Healthy Dill Pickle Potato Salad
Ingredients
The salad
-
2
lbs
baby red potatoes, chopped
-
1
cup
dill pickles, chopped
-
1
cup
green pepper, finely chopped
-
½
cup
sweet onion, finely chopped
-
3
units
hard boiled eggs, chopped
The dressing
-
½
cup
plain Greek yogurt
-
2
tbsp
mayonnaise
-
1½
tbsp
dijon mustard
-
⅓
cup
fresh dill, finely chopped
-
1
clove
garlic, microplaned or finely minced
-
½
tsp
salt
-
¼
tsp
black pepper
Instructions
- 1. Chop the potatoes into small chunks and place them in a large pot of cold water. Bring to a boil and simmer for 10-15 minutes until fork tender. Drain and set aside.
- 2. In a small bowl, combine Greek yogurt, mayonnaise, dijon mustard, dill, garlic, salt, and pepper. Mix until thoroughly combined.
- 3. In a large mixing bowl, combine the cooked potatoes, hard boiled eggs, onion, dill pickles, green pepper, and creamy dressing. Mix gently until combined. Adjust seasoning with additional salt and pepper if needed.
- 4. Serve immediately or chill in the fridge before serving.
Nutrition Facts (estimated)
Servings
8
Calories
152
Total fat
5g
Total carbohydrates
21g
Total protein
6g
Sodium
394mg
Cholesterol
72mg
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