Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/2 lb small yellow or red potatoes, cut into 3/4-inch chunks
- 2 tsp kosher salt (for the potato cooking water)
- 1 cup chopped dill pickles
- 1/2 cup + 2 tbsp dill pickle brine, divided
- 2 celery stalks, finely diced
- 1/3 cup finely diced red onion
- 1/2 cup finely chopped fresh dill, divided
- 1 cup raw cashews
- 3 tbsp apple cider vinegar
- 2 tbsp Dijon mustard
- 1/2 cup cool water, plus more as needed
- 2 tbsp extra-virgin olive oil (optional but recommended)
- 1 tsp sugar or maple syrup
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp fine sea salt, plus more to taste
- 1/2 tsp freshly ground black pepper
Do This
- 1. Soak 1 cup raw cashews in boiling water for 20–30 minutes, then drain.
- 2. Place 2 1/2 lb potatoes in a pot of cold water, add 2 tsp kosher salt, bring to a boil, and simmer until just tender, 8–12 minutes. Drain, then toss warm potatoes with 2 tbsp pickle brine and let cool.
- 3. Blend soaked cashews with 1/2 cup pickle brine, 1/2 cup water, vinegar, Dijon, olive oil, about 2 tbsp dill, sugar, garlic powder, onion powder, salt, and pepper until completely smooth and creamy.
- 4. In a large bowl, combine cooled potatoes, 1 cup chopped pickles, celery, red onion, and remaining dill.
- 5. Pour about 2/3 of the dressing over the potato mixture and gently fold to coat, adding more dressing as needed until creamy but not soupy.
- 6. Chill at least 30 minutes. Before serving, taste and adjust seasoning, thin with a splash of water or brine if needed, garnish with extra dill and pickles, and serve cold or cool.
Why You’ll Love This Recipe
- All the nostalgic flavor of classic deli potato salad, with an extra-tangy dill pickle twist.
- Completely dairy-free and egg-free thanks to a silky cashew-based dressing.
- Wonderful contrast of textures: tender potatoes, crunchy pickles and celery, and fresh herbs.
- Perfect for picnics, barbecues, and make-ahead meal prep—it actually tastes better the next day.
Grocery List
- Produce: Small yellow or red potatoes, celery, red onion, fresh dill, optional fresh chives or parsley for garnish.
- Dairy: None needed (this recipe is naturally dairy-free; optional plain Greek yogurt or mayonnaise for a non-vegan variation).
- Pantry: Raw cashews, jar of dill pickles (with brine), apple cider vinegar, Dijon mustard, extra-virgin olive oil, kosher salt, fine sea salt, black pepper, sugar or maple syrup, garlic powder, onion powder, optional smoked paprika.
Full Ingredients
For the Potato Salad
- 2 1/2 pounds small yellow or red potatoes, scrubbed and cut into 3/4-inch chunks (peel if you prefer)
- 2 teaspoons kosher salt (for the potato cooking water)
- 1 cup chopped dill pickles (about 4 large spears)
- 2 tablespoons dill pickle brine (from the pickle jar; save additional brine for the dressing)
- 2 celery stalks, finely diced (about 1/2 cup)
- 1/3 cup finely diced red onion (about 1/4 small onion)
- 1/4 cup finely chopped fresh dill
For the Creamy Cashew Dill Pickle Dressing
- 1 cup raw cashews
- Boiling water for soaking the cashews (enough to cover them by 1 inch; this water is discarded)
- 1/2 cup dill pickle brine (from the pickle jar)
- 3 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1/2 cup cool water, plus more as needed to thin
- 2 tablespoons extra-virgin olive oil (optional but adds richness and silkiness)
- 2 tablespoons finely chopped fresh dill
- 1 teaspoon sugar, maple syrup, or agave nectar (to gently balance the tang)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
Optional Garnishes
- Extra chopped fresh dill
- Additional chopped dill pickles
- Freshly ground black pepper
- Pinch of smoked paprika or sweet paprika for color
- Finely sliced chives or parsley
Step-by-Step Instructions
Step 1: Soak the cashews and prep the vegetables
Place the 1 cup raw cashews in a heatproof bowl. Pour in enough boiling water to cover them by about 1 inch. Let the cashews soak for 20–30 minutes to soften. This is what makes the dressing ultra-creamy without any dairy.
While the cashews soak, scrub the 2 1/2 pounds of potatoes and cut them into roughly 3/4-inch chunks so they cook evenly. Finely dice the celery and red onion, chop the dill pickles, and finely chop the fresh dill. Keep the chopped vegetables and dill in the fridge if your kitchen is warm so they stay crisp.
Step 2: Cook the potatoes until just tender
Place the cut potatoes in a large pot and cover with cold water by about 1 inch. Add the 2 teaspoons kosher salt to the water. Starting the potatoes in cold water helps them cook evenly from the inside out, so they stay creamy instead of mealy.
Bring the pot to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 8–12 minutes, checking a few pieces starting at 8 minutes. The potatoes are done when you can slide a fork or the tip of a knife into a piece with very little resistance, but the potato still holds its shape and does not fall apart.
As soon as they are done, drain the potatoes in a colander.
Step 3: Season and cool the potatoes
While the potatoes are still warm, transfer them to a large shallow bowl or a rimmed baking sheet so they cool quickly. Sprinkle the potatoes evenly with the 2 tablespoons dill pickle brine.
Gently toss with a spatula or large spoon to coat the warm potatoes in the brine. This step seasons them from the inside and reinforces that dill pickle flavor. Let the potatoes sit and steam-dry until they are just barely warm or at room temperature, about 15–20 minutes. Stir once or twice during this time to help them cool and prevent sticking.
Step 4: Blend the creamy cashew dill pickle dressing
Drain and rinse the soaked cashews under cool water. Add them to a high-speed blender (or a powerful regular blender) along with:
- 1/2 cup dill pickle brine
- 3 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1/2 cup cool water
- 2 tablespoons extra-virgin olive oil (if using)
- 2 tablespoons chopped fresh dill
- 1 teaspoon sugar or maple syrup
- 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder
- 3/4 teaspoon fine sea salt and 1/2 teaspoon black pepper
Blend on high until the dressing is completely smooth and velvety, scraping down the sides as needed. This may take 1–2 minutes depending on your blender. If the dressing seems too thick to blend, add more water 1 tablespoon at a time until it reaches a thick but pourable consistency, similar to Greek yogurt.
Taste and adjust the seasoning: add more salt for savoriness, more pickle brine or vinegar for tang, or a tiny bit more sweetener if it tastes too sharp. Set aside.
Step 5: Combine the salad ingredients
Once the potatoes have cooled to just slightly warm or room temperature, transfer them to a large mixing bowl if they are not already in one. Add:
- The 1 cup chopped dill pickles
- The finely diced 2 celery stalks
- The 1/3 cup finely diced red onion
- The remaining 1/4 cup chopped fresh dill
You can reserve a small handful of pickles and dill for garnish if you like. Gently toss everything together so the vegetables and herbs are evenly distributed among the potatoes.
Step 6: Dress the salad
Pour about 2/3 of the cashew dill pickle dressing over the potato mixture. Using a broad spatula or large spoon, gently fold everything together, turning the potatoes over rather than stirring vigorously to avoid breaking them up too much.
Add more dressing a little at a time until the salad looks generously coated and creamy, but not soupy. Depending on how starchy your potatoes are and how thick your dressing is, you may not need all of the dressing. Any extra can be saved for dipping vegetables or drizzling over grain bowls.
Taste and adjust the seasoning: add salt, pepper, more chopped dill, or a splash of extra pickle brine if you want an extra tangy kick.
Step 7: Chill, garnish, and serve
Cover the bowl and chill the potato salad in the refrigerator for at least 30 minutes, and ideally 1–2 hours. This resting time allows the flavors to meld and the potatoes to absorb some of the dressing.
Right before serving, give the salad a gentle stir. If it seems too thick, loosen it with a spoonful of cool water or a bit more pickle brine. Taste one more time and adjust seasoning if needed.
Transfer to a serving bowl, then garnish with extra chopped dill, a few chopped pickles on top, a grind of black pepper, and a light sprinkle of paprika if using. Serve chilled or cool.
Pro Tips
- Start in cold, salted water. Adding potatoes to already-boiling water can cook the outside too fast. Starting in cold water and salting it well flavors the potatoes all the way through.
- Do not overcook the potatoes. Begin checking them early. Slightly under rather than over is better; the residual heat will finish cooking them as they rest.
- Let the potatoes dry a bit. Spreading them out to cool and steam-dry helps the creamy cashew dressing cling to them instead of sliding off.
- Blend the dressing until perfectly smooth. Grainy cashews can make the salad feel heavy. Take the extra minute to blend until the dressing is completely silky.
- Remember it thickens as it chills. Aim for a slightly looser consistency when you first mix it; the cashew base firms up in the fridge.
Variations
- Extra-protein version: Fold in one 15-ounce can of drained and rinsed chickpeas along with the potatoes for a heartier, more filling salad.
- Smoky pickle potato salad: Add 1/2–1 teaspoon smoked paprika to the dressing and stir in a few tablespoons of chopped pickled jalapeños for a gentle smoky heat.
- Non-vegan twist: Replace 1/2 cup of the cashew dressing with plain Greek yogurt or mayonnaise for a hybrid creamy, extra-tangy dressing.
Storage & Make-Ahead
Store leftover potato salad in an airtight container in the refrigerator for up to 3–4 days. The flavors actually improve by the next day. The salad may thicken as it sits; if it seems too dense when you pull it from the fridge, stir in a splash of water or a bit more pickle brine to loosen it.
For maximum freshness, you can make the cashew dressing up to 3 days ahead and keep it refrigerated in a jar, then cook the potatoes and assemble the salad the day you plan to serve. If you are making the full salad a day ahead for a gathering, consider holding back a little of the chopped fresh dill and red onion to fold in right before serving for a brighter, just-made taste.
Nutrition (per serving)
Approximate values per serving (1 of 6, as a side): about 360 calories, 19 g fat, 7 g protein, 42 g carbohydrates, 4 g fiber, and around 800–900 mg sodium (exact values will vary based on the brand of pickles, how much dressing you use, and your specific ingredients). This is a rough estimate intended for general guidance only.
