Dill Pickle Potato Salad Recipe

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Dill Pickle Potato Salad
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  1. Place potatoes in Dutch oven and cover with water.
  2. Bring to a boil.
  3. Reduce heat, over and simmer for 20-30 minutes or until tender.
  4. Drain and cool.
  5. Peel and cube potatoes.
  6. Place in large bowl.
  7. Add the eggs, celery, onions and pickles.
  8. In a small bowl, combine the mayonnaise, pickle juice, mustard, celery seed, salt and pepper.
  9. Pour over potato mixture.
  10. Mix well.
  11. Cover and refrigerate for at least 4 hours.
  12. Serve in a lettuce-lined bowl if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 401.28 Kcal (1680 kJ)
Calories from fat 253.74 Kcal
% Daily Value*
Total Fat 28.19g 43%
Cholesterol 125.76mg 42%
Sodium 665.42mg 28%
Potassium 635.96mg 14%
Total Carbs 29.94g 10%
Sugars 7.24g 29%
Dietary Fiber 5.11g 20%
Protein 7.73g 15%
Vitamin C 5.6mg 9%
Vitamin A 1.4mg 45%
Iron 2.2mg 12%
Calcium 88.5mg 9%
Amount Per 100 g
Calories 150.57 Kcal (630 kJ)
Calories from fat 95.21 Kcal
% Daily Value*
Total Fat 10.58g 43%
Cholesterol 47.19mg 42%
Sodium 249.67mg 28%
Potassium 238.62mg 14%
Total Carbs 11.24g 10%
Sugars 2.72g 29%
Dietary Fiber 1.92g 20%
Protein 2.9g 15%
Vitamin C 2.1mg 9%
Vitamin A 0.5mg 45%
Iron 0.8mg 12%
Calcium 33.2mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.6
  • 11

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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