Creamy Dill Pickle Potato Salad
This creamy dill pickle potato salad ith the addition of chopped dill pickles is a classic go-to recipe.
Prep Time10 minutes mins
Cook Time15 minutes mins
Keyword: potato, salad, side dish
Servings: 10 people
Calories: 321kcal
Author: Jane and Sonja
- 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
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.
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