Dill Pickle Potato Salad | Recipes

Dill Pickle Potato Salad

Recipe - Frankston #713

2021_March_April_CC_Dill_Pickle_HR 600x360.jpg

Dill Pickle Potato Salad

Servings6

Cook Time40 Minutes

Calories260

Ingredients

2 lbs red potatoes, quartered

1/4 cup pickle brine

2 Tbs Bragg® Apple Cider Vinegar

1/2 tsp salt

2 hard-boiled eggs, finely chopped

1/2 cup dill pickles, finely chopped

2 tsp fresh dill, finely chopped

2 tsp fresh parsley, finely chopped

1/2 cup mayonnaise

2 tsp mustard

1/2 tsp black pepper

Directions

Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat to low, and simmer until tender (about 10 minutes). Drain potatoes, and place in a bowl. Add pickle brine, vinegar and salt to the hot potatoes. Stir gently. Place in the freezer for 15 minutes to cool.
Add remaining ingredients, and stir gently to combine. Refrigerate for 6 hours or overnight before serving.

Nutritional Information

Calories: 260, Fat: 16 g (3 g Saturated Fat), Cholesterol: 70 mg, Sodium: 560 mg, Carbohydrates: 26 g, Fiber: 3 g, Protein: 5 g.

0 minutes

Prep Time

40 minutes

Cook Time

Servings

260

Calories

Shop Ingredients

Makes 6 servings

2 lbs red potatoes, quartered

Not Available

1/4 cup pickle brine

Brookshire's Whole Dill Pickles - 32 Ounce

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$3.19 was $3.49$0.10/oz

2 Tbs Bragg® Apple Cider Vinegar

Not Available

1/2 tsp salt

Brookshire's Table Salt - 26 Ounce

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$0.99$0.04/oz

2 hard-boiled eggs, finely chopped

Brookshire's Large Eggs - 18 Each

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$4.29$0.24 each

1/2 cup dill pickles, finely chopped

Not Available

2 tsp fresh dill, finely chopped

Not Available

2 tsp fresh parsley, finely chopped

Not Available

1/2 cup mayonnaise

Brookshire's Real Mayonnaise - 30 Ounce

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$3.99 was $6.29$0.13/oz

2 tsp mustard

Brookshire's Yellow Mustard, Gluten Free - 14 Ounce

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$1.99 was $2.49$0.14/oz

1/2 tsp black pepper

Brookshire's Black Pepper, Ground - 3.1 Ounce

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$3.59 was $3.99$1.16/oz

Nutritional Information

Calories: 260, Fat: 16 g (3 g Saturated Fat), Cholesterol: 70 mg, Sodium: 560 mg, Carbohydrates: 26 g, Fiber: 3 g, Protein: 5 g.

Directions

Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat to low, and simmer until tender (about 10 minutes). Drain potatoes, and place in a bowl. Add pickle brine, vinegar and salt to the hot potatoes. Stir gently. Place in the freezer for 15 minutes to cool.
Add remaining ingredients, and stir gently to combine. Refrigerate for 6 hours or overnight before serving.