Simply Scratch · by Laurie McNamara★ 5.0 (2)
Dill Pickle Potato Salad
NUTRITION · PER SERVING35M COOK
CAL 11%·PRO 15%
CARBS 23G41% OF CAL
3G FIBER17G OTHER3G TOTAL SUGAR
FAT 12G46% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Boiled potatoes tossed with dill pickles, green onions, and a light yogurt dressing, topped with hard-boiled eggs. A tangy, fresh summer side.
sideamericansalad🍲 stockpotgluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 10- 3 pounds baby white potatoes
- 1/2 cup plain nonfat greek yogurt
- 1/2 cup mayonnaise
- 2 tablespoons buttermilk
- 2 tablespoons dill pickle juice
- 1 bunch green onions (sliced)
- 1 cup dill pickles (sliced petite or snacker size )
- kosher salt (to taste)
- black pepper (freshly ground to taste)
- 6 hard boiled eggs (quartered)
- dill (chopped for garnish)
At a glance
PER SERVING · TIME 35M
CAL 11%·PRO 15%
CARBS 23G41% OF CAL
3G FIBER17G OTHER3G TOTAL SUGAR
FAT 12G46% OF CAL
2G SAT9G 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
- 10m
- Cook
- 25m
- Sodium
- 427mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 634mg
- Calcium
- 51mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 427MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.