Dill Pickle Potato Salad Recipe

This potato salad is easy to prepare and would compliment any entree for your summer gatherings.
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(19)
  • Ready in: 1 hours, 30 minutes
  • Prep time: 30 minutes
  • Chill/Cook time: 1 hour
  • By:
  • Servings: 8

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ingredients

  • 2½ pounds baby red potatoes with skins, quartered
  • 2 teaspoons salt
  • ¾ cup sour cream
  • ½ cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 cup chopped celery
  • ½ cup chopped red onion
  • ⅓ cup chopped dill pickles
  • 4 hard boiled eggs, peeled and chopped

cooking methods

  • Stovetop

directions

  1. Place potatoes and salt in a large saucepan; cover with water. Bring to a boil over high heat; reduce heat and simmer 15 minutes or until potatoes are tender. Drain and cool completely.
  2. In large mixing bowl, combine sour cream, mayonnaise, Dill Pickle Dip Mix and mustard; stir to combine.
  3. Remove some of the skins from potatoes, if desired, and cut into bite-size cubes. Add potatoes and remaining ingredients to bowl; stir gently. Salt and pepper to taste.
  4. Refrigerate, covered, 30 minutes or up to overnight.

Makes 8 servings.

Nutrition per Serving:
Calories
: 310 Total Fat: 17g Sat. Fat: 3.5g Cholest: 115mg Sodium: 1,050mg Carbs: 32g Fiber: 3g Sugar: 4g Protein: 7g

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