Dill Pickle Potato Salad
This dill pickle potato salad is easy to make, and is a fantastic make-ahead side for your summer barbecues and backyard cookouts!
Servings: 6 Servings
- 1½ lbs Baby potatoes
- ½ cup Mayonnaise
- ¼ cup Pickle juice
- ⅓ cup Dill pickles finely chopped
- 1 tablespoon Fresh chives finely chopped
- 1 tablespoon Fresh dill finely chopped
- ½ teaspoon Old bay
- ½ teaspoon Garlic Powder
- Salt to taste
Boil the potatoes: In a large pot over medium heat, boil the potatoes in liberally salted water. The potatoes will be done when they are fork tender. Once they are fork tender, drain and cut in half.
Mix the dressing: Mix together the ingredients for the dressing in a mixing bowl, and set aside.
Assemble: Add the drained potatoes to a large mixing bowl, top with dill pickles, chives and dill, and add the mixed dressing. Toss well.
Calories: 220kcal | Carbohydrates: 21g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 343mg | Potassium: 495mg | Fiber: 3g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 23mg | Calcium: 21mg | Iron: 1mg