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Dill Pickle Potato Salad
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Recipe - Frankston #713
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Dill Pickle Potato Salad
0
Servings6
Cook Time40 Minutes
svg/info/recipe-calories Created with Sketch. 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
  1. 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.  
  2. 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
svg/info/recipe-calories Created with Sketch.
260
Calories

Shop Ingredients

Makes 6 servings
2 lbs red potatoes, quartered
Not Available
1/4 cup pickle brine
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Brookshire's Whole Dill Pickles - 32 Each
$2.69 was $2.99$0.08 each
2 Tbs Bragg® Apple Cider Vinegar
Not Available
1/2 tsp salt
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Brookshire's Table Salt - 26 Ounce
$0.79$0.03/oz
2 hard-boiled eggs, finely chopped
Not Available
1/2 cup dill pickles, finely chopped
Not Available
2 tsp fresh dill, finely chopped
Not Available
2 tsp fresh parsley, finely chopped
Not Available
1/2 cup mayonnaise
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Brookshire's Mayonnaise, Real - 30 Ounce
$2.99$0.10/oz
2 tsp mustard
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Brookshire's Yellow Mustard, Gluten Free - 14 Ounce
$1.79 was $2.19$0.13/oz
1/2 tsp black pepper
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Brookshire's Black Pepper, Ground - 3.1 Ounce
$3.29$1.06/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

  1. 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.  
  2. Add remaining ingredients, and stir gently to combine. Refrigerate for 6 hours or overnight before serving.