Potato Salad With Pickles, Capers & Dill
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Cooked & Loved · by Irena Macri★ 5.0 (6)

Potato Salad With Pickles, Capers & Dill

NUTRITION · PER SERVING40M COOK
CAL 16%·PRO 12%
CARBS 25G31% OF CAL
4G FIBER0G ADDED0G INTRINSIC17G OTHER5G TOTAL SUGAR
FAT 23G62% OF CAL
6G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A tangy potato salad with pickles, capers, crispy bacon, and dill in a creamy dressing. A flavorful side dish for BBQs, picnics, and gatherings.

sideamericansaladporkgluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 2.2 lbs baby white potatoes (or red potatoes, cut in halves (1 kilogram))
  • 6 oz bacon (rashers or middle bacon, diced (170 grams))
  • ⅓ cup baby capers (drained and rinsed (about ⅓ to ½ cup of capers), about 3 oz or 90 grams)
  • 1 medium green apple (peeled and diced into small cubes)
  • 1 medium Lebanese cucumber (diced small (about 1 cup when diced))
  • 1 cup gherkins (or dill pickle, 4-5 small gherkins, diced)
  • 2 spring onions (diced (scallions))
  • 2 tablespoons chopped dill
  • ½ cup + 1 tablespoon mayonnaise
  • ½ cup sour cream (can be light/low-fat or Greek yogurt)
  • ½ teaspoon black pepper
  • 1 teaspoon Dijon (or yellow mustard)
  • Extra salt to taste once mixing the salad
PREP
25M
SODIUM
788MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.