Buns in My Oven · by Karly Campbell★ 4.3 (3)
Dill Pickle Potato Salad
NUTRITION · PER SERVING150M COOK
CAL 13%·PRO 10%
CARBS 21G31% OF CAL
2G FIBER18G OTHER1G TOTAL SUGAR
FAT 19G64% OF CAL
3G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy potato salad loaded with both chopped and sliced dill pickles for bold pickle flavor in every bite. Great alongside grilled meats.
sideamericansaladdairy freegluten freevegetarian
View the full recipe on Buns in My Oven →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 pounds Yukon Gold potatoes
- ½ cup dill pickle juice (divided)
- 4 hard boiled eggs (chopped)
- 1 cup dill pickles (sliced & chopped see notes)
- ½ cup finely diced sweet onion (optional)
- 1 ¼ cups mayonnaise
- 2 teaspoons yellow mustard
- 3 tablespoons chopped fresh dill
- ½ teaspoon celery seed
- Salt and pepper (to taste)
At a glance
PER SERVING · TIME 150M
CAL 13%·PRO 10%
CARBS 21G31% OF CAL
2G FIBER18G OTHER1G TOTAL SUGAR
FAT 19G64% OF CAL
3G SAT16G 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
- 392mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 526mg
- Calcium
- 39mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 392MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.