How To Make Dill Pickle Potato Salad
Enjoy a crunchy and refreshing bite of our creamy potato salad! It’s got the tanginess from the pickles, and takes only 30 minutes to make.
Preparation: 15 minutes
Cooking: 15 minutes
Chill Time: 2 hours
Total: 2 hours 30 minutes
Serves:
Ingredients
- 3lbred potatoes
- 1cupdill pickles,sliced, chopped
- 1½cupscelery,diced
- 6hard boiled eggs,cooled and chopped, optional
For Dressing:
- 1¼cupmayonnaise
- 3tbspwhite onion,minced
- 4tbsppickle juice
- 1tbspwhite vinegar
- 1½tbspdijon mustard
- 4tbspfresh dill,minced
- salt and pepper,to taste
Instructions
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Cut the potatoes, then chop them into bite sized pieces.
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Boil the potatoes for 15 minutes until tender.
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Allow the potatoes to cool completely.
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Slightly mash a few of the potatoes in a bowl. Set aside.
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Mix the mayonnaise, onion, pickle juice, vinegar, mustard, dill, salt, and pepper in a large bowl.
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Add the potatoes, dill pickles, celery, and hard boiled eggs. Toss well to combine.
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Refrigerate at least 2 hours.
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Serve, and enjoy!
Nutrition
- Calories: 284.35kcal
- Fat: 20.96g
- Saturated Fat: 3.49g
- Trans Fat: 0.00g
- Monounsaturated Fat: 5.52g
- Polyunsaturated Fat: 11.51g
- Carbohydrates: 19.66g
- Fiber: 2.53g
- Sugar: 2.12g
- Protein: 4.98g
- Cholesterol: 83.98mg
- Sodium: 440.54mg
- Calcium: 38.60mg
- Potassium: 604.65mg
- Iron: 1.23mg
- Vitamin A: 34.32µg
- Vitamin C: 10.79mg
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