Dill Pickle Potato Salad
Recipe - Welcome
Dill Pickle Potato Salad
0
Servings6
Cook Time40 Minutes
Calories260
Ingredients
2 lbs red potatoes, quartered
1/4 cup pickle brine
2 Tbs Bragg® Apple Cider Vinegar
1/2 tsp salt
2 hard-boiled eggs, finely chopped
1/2 cup dill pickles, finely chopped
2 tsp fresh dill, finely chopped
2 tsp fresh parsley, finely chopped
1/2 cup mayonnaise
2 tsp mustard
1/2 tsp black pepper
Directions
- Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat to low, and simmer until tender (about 10 minutes). Drain potatoes, and place in a bowl. Add pickle brine, vinegar and salt to the hot potatoes. Stir gently. Place in the freezer for 15 minutes to cool.
- Add remaining ingredients, and stir gently to combine. Refrigerate for 6 hours or overnight before serving.
Nutritional Information
Calories: 260, Fat: 16 g (3 g Saturated Fat), Cholesterol: 70 mg, Sodium: 560 mg, Carbohydrates: 26 g, Fiber: 3 g, Protein: 5 g.
0 minutes
Prep Time
40 minutes
Cook Time
6
Servings
260
Calories
Shop Ingredients
Makes 6 servings
Not Available
Brookshire's Whole Dill Pickles - 32 Each
Bragg Apple Cider Vinegar, Organic - 16 Ounce
Brookshire's Table Salt - 26 Ounce
Brookshire's Large Eggs - 18 Each
Not Available
Not Available
Not Available
Brookshire's Mayonnaise, Real - 30 Ounce
Brookshire's Yellow Mustard, Gluten Free - 14 Ounce
Brookshire's Black Pepper, Ground - 3.1 Ounce
Nutritional Information
Calories: 260, Fat: 16 g (3 g Saturated Fat), Cholesterol: 70 mg, Sodium: 560 mg, Carbohydrates: 26 g, Fiber: 3 g, Protein: 5 g.
Directions
- Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat to low, and simmer until tender (about 10 minutes). Drain potatoes, and place in a bowl. Add pickle brine, vinegar and salt to the hot potatoes. Stir gently. Place in the freezer for 15 minutes to cool.
- Add remaining ingredients, and stir gently to combine. Refrigerate for 6 hours or overnight before serving.