Bring this tangy, Creamy and Easy Potato Salad with Pickles to your next potluck or summer barbecue! It’s rich, zesty, and has an added pop of flavor from the chopped cornichons. Throw it all together in minutes!Jump to Recipe
You can never go wrong with potatoes in the summertime. Whether they’re smashed, dressed in garlic butter, or grilled, potatoes on the side of steak or sandwiches at a summer barbecue or picnic make the meal complete!
Having the best potato salad recipe on standby is so helpful when barbecue season rolls around. You can easily impress your guests with this Creamy and Easy Potato Salad with Pickles! It’s zesty, tangy, and perfectly creamy.
This super simple potato salad recipe is dressed in homemade mayonnaise, dijon mustard, and creamy horseradish. What really makes it stand out are the pickles! Tangy chopped cornichons add a special ‘zip’ to each bite, making this recipe totally unique and flavorful.
You’re going to love every bite of this low-maintenance recipe. Simply throw everything together in a bowl and let it chill in the fridge while you prepare the rest of the meal. Stress-free and easy!
What kind of potatoes are best for potato salad?
I like to use a mix of mini Yukon Gold and red potatoes in potato salad because they both hold their shape well and are really creamy once cooked. Any potato with a thin skin, like fingerlings or small white potatoes, should work as well and won’t need to be peeled. Just boil, chop, and mix!
Ingredients you’ll need
- Mini potatoes – These are the best potatoes to use in potato salad. Not only will they hold their shape, but they have a creamy texture once cooked. Leave the skins on for a little contrast and color in the salad!
- Mayonnaise – A mayo-based dressing is what makes this potato salad so creamy. Make your own mayo for bold and fresh flavors!
- Dijon mustard – This is essential for added tang and a little color. If you don’t have dijon, swap it for yellow mustard.
- Horseradish – Creamed horseradish helps the potato salad dressing taste extra punchy. Plus, you can use the leftovers for these Ribeye Steak Crostinis.
- Red onion – For a little crunch and sweetness. Red onions are the best option here because they aren’t as bitter as yellow or white onions. If you don’t have red onion, shallots should work well as a substitute.
- Cornichons – The secret ingredient! Chopped cornichons or dill pickles give each bite plenty of tang that pairs so nicely with the creamy horseradish and mayonnaise.
- Fresh dill and chives – Because it wouldn’t be a dill pickle potato salad without fresh dill and chives.
How to make creamy potato salad
- Cook the potatoes: Add the potatoes to a pot of salted water and bring it to a boil. When they’re tender, drain the water and leave them to cool slightly.
- Make the dressing: Mix the mayo, mustard, and horseradish together in a bowl.
- Prep the potatoes: Cut the cooled potatoes into quarters and place them in a large bowl. Pour the dressing over top and mix.
- Assemble the salad: Add the red onion, cornichons, dill, and herbs to the potatoes and toss to combine. Check the seasonings and add more dressing, salt, or herbs if needed.
- Chill, then serve: The salad needs to chill in the fridge for at least 1 hour or up to 2 days before serving. Scoop into bowls or serve on the side of a baked egg tart for brunch and enjoy!
Tips and substitutions
- Add more to this salad! Chopped celery, chopped raw bell peppers, capers, sliced radishes would all be nice additions to this potato salad.
- To tone down the flavor from the red onions, you can let the chopped onions sit in a bowl of cold water for 10 minutes.
- To make it ahead of time, prepare the potato salad and keep it in a sealed container in the fridge for up to 2 days before serving.
More potluck-ready recipes
You’ll never show up empty handed at the picnic or potluck again thanks to these easy recipes:
If you try this recipe for Creamy and Easy Potato Salad with Pickles, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Creamy and Easy Potato Salad with Pickles
- 2 lbs mini potatoes, boiled and cut in half, (I prefer to use mini yukon golds or a mix of colors)
- ⅓ cup mayonnaise
- 1 ½ tbsp Dijon mustard
- 1 ½ tbsp creamy horseradish
- ½ small red onion, finely chopped
- 1 cup cornichons, or dill pickles, chopped
- ¼ cup fresh dill, finely chopped
- ¼ cup chives, finely chopped
- sea salt, to taste
- Place the potatoes in a pot and cover them with cold salted water. Cover with a lid and place the saucepan on the stove over medium-high heat and bring to a boil. Once boiling, remove the lid and lower the heat to a simmer. Cook until the potatoes are just tender, about 12-14 minutes. Drain the potatoes and allow them to cool slightly.
- While the potatoes are cooking, make the dressing. In a bowl, combine the mayo, mustard, and horseradish. Set aside.
- Once the potatoes are cool enough to handle, cut them into quarters and transfer them to a large bowl. Pour the dressing over the potatoes and mix well to combine.
- Add the red onion, chopped cornichons or pickles, chopped dill, and chopped green onions to the bowl with the potatoes. Toss to combine. Taste to check for seasonings and salt, and adjust to your preference.
- This potato salad needs to sit for at least 1 hour to develop flavor. Cover and let it sit in the refrigerator for at least an hour before serving, and up to 2 days total.