Dill Pickle Potato Salad
This Dill Pickle Potato Salad is made with garlicky dill pickles and it’s juices, egg, russet potatoes, mayonnaise, plain yogurt, dijon mustard and fresh dill.
Let me tell you, this recipe is a sure WINNER!
This salad can be thrown together in no time at all.
I brought this to a potluck recently and obviously did not make enough to feed the 10 people there.
It was gone in no time at all, so if you’re wanting to prepare this for a group of 10 or more double it up, it’s easy to do so anyway.
Wanting to serve a larger crowd? Simply double up the ingredients!
To make this vegetarian omit the mayo and eggs and use a vegetarian mayo.
Personally I like using Hellman’s mayo, it’s my favorite!
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it!Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
While your potatoes are cooking, mix your mayo and dressing ingredient together then place in the fridge. Wash and peel your potatoes. Chop them into bite size pieces and place them in a pot covered with water, boil till fork tender. Once cooked, allow them to cool down in cold water. Now chop your pickles, celery, green onions into small pieces and set aside. Once your potatoes are completely cooled down, add them to a large bowl. And then place all your ingredients from bowl 1 into the large bowl and combine till your potatoes are coated. Add in your remaining ingredients and mix till combined. Garnish with green onions and chill in the fridge 1 hour before serving.
Dill Pickle Potato Salad
Ingredients
Instructions
TO MAKE THE DILL PICKLE POTATO SALAD:
Nutrition Information:
Yield: 10
Serving Size: 1
Amount Per Serving:
Calories: 272Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 118mgSodium: 560mgCarbohydrates: 31gFiber: 3gSugar: 5gProtein: 8g
