A creamy, tangy potato salad loaded with hard-boiled eggs, celery, green onions, and dill pickles, dressed with mayonnaise and pickle juice for a refreshing side dish.
Nutrition
High in calories and fat from mayonnaise and eggs, with moderate protein and carbohydrates from potatoes, offering some vitamins and minerals but elevated sodium.
| Calories | 385 kcal |
| Energy | 1610 kJ |
| Protein | 5 g |
| Total Fat | 29 g |
| Saturated Fat | 5 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 17 g |
| Monounsaturated Fat | 7 g |
| Cholesterol | 115 mg |
| Carbohydrate | 20 g |
| Sugars | 3 g |
| Dietary Fibre | 2 g |
| Sodium | 480 mg |
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
Dill Pickle Potato Salad
Taste of Home (Sharon Lehman, RDN)
10
servings
0
per serve
0
minutes
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Ingredients
Equipment
Small bowl
Colander or strainer
Knife
Cutting board
Large bowl
Peeler
Dutch oven or large kettle
Instructions
Place the potatoes in a Dutch oven or large kettle and add enough cool water to cover them. Bring the water to a boil. Reduce the heat, then cover the pot and simmer the potatoes until they're tender, 20 to 30 minutes. Drain the water and let the potatoes cool. Remember to salt the cooking water; it'll season the spuds from the inside out. The potatoes will firm up and become easier to handle as they cool, making them less likely to fall apart in the following steps.
Peel the potatoes, then cut them into bite-sized cubes. Place the cubed potatoes in a large bowl. Add the chopped hard-boiled eggs, celery, green onions and dill pickles.
In a small bowl, combine the mayonnaise with pickle juice, mustard, celery seed, salt and pepper until they're blended.
Pour the dressing over the potato mixture and mix well to coat the potatoes. Cover the potato salad or transfer it to an airtight storage container and refrigerate it for at least four hours. If desired, serve the dill pickle potato salad in a lettuce-lined bowl and garnish it with extra dill pickle slices. The tanginess from the pickle juice and mustard loses its punch over time. If you're preparing dill pickle potato salad more than a few hours in advance, refresh the flavor by stirring in an extra splash of pickle juice or a teaspoon of mustard just before serving it.
Dill Pickle Potato Salad
Taste of Home (Sharon Lehman, RDN)
10
servings
0
per serve
0
minutes
A creamy, tangy potato salad loaded with hard-boiled eggs, celery, green onions, and dill pickles, dressed with mayonnaise and pickle juice for a refreshing side dish.
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Ingredients
Equipment
Small bowl
Colander or strainer
Knife
Cutting board
Large bowl
Peeler
Dutch oven or large kettle
Instructions
Place the potatoes in a Dutch oven or large kettle and add enough cool water to cover them. Bring the water to a boil. Reduce the heat, then cover the pot and simmer the potatoes until they're tender, 20 to 30 minutes. Drain the water and let the potatoes cool. Remember to salt the cooking water; it'll season the spuds from the inside out. The potatoes will firm up and become easier to handle as they cool, making them less likely to fall apart in the following steps.
Peel the potatoes, then cut them into bite-sized cubes. Place the cubed potatoes in a large bowl. Add the chopped hard-boiled eggs, celery, green onions and dill pickles.
In a small bowl, combine the mayonnaise with pickle juice, mustard, celery seed, salt and pepper until they're blended.
Pour the dressing over the potato mixture and mix well to coat the potatoes. Cover the potato salad or transfer it to an airtight storage container and refrigerate it for at least four hours. If desired, serve the dill pickle potato salad in a lettuce-lined bowl and garnish it with extra dill pickle slices. The tanginess from the pickle juice and mustard loses its punch over time. If you're preparing dill pickle potato salad more than a few hours in advance, refresh the flavor by stirring in an extra splash of pickle juice or a teaspoon of mustard just before serving it.
Nutrition
High in calories and fat from mayonnaise and eggs, with moderate protein and carbohydrates from potatoes, offering some vitamins and minerals but elevated sodium.
| Calories | 385 kcal |
| Energy | 1610 kJ |
| Protein | 5 g |
| Total Fat | 29 g |
| Saturated Fat | 5 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 17 g |
| Monounsaturated Fat | 7 g |
| Cholesterol | 115 mg |
| Carbohydrate | 20 g |
| Sugars | 3 g |
| Dietary Fibre | 2 g |
| Sodium | 480 mg |
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
