Dill Pickle Potato Salad Recipe
Our creamy and delicious Dill Pickle Potato Salad is the perfect summer side dish that would make a great addition to any cookout!
Ingredients
- 10-12 baby red potatoes cut into bite-sized pieces
- 10 hard boiled eggs peeled and diced
- 1 1/2 - 2 cups dill pickles chopped
- 1 cup mayo
- 1/2 cup celery sliced
- 1/4 cup white onion diced
- 2-3 tablespoons pickle juice more, if desired
- 1/4 cup fresh dill chopped
- 1 tablespoon dijon mustard
- 1 teaspoon yellow mustard
- 1 teaspoon celery salt
- 1 teaspoon kosher salt more, if desired
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper
Instructions
- Boil Potatoes: Bring a large pot of water to a boil. Add potatoes and let simmer until soft, about 10-15 minutes. Drain potatoes and run under cold water to cool.
- Combine: Put the drained potatoes in a large bowl. Add the rest of the ingredients and mix to combine everything together. Recommend starting with 1 1/2 cups of chopped pickles and add more, up to 2 cups, if desired.
- Taste: Try a bite and make any seasoning adjustments, as needed.
- Serve: Enjoy immediately or store in an airtight container in the fridge for later!
Notes
- Whole30/Paleo: check the ingredients of the pickles, dijon mustard, & mayo to make sure they are compliant.
- Pickles: we have a homemade refrigerator dill pickles recipe, if you want to check them out!
- Meal Prep: option to make this potato salad recipe 1-2 days before serving, just store in an airtight container in the fridge.
Nutrition
Calories: 240kcal | Carbohydrates: 32g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 158mg | Sodium: 830mg | Potassium: 915mg | Fiber: 3g | Sugar: 4g | Vitamin A: 371IU | Vitamin C: 17mg | Calcium: 56mg | Iron: 2mg
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