Creamy Dill Pickle Potato Salad
This creamy dill pickle potato salad ith the addition of chopped dill pickles is a classic go-to recipe.
Servings: 10 people
Calories: 321kcal
Ingredients
- 8 potatoes medium
- 2 cups mayonaisse
- 1 cup dill pickles, chopped
- 1.5 cups peas and carrots fresh or frozen
- 1 cup broccoli, finely chopped
- Salt and pepper
Instructions
- Wash potatoes with skin on and place them into a large pot of boiling water.
- Cook potatoes on medium to high heat until soft. They will be fully cooked once you’re able to pierce a fork into the potato with ease.
- Strain the water and let the potatoes cool before you peel the skin.
- Once cool to the touch, peel the skin off and discard. Cut potatoes into thin slices.
- Add peas and carrots to a pot of boiling water and cook for 5 minutes.
- Add the cut broccoli into the pot of peas and carrots and cook for another 2 minutes. The broccoli does not need to cook as long. It is better for the broccoli to remain firm than be soft and over cooked.
- Strain the water and put the veggies aside to cool down.
- In the meantime, cut pickles into small slices.
- When all the ingredients are cool, mix them together in a large bowl.
- Add the mayonnaise and stir together until well combined.
- Add salt and pepper to taste.
Nutrition
Calories: 321kcal | Carbohydrates: 4g | Protein: 1g | Fat: 34g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 429mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2106IU | Vitamin C: 11mg | Calcium: 20mg | Iron: 1mg