Potato salad doesn’t have to be boring, especially when you can add a tangy twist with pickles! Here are 10 delightful pickle potato salad recipes, each under 250 calories, perfect for light meals or a side dish at your next gathering. These recipes serve up flavor without the guilt, making them an easy go-to for anyone looking to enjoy a tasty and healthier option.
Classic Pickle Potato Salad: Potatoes, Pickles, Mayonnaise.

This Classic Pickle Potato Salad is a delightful mix of creamy and tangy flavors. The combination of tender potatoes with crunchy pickles creates a satisfying bite every time. This dish is not only simple to make but also perfect for gatherings or a quick weekday side.
Whether you’re enjoying a picnic or a barbecue, this potato salad is sure to be a hit. It brings together the earthiness of dill potatoes and the zing from the pickles, making it a refreshing choice. Plus, it can easily fit within a healthy eating plan while still being delicious!
Ingredients
- 2 pounds potatoes, peeled and diced
- 1 cup dill pickles, chopped
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, diced
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- Salt and pepper to taste
Instructions
- Boil the Potatoes: In a large pot, add diced potatoes and cover with water. Bring to a boil and cook until fork-tender, about 10-15 minutes. Drain and let cool.
- Mix the Dressing: In a bowl, combine mayonnaise, Dijon mustard, salt, pepper, and dill. Stir until smooth.
- Combine Ingredients: In a large mixing bowl, add cooled potatoes, chopped pickles, red onion, and celery. Pour the dressing over the mixture and gently fold until everything is well coated.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least an hour before serving to let the flavors meld.
- Serve: Enjoy this classic dish as a side at your next gathering or picnic!
Dill Pickle Potato Salad: Potatoes, Dill Pickles, Sour Cream.

Dill Pickle Potato Salad is a delightful twist on the classic potato salad. The combination of tender potatoes and crunchy dill pickles gives it a refreshing taste that’s perfect for any occasion. With a creamy texture from the sour cream, this salad is both satisfying and light, making it an ideal choice for those looking for a healthy side dish or appetizer salad.
This potato salad recipe is easy to make and can be thrown together in a matter of minutes. Whether you’re hosting a barbecue, picnic, or just looking for a quick lunch, Dill Pickle Potato Salad is sure to please everyone at the table!
Ingredients
- 4 cups diced potatoes
- 1 cup dill pickles, chopped
- 1 cup sour cream
- 2 tablespoons dill weed
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the Potatoes: In a large pot, boil water and add the diced potatoes. Cook until fork-tender, about 10-15 minutes. Drain and let cool.
- Mix the Ingredients: In a large bowl, combine the cooled potatoes, chopped dill pickles, sour cream, dill weed, Dijon mustard, salt, and pepper. Stir until well mixed.
- Chill and Serve: Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled and enjoy!
Spicy Pickle Potato Salad: Potatoes, Spicy Pickles, Mustard.

This Spicy Pickle Potato Salad is a zesty take on the classic dish, perfect for anyone looking to add a little kick to their meal. The tangy flavor of spicy pickles along with the sharpness of mustard gives this salad a vibrant taste that’s both refreshing and satisfying. It’s an easy recipe, making it a great choice for potlucks or casual get-togethers.
Combining tender potatoes with spicy pickles creates a delightful contrast that pairs wonderfully with grilled meats or can be enjoyed on its own as a satisfying side dish. It’s low in calories but packed with flavor, making it one of the best potato salad recipes you can whip up in no time!
Ingredients
- 4 cups diced potatoes (cooked and cooled)
- 1 cup spicy pickles, diced
- 3 tablespoons Dijon mustard
- 1/4 cup Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh dill, for garnish
Instructions
- In a large bowl, combine the cooked and cooled potatoes with the diced spicy pickles.
- In a separate bowl, mix together the Dijon mustard, Greek yogurt, apple cider vinegar, garlic powder, salt, and pepper until smooth.
- Pour the dressing over the potato mixture and gently fold until well combined.
- Adjust seasoning if needed, and garnish with fresh dill before serving.
- Chill for at least 30 minutes in the refrigerator to allow the flavors to meld before serving.
Creamy Pickle Potato Salad: Potatoes, Pickles, Greek Yogurt.

This creamy pickle potato salad is a delightful twist on the classic recipe. With tender potatoes, crunchy pickles, and a tangy dressing made from Greek yogurt, it offers a refreshing and satisfying flavor that everyone will love. It’s simple to prepare and perfect for picnics or BBQs, making it a go-to side dish for any occasion.
The combination of dill pickles and Greek yogurt not only adds a rich creaminess but also keeps the dish light and healthy. Plus, it’s under 250 calories per serving, so you can indulge without any guilt. Serve it chilled for the best taste, and enjoy every bite of this delicious potato salad!
Ingredients
- 2 cups diced potatoes (about 3 medium potatoes)
- 1 cup diced dill pickles
- 1/2 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
- Optional: 1/4 cup chopped red onion
Instructions
- Boil the Potatoes: In a pot of salted boiling water, cook the diced potatoes until fork-tender, about 10-12 minutes. Drain and let cool.
- Prepare the Dressing: In a large bowl, combine the Greek yogurt, Dijon mustard, apple cider vinegar, fresh dill, salt, and pepper. Mix until smooth.
- Combine Ingredients: Add the cooled potatoes and diced pickles to the dressing. If using, also add the chopped red onion. Gently fold everything together until well coated.
- Chill: Cover the potato salad and refrigerate for at least 30 minutes to let the flavors meld.
- Serve: Give the salad a good stir before serving. Enjoy your creamy pickle potato salad!
Sweet And Tangy Pickle Potato Salad: Potatoes, Sweet Pickles, Mayo.

This Sweet and Tangy Pickle Potato Salad is a delightful mix of creamy and crunchy textures. Combining tender potatoes with sweet pickles creates a deliciously balanced flavor that’s hard to resist. Perfect for barbecues or as a side dish, it’s simple to whip up and sure to please everyone at the table.
The rich mayonnaise dressing adds a creamy touch, while the sweet pickles bring a pop of flavor that makes this dish stand out. Whether you’re enjoying a summer picnic or just a casual dinner, this potato salad is a great addition to any meal.
Ingredients
- 2 cups diced potatoes (cooked and cooled)
- 1/2 cup sweet pickles, chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup chopped green onions
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked and cooled potatoes with the chopped sweet pickles.
- Add the mayonnaise and Dijon mustard, and mix until everything is well coated.
- Stir in the chopped green onions, and season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.
Garlic Pickle Potato Salad: Potatoes, Garlic Pickles, Mustard.

This Garlic Pickle Potato Salad is a delightful twist on traditional potato salads, blending the creamy texture of potatoes with the tangy crunch of garlic pickles. The addition of mustard gives it a zesty kick that makes each bite exciting. Perfect as a side dish or a light meal, this salad is both simple to make and bursting with flavor.
Using just a few ingredients, this recipe comes together quickly, making it an ideal choice for busy days. At under 250 calories per serving, it’s a healthy and satisfying option that everyone will love. Plus, it’s a fantastic way to incorporate the classic taste of dill pickles into your gatherings!
Ingredients
- 4 cups diced potatoes
- 1 cup garlic pickles, diced
- 2 tablespoons Dijon mustard
- 1/4 cup plain Greek yogurt
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Instructions
- Boil the Potatoes: In a large pot, cover the diced potatoes with water and bring to a boil. Cook until tender, about 10-15 minutes. Drain and let cool.
- Prepare the Dressing: In a large bowl, mix together the Dijon mustard, Greek yogurt, fresh dill, salt, and pepper until well combined.
- Combine Ingredients: Add the cooled potatoes and diced garlic pickles to the dressing, gently mixing until everything is evenly coated.
- Chill: Cover the potato salad and refrigerate for at least 30 minutes before serving to let the flavors meld.
- Serve: Enjoy your Garlic Pickle Potato Salad as a refreshing side dish or a light meal!
Bacon Pickle Potato Salad: Potatoes, Pickles, Crispy Bacon Bits.

This Bacon Pickle Potato Salad is a delightful twist on traditional potato salad. With the crunch of crispy bacon bits and the tang of pickles, it offers a flavor-packed experience that’s both comforting and refreshing. Easy to whip up, this potato salad is perfect for barbecues, picnics, or a simple family dinner.
The combination of creamy potatoes, zesty pickles, and savory bacon creates a dish that’s sure to please everyone at the table. Plus, it fits right in with those searching for a healthy potato salad option without sacrificing taste!
Ingredients
- 4 medium potatoes, cooked and diced
- 1 cup dill pickles, chopped
- 1/2 cup crispy bacon bits
- 1/2 cup Greek yogurt or light mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Boil the potatoes until tender, about 15-20 minutes. Drain and let cool before dicing.
- In a large bowl, combine the diced potatoes, chopped dill pickles, and crispy bacon bits.
- In a separate bowl, mix together the Greek yogurt, Dijon mustard, apple cider vinegar, salt, and pepper.
- Pour the dressing over the potato mixture and gently stir until well combined.
- Garnish with chopped green onions and serve chilled.
Loaded Pickle Potato Salad: Potatoes, Pickles, Shredded Cheese.

Loaded Pickle Potato Salad is a delightful mix of flavors and textures that brings a refreshing twist to the classic potato salad. The combination of tender potatoes, crunchy pickles, and creamy shredded cheese creates a dish that is both satisfying and light, making it perfect for any occasion. With just a few simple ingredients, this recipe is easy to whip up and promises to be a hit at your next gathering.
Whether you’re enjoying it as a side dish at a barbecue or as a light lunch, this Potato Salad with Pickles offers a zesty flavor that will keep you coming back for more. The tangy dill pickles enhance the taste of the potatoes, while the shredded cheese adds a rich creaminess. Plus, this recipe fits well under 250 calories per serving, making it a guilt-free choice!
Ingredients
- 4 cups diced boiled potatoes
- 1 cup dill pickles, chopped
- 1 cup shredded cheese (cheddar works great)
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine the diced boiled potatoes, chopped dill pickles, and shredded cheese.
- In a separate bowl, mix together the Greek yogurt, mayonnaise, Dijon mustard, garlic powder, salt, and pepper until well combined.
- Pour the dressing over the potato mixture and gently stir to coat everything evenly.
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled, garnished with additional pickles or fresh herbs if desired.
Herb-Infused Pickle Potato Salad: Potatoes, Pickles, Fresh Parsley.

This Herb-Infused Pickle Potato Salad is a fresh twist on a classic dish. With tender potatoes, crunchy pickles, and a pop of vibrant parsley, this salad is both zesty and satisfying. It’s perfect as a side dish or a light appetizer, and the best part? It’s simple to whip together!
The combination of dill and pickles gives this salad a delightful tang, making it a standout option for any gathering. It’s a healthier take, easily fitting into your calorie-conscious meals while still delivering on flavor. Whether you’re hosting a picnic or just looking for a quick meal, this pickle potato salad is sure to please!
Ingredients
- 2 cups diced potatoes
- 1/2 cup dill pickles, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water until tender, about 10-15 minutes. Drain and let cool.
- In a large bowl, mix the Greek yogurt, Dijon mustard, apple cider vinegar, salt, and pepper.
- Add the cooled potatoes, dill pickles, and parsley to the bowl. Gently toss until everything is well coated.
- Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.
- Serve cold, garnished with extra parsley if desired.
Red Onion Pickle Potato Salad: Potatoes, Pickles, Red Onions.

This Red Onion Pickle Potato Salad offers a delightful twist on a classic dish. With its crunchy texture and tangy flavors, it’s a simple and satisfying salad that can be enjoyed as a side or a light meal. The combination of tender potatoes, tart pickles, and sharp red onions creates a refreshing taste that pairs well with various main courses.
Making this potato salad is a breeze. Just boil the potatoes, mix in the pickles and red onions, and toss everything with a light dressing. It’s the kind of dish that everyone will love, and it clocks in under 250 calories, making it a healthier option for your gatherings. Whether you’re looking for a quick appetizer salad or a side for a barbecue, this recipe fits the bill!
Ingredients
- 2 cups diced potatoes
- 1/2 cup diced pickles
- 1/4 cup sliced red onions
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Boil the potatoes until tender, about 10-15 minutes. Drain and let cool.
- In a large bowl, combine the cooked potatoes, pickles, and red onions.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
- Pour the dressing over the potato mixture and toss gently to combine.
- Garnish with fresh parsley and serve chilled or at room temperature.
