and summer gatherings, this Crispy Dill Pickle Potato Salad is it.

Instead of boiling the potatoes, they’re roasted until golden and crispy, then tossed in a creamy dill pickle dressing with crispy bacon, fresh dill, and green onions. The result is everything you love about potato salad with even more texture and flavor.

Bring this to your next cookout and don’t expect leftovers.

Why You’ll Love This Recipe

• Crispy roasted potatoes instead of boiled
• Easy to make ahead
• Perfect for cookouts, BBQs, and summer gatherings
• Loaded with bacon, dill, and pickle flavor
• A crowd-pleasing twist on classic potato salad

Ingredients

For the Potatoes

• 2 lbs baby potatoes, quartered
• 1 tbsp olive oil
• 1 tbsp Made by Madi Salt & Co.

For the Dressing

• ½ cup mayonnaise
• ¼ cup sour cream or plain Greek yogurt
• ¼ cup dill pickle relish
• 1 tbsp Dijon mustard
• 1 tsp Made by Madi Salt & Co.
• Fresh cracked black pepper, to taste

For the Salad

• 4 slices bacon, cooked and crumbled
• 2 tbsp fresh dill, chopped
• 2 green onions, sliced

Instructions

1. Preheat your oven to 425°F.
2. Toss the potatoes with olive oil and Salt & Co. Spread onto a baking sheet in a single layer.
3. Roast for 35–45 minutes, flipping halfway through, until golden brown and crispy.
4. Let the potatoes cool for about 10 minutes.
5. In a large bowl, whisk together the mayonnaise, sour cream, dill pickle relish, Dijon mustard, Salt & Co., and black pepper.
6. Add the roasted potatoes, bacon, fresh dill, and green onions.
7. Gently toss until everything is evenly coated.
8. Serve warm, room temperature, or chilled.

Variations

Make It Extra Pickley

Add ½ cup chopped dill pickles along with the relish for even more pickle flavor and crunch.

Spicy Dill Pickle Potato Salad

Add 1–2 tablespoons chopped pickled jalapeños or a few dashes of hot sauce to the dressing.

Loaded Potato Salad

Mix in shredded cheddar cheese and top with extra bacon and green onions.

Lighter Version

Swap the mayonnaise and sour cream for plain Greek yogurt.

Fresh Herb Version

Add chopped parsley, chives, and extra fresh dill for a brighter flavor.

Notes

• Let the potatoes cool slightly before mixing so they keep some of their crispy texture.
• Garnish with extra bacon, fresh dill, and green onions before serving.
• This potato salad can be made a few hours ahead of time and refrigerated until ready to serve.