Dill Pickle Potato Salad

User Reviews

4.7

27 reviews
Excellent
  • Prep Time

    20 mins

  • Cook Time

    20 mins

  • Total Time

    35 mins

  • Servings

    6

  • Calories

    321 kcal

  • Course

    Side Dish

  • Cuisine

    American

Dill Pickle Potato Salad

Creamy dill pickle potato salad with yellow potatoes, eggs, pickles and fresh dill. This easy picnic salad recipe comes together quickly.

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Ingredients

Servings
  • 1 1/2 pounds baby yellow potatoes or Yukon Gold potatoes
  • 3 large eggs
  • 3/4 cup mayonnaise
  • 3 tablespoons fresh dill freshly snipped
  • 2 tablespoons cider vinegar
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon ground black pepper
  • 3 baby dill pickles diced
  • 1 tablespoon fresh dill for garnishing
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Instructions

  1. Fill a large pot with water, then bring to a boil over medium high heat.
  2. While the water is heating, wash the potatoes, then cut them in half to be bite size pieces. (I used baby potatoes so they only needed cut once. Cut more if the potatoes are bigger so that each piece is bite-size.) 1 1/2 pounds baby yellow potatoes
  3. Add the potatoes and the 3 eggs to the boiling water. Allow the potatoes to boil for 10-15 minutes or until the potatoes are fork tender. 3 large eggs
  4. Drain off the water and rinse the potatoes and eggs with cold water. Then drain again and set aside.
  5. In a small bowl, mix together the mayo, fresh dill, vinegar, sugar and pepper. Mix well. 3/4 cup mayonnaise, 3 tablespoons fresh dill, 2 tablespoons cider vinegar, 1 teaspoon granulated sugar, 1/4 teaspoon ground black pepper
  6. Peel the shell off the eggs and dice the hard boiled eggs. Add the cooked, cooled potatoes and chopped eggs in a serving bowl.
  7. Then add the dressing and diced pickles. Mix well. Garnish with fresh dill. 3 baby dill pickles, 1 tablespoon fresh dill
  8. Cover and refrigerate for at least 2 hours until serving. Serve cold.

Notes

  • Store any leftovers in an airtight container in the fridge for up to 4 days.
  • The calories shown are based on the recipe serving 6, with 1 serving being 1/6 of the salad. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
  • Use dill pickle juice in place of the vinegar if you prefer.
  • Store any leftovers in an airtight container in the fridge for up to 4 days.
  • Refer to the article above for more tips and tricks.

Nutrition Information

Show Details
Calories 321kcal (16%) Carbohydrates 22g (7%) Protein 6g (12%) Fat 24g (37%) Saturated Fat 4g (20%) Polyunsaturated Fat 13g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 105mg (35%) Sodium 483mg (20%) Potassium 561mg (16%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 236IU (5%) Vitamin C 23mg (26%) Calcium 49mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 321 kcal

% Daily Value*

Calories 321kcal 16%
Carbohydrates 22g 7%
Protein 6g 12%
Fat 24g 37%
Saturated Fat 4g 20%
Polyunsaturated Fat 13g 76%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 105mg 35%
Sodium 483mg 20%
Potassium 561mg 12%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 236IU 5%
Vitamin C 23mg 26%
Calcium 49mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

Genuine Reviews

User Reviews

Overall Rating

4.7

27 reviews
Excellent

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