Dill Pickle Potato Salad
This Dill Pickle Potato Salad is a bright and tangy side that’s perfect to enjoy this summer! Using Libby’s Whole Potatoes is a great time saver when you need to whip up a side quickly.
Recipe by Amy Davis, RDN @thebalanceddietitian
SERVINGS
6
PREP TIME
15 Min
COOK TIME
0 Min
Ingredients
1 cup sour cream
1/4 cup mayonnaise
2 tablespoons chopped fresh dill
1/4 cup pickle juice
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
2 cans (15.0 oz) Libby's Whole White Potatoes, drained and quartered
1 cup stalk celery, chopped
1 cup small red onion, minced
1/3 cup chopped pickles (plus more for garnish)
1 cup sour cream
1/4 cup mayonnaise
2 tablespoons chopped fresh dill
1/4 cup pickle juice
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
2 cans (15.0 oz) Libby's Whole White Potatoes, drained and quartered
1 cup stalk celery, chopped
1 cup small red onion, minced
1/3 cup chopped pickles (plus more for garnish)
Instructions
- Into a food processor, add sour cream, mayonnaise, dill, pickle juice, mustard, and garlic. Blend until smooth.
- In a large bowl, add potatoes, celery, onion, pickles, and the dressing. Mix until well combined.
- Garnish with pickles and a little fresh dill. Serve, or refrigerate until needed.
- Into a food processor, add sour cream, mayonnaise, dill, pickle juice, mustard, and garlic. Blend until smooth.
- In a large bowl, add potatoes, celery, onion, pickles, and the dressing. Mix until well combined.
- Garnish with pickles and a little fresh dill. Serve, or refrigerate until needed.
