Spend with Pennies · by Holly Nilsson★ 5.0 (37)
Dill Pickle Potato Salad
NUTRITION · PER SERVING30M COOK
CAL 12%·PRO 5%
CARBS 19G32% OF CAL
2G FIBER15G OTHER2G TOTAL SUGAR
FAT 17G65% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tangy potato salad loaded with dill pickles in a creamy dressing. The pickles shine in this version, making it a standout BBQ side dish.
sideamericansaladeggsdairy freegluten freevegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 pounds red potatoes
- 1 cup chopped dill pickles
- 1 ½ cups diced celery
- 6 hard boiled eggs (cooled and chopped, optional)
- 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)
At a glance
PER SERVING · TIME 30M
CAL 12%·PRO 5%
CARBS 19G32% OF CAL
2G FIBER15G OTHER2G TOTAL SUGAR
FAT 17G65% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 406mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 576mg
- Calcium
- 28mg
- Iron
- 0.96mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 406MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.