Dill Pickle Potato Salad Recipe

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Dill Pickle Potato Salad
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Ingredients:

Directions:

  1. Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until tender. Drain and cool.
  2. Peel and cube potatoes; place in a large bowl. Add the eggs, celery, onions and pickles.
  3. In a small bowl, combine the mayonnaise, pickle juice, mustard, celery seed, salt and pepper. Pour over potato mixture; mix well. Cover and refrigerate for at least 4 hours. Serve in a lettuce-lined bowl if desired. Yield: 8-10 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 495.42 Kcal (2074 kJ)
Calories from fat 317.18 Kcal
% Daily Value*
Total Fat 35.24g 54%
Cholesterol 157.2mg 52%
Sodium 933.03mg 39%
Potassium 722.72mg 15%
Total Carbs 37.18g 12%
Sugars 9.05g 36%
Dietary Fiber 6g 24%
Protein 9.28g 19%
Vitamin C 5.5mg 9%
Vitamin A 1.7mg 57%
Iron 2.3mg 13%
Calcium 97.9mg 10%
Amount Per 100 g
Calories 164.1 Kcal (687 kJ)
Calories from fat 105.06 Kcal
% Daily Value*
Total Fat 11.67g 54%
Cholesterol 52.07mg 52%
Sodium 309.04mg 39%
Potassium 239.38mg 15%
Total Carbs 12.31g 12%
Sugars 3g 36%
Dietary Fiber 1.99g 24%
Protein 3.07g 19%
Vitamin C 1.8mg 9%
Vitamin A 0.6mg 57%
Iron 0.8mg 13%
Calcium 32.4mg 10%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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