Dill Pickle Potato Salad
Dill pickle potato salad made with potatoes, Greek yogurt, and eggs- perfect for your next cookout or holiday party!
Servings: 8 servings
Ingredients
- 2 lbs baby red potatoes chopped
- 2 tbsp mayonnaise
- 1/2 cup plain Greek yogurt
- 1.5 tbsp dijon mustard
- 1/3 cup dill finely chopped
- 1 garlic clove microplaned or very finely minced
- 1/2 tsp salt more to taste
- 1/4 tsp black pepper
- 3 hard boiled eggs chopped
- 1 cup dill pickles chopped
- 1 cup green pepper finely chopped
- 1/2 cup sweet onion finely chopped
Instructions
- Start by prepping your potatoes. Chop potatoes into bite sized pieces (I prefer them to roughly dice them) and place them in a large pot of water. Bring the water to a boil and let simmer for 10-15 minutes. When finished, the potatoes will be fork tender. Drain potatoes and set aside.
- Next, make your creamy dressing. Combine Greek yogurt, mayonnaise, dijon mustard, dill, garlic, salt and pepper in a small bowl. Mix until thoroughly combined.
- In a large mixing bowl, combine cooked potatoes, hard boiled eggs, onion, dill pickles, green pepper, and creamy dressing. Mix gently until thoroughly combined. Add additional salt and black pepper to taste.
- Serve immediately or chill in the fridge before serving.
Nutrition
Calories: 152kcal | Carbohydrates: 21g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 394mg | Potassium: 643mg | Fiber: 3g | Sugar: 3g | Vitamin A: 363IU | Vitamin C: 27mg | Calcium: 55mg | Iron: 1mg
