Who doesn’t love potato salad? It’s the perfect deli style salad, that is always a crowd pleaser. But adding dill pickles to it gives it the perfect tangy crunch that sets it over the top.

This recipe is in collaboration with Grillo’s Pickles (@grillospickles), who let me tell y’all… make the BEST fucking pickles. And I’m not joking. Y’all know I take pickles very seriously in this house… but these are better than my homemade ones I swear. Perfectly tangy, crispy, and just fucking delicious, all made with super clean and minimal ingredients. I could literally bathe in the brine it’s so fucking good.

Cut your red potatoes into larger bite sized chunks (leaving the skin on), and place them into an empty pot. Fill with cold water, and add a decent amount of salt & some pickle brine, bring to a boil & cook until the potatoes are fork tender- about 15 minutes. Once they’re cooked, drain them, and allow them to cool completely (even overnight) before mixing them with anything else.

Once the potatoes are cooled, you can get the rest of the salad ready. In a bowl, mix together your vegan mayo, onion powder, pickle brine, white vinegar, dijon mustard, fresh dill, salt & pepper to taste until well combined. Then chop up your celery and dill pickles, and add them in with the dressing, along with the potatoes. Mix everything until well combined, taste & adjust seasonings if needed. Cover and place in the fridge for at least an hour or so before serving (overnight is ideal).

And that’s it! Literally couldn’t be easier and is soooo good. Just wanted to give a huge thanks to Grillo’s for collaborating with me on this recipe, there will be a bunch more coming out this week along with a giveaway, so make sure to stay tuned in to win a months supply of pickles & gear from them! As always, if you make this make sure to tag me @plvntfood / #plvntfood on Instagram. Love y’all with my cold little heart.

Dill Pickle Potato Salad

This VEGAN dill pickle potato salad is the perfect potluck food. Creamy, tangy, crunch, potato-y, and just… perfect.

Prep Time 10 minutes
Cook Time 20 minutes
Author PLVNTFOOD by Chef Brianna Gallo


  • 3 lbs red skinned potatoes
  • 1 1/4 cups dill pickles chopped
  • 1 1/2 cups diced celery


  • 1 1/4 cup vegan mayonnaise
  • 2 tbsp onion powder
  • 4 tbsp pickle juice
  • 1 tbsp white vinegar
  • 1 1/2 tbsp dijon mustard
  • 4 tbsp fresh dill minced
  • salt & pepper to taste


  1. Cut the potatoes and chop into bite sized pieces. Boil the potatoes until tender (approx. 15 minutes). Cool completely. Slightly mash a few of the potatoes.
  2. Mix all dressing ingredients in a large bowl. Add remaining ingredients and toss well.
  3. Refrigerate at least two hours before serving.

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