Potato Salad with Dill and Pickles

Name: Potato Salad with Dill and Pickles
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 kg jersey royal potatoes (scrubbed - no need to peel); 130 g pancetta lardons; 2 tbsp dill (finely chopped); 4 spring onions (finely chopped); 2 tbsp full fat creme fraiche; 2 tbsp mayonnaise; 100 g pickles (pickled cucumber, finely chopped into tiny dice); 3 tbsp olive oil; 1/2 red onion (very finely sliced); 1 tbsp red wine vinegar; 1 heaped teaspoon grainy French mustard; 1 tsp honey; Salt and pepper

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This is the perfect potato salad with dill and pickles. I say it’s perfect because there’s nothing worse than bland potato salad. Sometimes, it’s just a lot of mayo and nothing else, which makes it not only boring but also very rich. Enter: dill and pickles. These cut through the sauce to add some texture, some great flavours.

potato salad with dill and pickles in a bowl with spoon.

Alongside the dill and pickles, I’ve tossed this potato salad with a vinaigrette which brightens it all up and some hot crispy pancetta. This will become your favourite potato salad. The key to this potato salad with pickles is to use very young potatoes. You don’t have to use Jersey Royals (although they really are delicious), but you want ones with very thin skins, otherwise you will need to peel. Any leftover potatoes, try this potato & chorizo hash. Delicious for brunch!

Why you’ll love this recipe
Ingredients
Substitutions and Variations
Here’s how to make potato salad with dill and pickles
Cooking Tips
Frequently Asked Questions
Other recipes you might like
Potato Salad with Dill and Pickles Recipe

Why you’ll love this recipe

It lasts well so can be prepped ahead of time to enjoy later on.
It’s a perfect side dish for summer barbecues or picnics, and it’s just different enough to make it stand out without being too different!
It’s easy to make and customisable to what you prefer too.

Ingredients

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Jersey royal potatoes: You can use any baby new potato but you want ones with very thin skins otherwise you will need to peel them. If they are young – no need to peel them, just give them a good scrub and you’re good to go.

Pancetta: I like the precut lardons here as it’s just easy and they fry nicely to render out fat and turn crispy.

Creme fraiche: I like to use a mix of creme fraiche and mayo as it makes it a little lighter in texture. I also love the tang of creme fraiche. Full fat is best in this recipe as it’s thick so it sticks nicely to the potatoes but half-fat would also work if that’s your preference.

Pickles: just regular pickles (pickled cucumbers) from the supermarket. I like the jarred kind that are medium-sized, not cornichons but not huge. Cornichons would work but they are definitely more sour so bear that in mind.

Substitutions and Variations

Potatoes: You could use regular potatoes, you will just need to peel them. The advantage with younger/baby potatoes is the thin skin which means you don’t need to peel for a salad like this. But it would work with regular potatoes.

Pancetta: In a pinch, bacon would work if chopped finely. Otherwise, try with chorizo for a smokey, spicy twist.

Spring onion/red onion: you could pick just one to use. I like the mix but it would still be good with just one. You could do 1 whole red onion or 6 spring onions.

Creme fraiche: If you don’t have creme fraiche, you could use thick Greek yoghurt. It’ll be tangier so maybe add a little less of it than you would creme fraiche and add a little more mayo.

Here’s how to make potato salad with dill and pickles

The full recipe is at the bottom of the page but I’ve made an easy step-by-step guide below as the pictures can be helpful too.

ONE: Halve the potatoes and boil until tender, around 10-15 mins. While the potatoes are cooking, fry the pancetta in a little olive oil until crispy and golden.

TWO: To make the dressing mix everything in a jam jar and give it a good shake (or whisk together in a bowl).

THREE: Tip the drained cooked potatoes into a bowl and pour over the dressing. It’s important the potatoes are hot at this point as they will drink up the dressing and soak up all the flavour.

FOUR: Pour over the hot crispy pancetta. Add the creme fraiche and mayo and then the chopped herbs. Give it a good mix. Serve with the chopped pickle and spring onion scattered on the top. And enjoy! This is great warm but also very good at room temp.

Cooking Tips

Dress while warm: This is key for the best potato salad. You need to pour the dressing over the potatoes whilst they are still warm. This means they soak up the dressing and the potatoes are seasoned through to the middle. After that, you add everything else.

How to serve: This is obviously delicious warm but I do love it at room temperature too. I find if it sits a little bit before serving and cools down, the flavours meld together nicely.

Seasoning in layers: Make sure your boiling water is heavily salted to boil the potatoes. This ensures the potatoes are seasoned through to the middle. Don’t worry, most of the salt will get drained away.

Frequently Asked Questions

Can I make this potato salad in advance?

Yes you can. In fact, I like it after it’s sat for a little and cooled to room temp. If not serving in the next few hours, cool completely then cover and place in the fridge. It’ll last 3 days or so. When ready to serve, remove from fridge 20 mins before so it comes to room temp.

How do I keep the potatoes from getting mushy?

Using young, baby potatoes means that they hold their shape well and don’t tend to get mushy. This is why you wouldn’t use that kind of potatoes for mashed potatoes. Just make sure you check the doneness of the potatoes when boiling so you don’t overdo it. Then when mixing, use a big metal spoon and fold gently rather than mixing aggressively.