Dill Pickle Potato Salad
Recipe - Frankston #713
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.
Prep Time
Cook Time
Servings
Calories
Shop Ingredients
Makes 6 servings
Not Available
Brookshire's Whole Pickles Dill - 32 Fluid Ounce
$3.19 was $3.49$0.10/fl oz
Not Available
Not Available
Brookshire's Large Eggs - 18 Count
$4.29$0.24 each
Not Available
Not Available
Not Available
Brookshire's Mayonnaise - 30 Fluid Ounce
$3.99 was $6.29$0.13/fl oz
Brookshire's Yellow Mustard - 14 Ounce
$1.99 was $2.49$0.14/oz
Brookshire's Ground Black Pepper - 3.1 Ounce
$3.99$1.29/oz
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.