5.0 from 96 votes
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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 12 servings
Calories: 284 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 3 pounds red potatoes
- 1 cup chopped dill pickles
- 1 ½ cups diced celery
- 6 hard boiled eggs cooled and chopped, optional
Dressing
- 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
Instructions
- 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.
Cup of Yum
Nutrition Information
Serving
0.5cup
Calories
284
(14%)
Carbohydrates
19g
(6%)
Protein
5g
(10%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Cholesterol
103mg
(34%)
Sodium
409mg
(17%)
Potassium
599mg
(17%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
240IU
(5%)
Vitamin C
10.6mg
(12%)
Calcium
37mg
(4%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 284
% Daily Value*
| Serving | 0.5cup | |
| Calories | 284 | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 103mg | 34% |
| Sodium | 409mg | 17% |
| Potassium | 599mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 10.6mg | 12% |
| Calcium | 37mg | 4% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.