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Creamy Dill Potato Salad

A rich and creamy potato salad made with tahini, grainy mustard, pickles, and dill!

Course Side Dish
Cuisine Dairy-free, Paleo
Prep Time 10 minutes
Cook Time 20 minutes
Chill time 30 minutes
Total Time 30 minutes
Servings 4
Author Meghan Livingstone


  • 1.5 lbs baby potatoes
  • 1/4 cup olive oil
  • 1/2 cup diced dill pickles (use fermented pickles if possible!)
  • 4 tbsp tahini
  • 4 tbsp grainy or dijon mustard (I like grainy)
  • 3 tbsp pickle juice from jar (or use water)
  • 2 tbsp lemon juice (or juice of 1 large lemon)
  • 2 tsp dried dill
  • 1/2 tsp sea salt and black pepper


  1. Chop potatoes into large bite-sized pieces. You can easily halve or quarter your baby potatoes.

  2. Add potatoes and water to large pot and boil for about 20-25 minutes until fork-tender but not mushy. Be careful not to overcook.

  3. In small bowl, mix together tahini, olive oil, mustard, lemon juice, pickle juice, dill, salt and pepper, until creamy.

  4. Finely dice your pickles.

  5. Once potatoes are cooked, drain, transfer to bowl, and let cool.

  6. Add dressing and diced pickles to bowl with potatoes and toss well until evenly coated and mixed. Enjoy right away at room temperature, or place in refrigerator for 30-60 minutes to chill!

Recipe Notes

Store in refrigerator for up to 3 days.