Dill Pickle Potato Salad
This easy dill pickle potato salad is simple, fresh, contains no egg, and tastes so enchanting!
Servings: 10 people
Calories: 113kcal
Equipment
- 1 knife and cutting board
- 1 colander
- 1 small mixing biwl
- 1 large mixing bowl
Ingredients
- 2 pounds red creamer potatoes - about 8 medium size potatoes
- 1½ cups celery - diced
- 2 tbsp. parsley - finely chopped
- ¾ cup scallions - thinly sliced
- 3 tbsp. dill - finely chopped
- ¾ cup pickles - diced
- ¼ cup mayonnaise
- 3 tbsp. Dijon mustard
- 1 tsp. pickle juice
- salt & pepper - just a sprinkle
Instructions
- Slice 2 pounds red creamer potatoes into bite-size pieces. Place them in a pot, fill with water just above the potatoes, and boil for about 15 minutes, or until potatoes are boiled, yet still firm. Strain once finished and refrigerate for at least 20 minutes or until they're cool.
- While potatoes cool, prep other ingredients. Dice 1½ cups celery nice and small, finely chop 2 tbsp. parsley, thinly slice ¾ cup scallions (bulb and greens), finely chop 3 tbsp. dill and dice ¾ cup pickles.
- In a small bowl stir ¼ cup mayonnaise, 3 tbsp. Dijon mustard and 1 tsp. pickle juice.
- Once the potatoes are cool, place every ingredient in a mixing bowl, gently stir, sprinkle with salt and pepper, and serve.
Notes
This recipe will last nicely up to 5 days in a sealed, refrigerated container.
If serving a day or more after it’s made, refresh with a little sprinkle of pickle juice or apple cider vinegar, as vinegar flavors fade over time.
See post for detailed instructions with photos of the process.
Nutrition information is an estimate.
Nutrition
Serving: 4ounces | Calories: 113kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 212mg | Potassium: 542mg | Fiber: 2g | Sugar: 2g | Vitamin A: 767IU | Vitamin C: 18mg | Calcium: 43mg | Iron: 1mg