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Dill pickle potato salad

This easy potato salad recipe is filled with crunchy dill pickles and pearl onions. A dash of mayonnaise and mustard dressing brings this salad together as the perfect side dish for a whole range of main dishes in both winter and summertime.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: Belgian
Servings: 4
Author: Sabine


  • 1.5 lb (or 700 grams) red skinned potatos peeled and cut into bite size pieces
  • ¼ cup (or 50 grams) dill pickles chopped
  • 1 tablespoon pickled pearl onions
  • ¼ white onion peeled and finely diced


  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • salt and pepper to taste

Garnish (optional)

  • spring onion cut in rings
  • fresh parsley chopped
  • fresh thyme


  • Peel the potatoes and cut in to bite-size pieces. Bring water to the boil in a large pot and cook the potatoes until tender. Drain the water and leave to cool in a colander.
  • Peel and finely dice the onion, cut the dill pickles into small pieces and halve the pickled pearl onions.
  • In a mixing bowl, add the cooled potatoes, onion, pearl onion and dill pickles. Add mayonnaise, mustard, salt and pepper and toss to combine evenly.
  • Leave to chill in the fridge for at least 1 hour or up to 1 day in an airtight container.
  • Serve in a bowl and garnish with fresh parsley, fresh thyme leaves or spring onion.


  • Depending on the size of the potatoes, they may need a longer or shorter time to cook. Check with a fork if they are tender and ready.