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Dill Potato Salad
"Delight in a classic American side dish with our easy Dill Potato Salad recipe. Creamy mayo, tangy pickles, and fresh dill make it a crowd-pleasing favorite."
Course
Side Dish
Cuisine
American
Keyword
dill pickle, mayonnaise, Potatoes
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Calories
934
kcal
Author
Corrie
Ingredients
2
pounds
of potatoes
peeled and diced
½
cup
diced dill pickles
½
cup
mayonnaise
2
tablespoons
fresh dill leaves
chopped
2
hard-boiled eggs
chopped
¼
cup
diced red onion
1
tablespoon
Dijon mustard
2
tablespoons
pickle juice
Salt and pepper to taste
Instructions
Boil potatoes until fork-tender, then drain and cool.
In a large bowl, combine potatoes, pickles, mayonnaise, dill, eggs, and red onion.
In a separate bowl, mix mustard, pickle juice, salt, and pepper.
Pour dressing over the potato mixture and gently toss to coat.
Chill in the fridge for at least an hour before serving.
Notes
Cool Your Potatoes: Allow boiled potatoes to cool completely before mixing to prevent mushiness.
Salt in Layers: Season each layer of ingredients with a pinch of salt for balanced flavor.
Taste Test: Adjust the mayonnaise, dill, and pickle quantities to suit your taste preferences.
Chill Before Serving: Let the salad chill in the fridge for at least an hour before serving for the best flavor.
Add Garnish: Sprinkle some extra dill on top for a fresh, vibrant look.
Nutrition
Calories:
934
kcal
|
Carbohydrates:
5
g
|
Protein:
14
g
|
Fat:
95
g
|
Saturated Fat:
16
g
|
Polyunsaturated Fat:
52
g
|
Monounsaturated Fat:
23
g
|
Trans Fat:
0.2
g
|
Cholesterol:
420
mg
|
Sodium:
1444
mg
|
Potassium:
171
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
603
IU
|
Vitamin C:
0.1
mg
|
Calcium:
68
mg
|
Iron:
2
mg