Dill Pickle Potato Salad
A creamy, tangy potato salad with dill pickles, eggs, and fresh vegetables, perfect for picnics, potlucks, or family gatherings with vibrant flavors and satisfying textures.
Ingredients
Instructions
- Place potatoes in a Dutch oven and cover with water.
- Bring to a boil.
- Reduce heat; cover and simmer for 20 to 30 minutes or until tender.
- Drain and cool.
- Peel and cube potatoes; place in a large bowl.
- Add the chopped eggs, celery, green onions, and chopped pickles to the potatoes.
- In a small bowl, combine the mayonnaise, dill pickle juice, prepared mustard, celery seed, salt, and pepper.
- Pour the dressing over the potato mixture and mix well.
- Cover and refrigerate for at least 4 hours before serving.
- Serve in a lettuce-lined bowl if desired.
Nutrition & Diet Analysis (per serving)
449
kcal
22% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).