Dill Pickle Potato Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tangy summer potato salad loaded with dill pickles, pickle juice, and hard-boiled eggs in a creamy mayonnaise-sour cream dressing. It has plenty of zip and is perfect for summer gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 pounds red potatoes
- 2 tablespoons dill pickle juice
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 1/2 tablespoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon celery seed
- 1/4 teaspoon white pepper
- 1/2 cup finely chopped red onion
- 2 celery ribs, (diced)
- 4 hard-boiled eggs, (peeled and chopped)
- 3/4 cup chopped dill pickles
At a glance
PER SERVING · TIME 35M
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
- 20m
- Sodium
- 586mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 894mg
- Calcium
- 63mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 586MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.