01/07/2025
Dill Pickle Potato Salad
This potato salad is easy to prepare and would complement any entrée for your summer gatherings.
Makes: 8 servings
Active Time: 30 minutes
Total Time: 1 hour 30 minutes
Ingredients
2½ pounds baby red potatoes, with skins, quartered
2 teaspoons salt
¾ cup sour cream
½ cup mayonnaise
2 tablespoons Dill Pickle Dip Mix
1 tablespoon yellow mustard
1 cup chopped celery
½ cup chopped red onion
⅓ cup chopped dill pickles
4 large hard-boiled eggs, peeled and chopped
Directions
Place potatoes and salt in a large saucepan; cover with water. Bring to a boil over high heat; reduce heat and simmer 15 minutes or until potatoes are tender. Drain and cool completely.
In large mixing bowl, combine sour cream, mayonnaise, Dill Pickle Dip Mix and mustard; stir to combine.
Remove some of the skins from potatoes, if desired, and cut into bite-size cubes. Add potatoes and remaining ingredients to bowl; stir gently. Salt and pepper as desired.
Refrigerate, covered, 30 minutes or up to overnight.
Makes 8 servings.
Nutrition
Per serving: Calories: 288, Total Fat: 16.5g, Sat. Fat: 4.5g, Cholest: 106mg, Sodium: 566mg, Carbs: 27g, Fiber: 3g, Sugar: 3g, Protein: 8g.
