Dill Pickle Potato Salad
Try this Dill Pickle Potato Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt and pepper to taste
- 3 celery ribs chopped
- 3 pounds baby red potatoes (halved or quartered if large)
- 3/4 upchopped dill pickles (try dill relish)
- 5 tablespoons pickle juice (brine)
- 2 tablespoons red wine vinegar (try rice wine vinegar)
- 1/4 upchopped fresh flat leaf parsley
- 3/4 upmayonnaise
- i will add to this 1/2 cup chopped sweet onion and cut up
- Carbohydrate 3.564 g
- Cholesterol 0 mg
- Fat 0.204 g
- Fiber 1.92000002861023 g
- Protein 0.828 g
- Saturated Fat 0.0504 g
- Serving Size 1 1 Recipe (1481g)
- Sodium 169.680572916667 mg
- Sugar 1.64399997138977 g
- Trans Fat 0.0204 g
- Calories 19 calories
Makes 8 servings Working Time 20 minutes Total Time 30 minutes 1. Place potatoes in a saucepan; cover with cold salted water. Bring to a boil, reduce heat to low, and simmer until tender. Time depends on size of potatoes, drain. 2. Gently toss hot potatoes with pickle bring and vinegar in a bowl, let cool 15 minutes, stirring occasionally. (I may mix this with the mayonnaise. 3. Stir together celery, parsley, mayonnaise, and pickles in a separate bowl. Add potatoes and any remaining brine mixture and gently toss to combine. Season with salt and pepper. Serve immediately, or chill up to 2 days.
