Barefeet in the Kitchen · by Mary Younkin
Pickle Potato Salad
NUTRITION · PER SERVING25M COOK
CAL 16%·PRO 17%
CARBS 32G38% OF CAL
3G FIBER27G OTHER2G TOTAL SUGAR
FAT 19G53% OF CAL
4G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bold dill pickle potato salad loaded with pickles, pickle relish, and hard-boiled eggs. Tangy and crunchy, a standout cookout side dish.
sideamericansaladeggs🍲 stockpotdairy freegluten freevegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 lbs Yukon Gold potatoes, cut into 1/2-3/4 inch pieces
- ¾ cup mayonnaise
- ¼ cup dill pickle relish
- ½ tsp dried dill (adjust to taste)
- ½ tsp kosher salt (adjust to taste)
- ½ tsp freshly ground black pepper (adjust to taste)
- 6 baby dill pickles (sliced thin)
- 4-8 hard-boiled eggs (roughly chopped (see note below))
- 4 green onions, sliced thin
- 1 teaspoon fresh dill (OPTIONAL)
At a glance
PER SERVING · TIME 25M
CAL 16%·PRO 17%
CARBS 32G38% OF CAL
3G FIBER27G OTHER2G TOTAL SUGAR
FAT 19G53% OF CAL
4G 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
- 10m
- Cook
- 15m
- Sodium
- 452mg
- 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
- 809mg
- Calcium
- 58mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 452MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.