creamy dilled potato salad in white bowl with serving spoon

Creamy Dilled Potato Salad

Makes 12
Prep 20 m
Cook 20 m



  1. 1 of 4 Place potatoes in a large pot of lightly salted water. Boil for 15 to 20 minutes or until tender. Drain well.
  2. 2 of 4 Cut the potatoes in half (cut larger potatoes in quarters so all pieces are about the same size). Place the potatoes, onion, eggs and pickles in a large bowl. Stir gently to combine.
  3. 3 of 4 In a small bowl, whisk together mayonnaise, brine, garlic salt, pepper and dill. Spoon mayo mixture into potato mixture and stir gently.
  4. 4 of 4 Cover and refrigerate 4 hours or overnight.
Nutrition Information for Creamy Dilled Potato Salad
Servings Per Recipe: 12
Per Serving: 2 g sat. fat, 113 mg chol., 424 mg sodium, 2 g fiber, 9 g Fat, total, 19 g carb., 5 g pro., 176 kcal cal.
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Printed from 08/26/2019