Dill Pickle Potato Salad
This Dill Pickle Potato Salad is deliciously and loaded with crunchy dill pickles in a zesty dill pickle juice infused dressing! This potato salad makes dill pickles the star of the dish making a side that’s going to be the hit of any summer bbq!
Foto: Spend With Pennies
Ingredients
12 servings
- 3 pounds red potatoes
- 1 cup chopped dill pickles
- 1 ½ cups diced celery
- 6 hard boiled eggs (cooled and chopped, optional)
- 1 ¼ cup mayonnaise
- 3 tablespoons minced white onion
- 4 tablespoons dill pickle juice
- 1 tablespoon white vinegar
- 1 ½ tablespoons Dijon mustard
- 4 tablespoons chopped fresh dill
- salt and black pepper (to taste)
Steps
-
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.
-
Mix all dressing ingredients in a large bowl. Add remaining ingredients and toss well.
-
Refrigerate at least two hours before serving.
Nutrition Facts (per serving)
284
kkal
Protein
5g
(11%)
Carbs
19g
(43%)
Fat
20g
(46%)
Macronutrients
Calories28414% DV
Protein5g10% DV
Carbs19g6% DV
Fat20g31% DV
*DV = Daily Value based on a 2,000 calorie diet
Source: Spend With Pennies
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