Potato Dill Pickle Salad

175 cal per 1 cup serving A creamy, tangy potato salad with red potatoes, baby dill pickles, red onion, cucumber, celery, and eggs, dressed with mayo and yellow mustard. Great chilled for picnics.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil red potatoes until tender; drain, cool slightly, and dice.

Step 2

In a large bowl, combine potatoes, sliced baby dill pickles (no juice), red onion, cucumber, celery, and chopped hard-boiled egg(s).

Step 3

Add mayo and yellow mustard; gently fold until evenly coated.

Step 4

Season with salt and black pepper to taste.

Step 5

Cover and refrigerate at least 1 hour before serving for best flavor.